Attn - Bread Makers, where can I Buy.....

Zziggi

Hello,

Just wanted to bump this thread back up... does anyone have a recipe for a 1 1/2lb malt loaf?

Also do you just make the dough in the breadmaker and then cook it in the oven? If so what's the cooking time & temperature please?

Anyone have the recipe?

Zziggi

I was looking for a recipe using the breadmaker. Anyhow, here's a recipe i found that isn;t suitable for a breadmaker.

Malt loaf
Ingredients
1lb self raising flour
¼tsp salt
2oz sugar
4oz any dried fruit
2tbs malt extract
1tbs warmed golden syrup
¼pt milk
¼pt water

Method
Put the milk, water, syrup and malt into a pan and warm. Remove from the heat. Sieve the flour and salt into a large basin and stir in the fruit and sugar. Add the liquid and beat well. Put the mixture into a greased 2lb loaf tin and bake at 150 degrees Centigrade for 1 hour.

Zziggi

Breadmaker Malt Loaf
- 305 ml water
- 500g Carrs Breadmaker Strong White Flour
- 1½ tsp fast action dried yeast
- 25g butter
- 1 tbsp milk powder
- 1 tsp fine sea salt
- 1 tbsp honey
- 1 tbsp malt extract
- 1 tbsp black treacle
- 150g sultanas

1. Place all ingredients into the pan except the sultanas by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.

2. Place the sultanas in the nut/raisin dispenser (if available) and set your machine to the basic/normal raisin setting, medium crust.

3. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the sultanas and close the lid.

Zziggi

Ingredients

8 tbsp malt extract
90ml/3fl oz hot strong tea
170g/6oz wholemeal self-raising flour
good pinch of ground mixed spice
80g/3oz raisins
80g/3oz sultanas
1 egg

Method

1. Butter a 900g/2lb loaf tin and line it with greaseproof paper. Preheat oven to 140C/275F/Gas 1.
2. Mix the malt extract with the hot tea and leave to cool.
3. Place the flour with the mixed spice in a bowl along with the fruits, egg and malty tea. Mix well together before spooning into the lined loaf tin. Bake in the preheated oven for 1¼ - 1½ hours.
4. Pierce with a skewer and once it can be removed clean, then the loaf is ready.
5. Leave to stand for 10 minutes in the tin before turning out onto a wire rack. Once cold, wrap in baking parchment and keep in an airtight container for a minimum of 2-3 days. This is a loaf that needs to mature to reach the moist texture we all expect in a malt loaf.

Curry_Queen

Zziggi wrote:

Breadmaker Malt Loaf

- 350 ml water (I changed it Zziggi as I think you made a typo)
- 500g Carrs Breadmaker Strong White Flour (I used wholemeal flour successfully)
- 1½ tsp fast action dried yeast
- 25g butter
- 1 tbsp milk powder
- 1 tsp fine sea salt
- 1 tbsp honey
- 1 tbsp malt extract
- 1 tbsp black treacle
- 150g sultanas

1. Place all ingredients into the pan except the sultanas by following your manufacturers’ instructions regarding the order of liquid/dry ingredients.

2. Place the sultanas in the nut/raisin dispenser (if available) and set your machine to the basic/normal raisin setting, medium crust.

3. If you do not have a nut/raisin dispenser when the machine indicates (with a beeping sound), add the sultanas and close the lid.

Thanks Zziggi, I've just shoved this recipe in my breadmaker so hopefully I'll have a lovely malt loaf emerge at 12.30pm LOL!

I used wholemeal flour instead of white though but that should be ok. There was a recipe in my panasonic book which asks for strong brown flour (which I aint got) but that one didn't have yummy black treacle in so I preferred the look of this recipe

Curry_Queen

Oh sugar :eek:


I've just realised it says 305ml of water and I've put 350ml in :eek: :doh:

squeaky

So all the sultanas can have a nice swim

Good morning C_Q

It shouldn't come out too soggy should it? I'm waiting with baited breath now to find out

Curry_Queen

squeaky wrote:

So all the sultanas can have a nice swim

Good morning C_Q

It shouldn't come out too soggy should it? I'm waiting with baited breath now to find out

I hope not, but there's nothing I can do now but wait and see I guess. I'm so looking forward to eating it that if I have to wait another 4 hours to make a second batch I might just cry LOL! :wall:

That'll teach me to leap out of bed and try to do anything at all before having at least one :coffee:

(I'd spotted this recipe posted last night and all I could dream about was eating malt loaf :drool: )

Ticklemouse

Well, I bought some black treacle the other day, with the express intention of doing malt loaves. I'm off into town this afternoon, so will be popping into H&B for the malt extract.

S'ok, CQ, I'll send you some of mine if yours is too soggy. You could always turn it into a malt bread and butter pud if it's too soggy to eat - should be yummy with custard :drool:

Curry_Queen

Ticklemouse wrote:

Well, I bought some black treacle the other day, with the express intention of doing malt loaves. I'm off into town this afternoon, so will be popping into H&B for the malt extract.

S'ok, CQ, I'll send you some of mine if yours is too soggy. You could always turn it into a malt bread and butter pud if it's too soggy to eat - should be yummy with custard :drool:

Mmmmmmm stop it! My tummy's been rumbling all night as it is thinking about eating it LOL! I guess I should go get some brekkie really :doh: