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Tea Breads,
Buns and Muffins
Recipes - Date and Nut Malt Loaf Recipe
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Tea Breads, Buns And Muffins
Recipes
- Date And Nut Malt Loaf
Ingredients
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300g/2 cups strong plain flour
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275g/2 cups strong plain whole meal flour
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5ml/1 tsp salt
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75g/6 tbsp soft brown sugar
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1
sachet easy-blend dried yeast
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50g/4 tbsp butte or margarine
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15ml/1 tbsp black treacle
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60ml/4 tbsp malt extract
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scant 250ml/1 cup lukewarm milk
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115g/1/2 cup chopped dates
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50g/1/2 cup chopped nuts
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75g/1/2 cup sultanas
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75g/1/2 cup raisins
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30ml/2 tbsp clear honey, to glaze
Method:
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Sift the flour and salt into a
large bowl, then tip in the wheat flakes form the
sieve. Stir in
the sugar and yeast.
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Put the butter or
margarine in a small pan with the treacle and malt
extract. Stir over a low heat until melted. Leave to
coo, then combine with the milk.
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Stir the milk
mixture into the dry ingredients and knead
thoroughly for 15 minutes until the dough is
elastic.
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knead in the
fruits and nuts. Transfer the dough to an oiled
bowl, cover with clear film and leave tin a warm
place for about 1 1/2 hours, until the dough has
doubled in size.
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Grease two
450g/1lb loaf tins. Knock back the dough and knead
lightly. Divide in half, form into loaves and place
in the tins. Cover and leave in a warm place for 30
minutes, until risen. Meanwhile, preheat the oven to
190C/375F.
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Bake for 35-40
minutes, until well risen. Cool on a wire rack.
Brush with honey while warm.
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