Canadian Malt Bread Food
STICKY MALT LOAVES
There's something very satisfying about a cup of tea with a slice of buttered malt loaf - this simple, good-for-you version makes two and improves on keeping
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Lunch, Snack, Treat
Time 1h5m
Yield Makes 2, each cuts into 10 slices
Number Of Ingredients 9
Steps:
- Heat oven to 150C/130C fan/gas 2. Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
- Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit. Stir well, then add the eggs.
- Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda and pour into the prepared tins. Bake for 50 mins until firm and well risen. While still warm, brush with a little more malt to glaze and leave to cool.
- Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for 2-5 days. Serve sliced and buttered, if you like.
Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 31 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.17 milligram of sodium
CANADIAN MALT BREAD
another recipe from my fave book :)
Provided by maria print
Categories Other Breads
Time 1h
Number Of Ingredients 7
Steps:
- 1. put sultanas, butter and water in a pan, bring to the boil and simmer for 4 minutes. allow to cool a little.
- 2. mix together flour, bicarbonate of soda and sugar.
- 3. mix warm fruit mixture into flour mix.
- 4. mix in the beaten eggs.
- 5. grease two 450g/1lb loaf tins and put in the mixture, level the tops.
- 6. Bake in a moderately hot oven, gas 5,375f, 390c,for 1 hour.
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