Malt Bread
	1 oz fresh yeast or 1 tbsp dried yeast and 1 tsp caster sugar
	1/4 pint tepid water (approx)
	1 lb plain flour
	1 tsp salt
	4 tbsp malt extract
	1 tbsp black treacle
	1 oz butter or margarine
	Sugar & water to glaze (optional)
	Blend yeast into water, adding sugar if using dried yeast. Mix flour and
	Warm the malt, treacle and fat until just melted. Stir both sets of wet
	ingredients into the dry ingredients -- they should form a soft, sticky
	dough (add more water if needed). Knead on floured board until firm and
	elastic. Divide into two, shape into oblongs, roll up like Swiss roll and
	put into two prepared 1-lb loaf tins. Leave to rise until the dough fills
	the tins (this may take quite a while, anywhere up to 90 minutes). Bake 30 -
	40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if desired.

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