Canadian Malt Bread Recipes

CANADIAN MALT BREAD

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.

STICKY MALT LOAVES

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.

LIGHT MALT LOAF

Steps:

• Place all ingredients (except the milk) into the bread machine pan in the above order, or as directed by the manufacturer. Select the Basic Bread setting; press Start.
• After the baking cycle is complete, remove the bread from the pan and brush the just baked bread with milk. This will give it a soft and shiny crust.