English Malt Bread

Photo by Martha H.
Adapted from robertsplace.ca

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from robertsplace.ca

Ingredients

  • 2

    tbsp (25gm) butter

  • 1/4

    cup (60ml - 2 fl oz) malt extract

  • 2

    tbsp (30ml) molasses

  • 1

    cup (240ml - 8 fl oz) milk

  • 1

    large egg, beaten

  • 3 1/2

    cups (500gm - 17 1/2 oz) plain white flour

  • 1

    tsp (5ml) salt

  • 1

    tbsp (15ml) brown sugar

  • 1

    cup (200gm - 7 oz) sultana raisins

  • 2

    tsp (10 ml) dried yeast

Directions

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.

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