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Fruity Malt LoafFruity Malt Loaf   


IngredientsIngredients  
  • 2 tbsp Malt Extract
  • 1 tbsp Black Treacle
  • 2 tsp Margarine (low fat)
  • 1/2 tsp Brown sugar, soft
  • 4 fl oz Water, hand hot
  • 8 oz Plain Flour
  • 1/4 tsp Salt
  • 1 1/2 tsp Quick Yeast
  • 2 oz Sultanas
  • 1 3/4 oz Dried Apricots


Difficulty:Average
Vegetarian:Yes
No of Servings:10
Cooking Time:40 (minutes)
Hits:110
Rating:No votes
Date added;:17.May.2007
Author:Fru
DescriptionDescription  For the bread machine or your oven
InstructionsInstructions  These instructions are using a bread machine. Read it all through carefully, so you get the relevant bits done, and put it in the machine in the right order: Melt the malt extract, treacle and margarine in a pan, gently. Allow it to cool slightly Put the sugar and water together into a jug, to dissolve the sugar Mix the flour, salt and yeast together Weigh out the sultanas and apricots and chop them finely. Now put them into the machine in this order: sugared water, flour mix, treacle mixture Set the machine to the dough cycle, adding the dried fruit before the paddle stops for proving. Prepare a 1lb loaf tin. When the dough cycle is finished, scrape it into the loaf tin. Leave it to prove for about half an hour, either cover with an oiled plastic bag or in the microwave if yours has the right setting. Bake it for 40 minutes at 180o Turn out. Tap bottom. If sounds hollow, leave to cool. If not, put back for 5 mins, without the tin. If you're making this without a bread machine get everything ready as described above, but instead of putting it in the machine, mix it in a big bowl. Transfer it to a loaf tin, cover it with oiled plastic and prove for 2-5 hours before removing the plastic and baking.
NotesNotes  Enjoy!

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