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
IRISH MALTED BREAD
Bake a loaf of this easy Northern Irish-style malted bread. It has a deliciously chewy texture and is best served with plenty of butter and jam
Provided by readerrecipebydylanlang
Categories Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.
- Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.
- Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.
- Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.
- Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.
Nutrition Facts : Calories 138 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
ENGLISH MALT BREAD RECIPE - (3.9/5)
Provided by MJH
Number Of Ingredients 10
Steps:
- Melt the butter, malt extract and molasses together in a small saucepan. Heat the milk and brown sugar together until just warm and stir in the yeast. Allow to sit for about 15 minutes until yeast is activated. Combine flour, salt and sultanas in a large bowl and add the cooled malt mixture, egg and milk/yeast mixture. Mix well and combine to form a dough. Knead the dough well on a board, using as little extra flour as possible to prevent sticking. Continue to knead until dough is soft, pliable and elastic (about 12 - 15 minutes) Place dough into a greased covered bowl and allow to rise until doubled in volume.
HOVIS (MALTED BROWN BREAD)
Ahhhh... high school memories! One certain Mr. Brown was my maths teacher and had a great sense of humour. Which was just as well. You see, it was during his tenure at Lanark Grammar School that a British baking company (sorry, I've forgotten their name) introduced their delicious malty brown bread which they marketed under the brand name "Hovis" and they launched the product with TV commercials that proclaimed, simply, "Don't say brown - say 'Hovis'". Yep, you guessed it. From that day forth, our beloved teacher was known and addressed as Hovis. So here's a copycat recipe, in his memory.
Provided by Millereg
Categories Quick Breads
Time 1h15m
Yield 1 Hovis loaf, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and grease a 1-pound loaf tin well.
- Place all the ingredients in a large bowl and mix well together to form a thick batter.
- Turn the mixture into the tin and bake in the oven for 50-60 minutes or until a skewer inserted in the centre comes out clean.
- Turn out and leave to cool on a wire rack.
- Serve sliced, spread with butter.
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- For the tea, place 400ml boiling water in a measuring cup. Place tea bags in measuring cup and allow tea to steep for 5 minutes. Meanwhile place raisins and prunes in a very large bowl.
- When tea is ready, discard tea bags and pour tea over top of fruit. Add butter so it can melt in the hot tea. Allow mixture to sit for a few minutes so the fruit can soak up some of the tea.
- Add treacle, sugar and malt extract to the bowl and mix to combine. Beat in the eggs and then add in both flours, baking powder and baking soda. Fold to combine. Divide between the two loaf pans and bake for 1 hour or until loafs are risen and spring back to the touch.
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