MALT LOAF
Seek out malt extract from a good bakery and make your own dried fruit-packed treacly malt loaf - great for picnics or a yummy afternoon snack for kids.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 2 x 450g/1lb loaves
Number Of Ingredients 11
Steps:
- Place the sugar, malt extract, treacle and butter in a pan and heat gently until the butter has melted and the sugar has dissolved. Leave to cool.
- Mix the flours, salt, yeast and sultanas in a mixing bowl.
- Pour in the cooled malt syrup mixture and the warm water. Mix thoroughly; the mixture will be soft and sticky.
- Turn the mixture onto a floured surface and knead gently for a few minutes to bring the mixture together.
- Grease two 450g/1lb loaf tins and divide the mixture among them. Smooth the mixture with the back of a spoon so that the top is smooth and level. Cover each tin with a plastic bag so that it is loose and not touching the top of the tin. Leave for a couple of hours, or until the dough has risen to the top of the tins.
- Preheat the oven to 190C/375F/Gas 5. Remove the plastic bags and bake for 30-40 minutes. If the top of the loaf starts to brown too quickly, cover with a sheet of foil and continue baking.
- Remove from the oven and brush the top with warm honey to glaze. Cool on a wire rack.
- Slice and eat with butter.
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
FRUIT MALT LOAF
Steps:
- Preheat the oven to 325 F. Line a loaf pan with parchment paper. Butter and flour the parchment paper (or spray with baking spray or olive oil).
- In a medium sized mixing bowl, add the flours, salt, baking powder and cinnamon. Whisk together.
- In a small pan, melt the butter. Add the honey and the barley malt syrup. Stir it around gently.
- Remove from the heat, add the dark ale, whisked egg and the chopped dried plums (or raisins).
- Pour the wet ingredients into the dry ingredients. Stir together with a wooden spoon until a soft dough forms.
- Spoon and smooth into the loaf pan, sprinkle a handful of oats on top, and bake for 35-45 minutes, or until a skewer comes out clean. Remove from the oven and let it cool in the loaf pan.
EASY FRUIT LOAF
An easy to make fruit loaf using sultanas or a mixture of dried fruits. Serve buttered with tea or coffee for a change from cookies.
Provided by Jen T
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Heat gently together in a pot on stove top the water, sugar, dried fruit and butter until butter melts and sugar dissolves.
- Allow to cool for a few minutes then stir in flour and spices and baking soda.
- Pour into a large loaf pan which has been greased and floured or bottom lined with baking paper and bake at 350'F for 45 minutes or until a cake tester comes out clean.
- Remove from oven and leave to cool in tin for 10 minutes then tip out onto a wire rack to finish cooling.
- Serve cut in slices and buttered.
Nutrition Facts : Calories 4322.6, Fat 51.2, SaturatedFat 30.2, Cholesterol 121.9, Sodium 1729, Carbohydrate 950.6, Fiber 24.7, Sugar 595.6, Protein 50.5
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