* Exported from MasterCook *
Malt Bread
Recipe By :RUTH ISABEL ROSS
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 grams white (all-purpose) flour -- (8 oz/2 cups)
1/2 tsp bread (baking) soda
2 tsp baking powder -- (2-1/2 US tsp)
1/2 tsp salt
75 grams sultanas* -- (3 oz/3/4 cup)
50 grams candied peel -- (2 oz/1/2 cup)
25 grams margarine -- (1 oz/1/4 stick)
2 tbsp malt extract -- (2-1/2 US tbsp)
2 tbsp brown sugar -- (2-1/2 US tbsp)
280 ml milk -- (1/2 pint/1-1/4 cups)
Mix the flour, bread/baking soda, baking powder, salt, sultanas and candied
peel in a bowl. Heat the margarine, malt extract, brown sugar and milk. Cool a
little. Mix with the dry ingredients to a dropping consistency.
Bake in a greased and lined 450 gram (1 lb) loaf tin at 200°C/400°F/gas 6. Test
after 30 minutes. Cool in the tin, then place it on a wire rack. Wrap in a
clean cloth.
Description:
"A bread with an unusual flavour which keeps very well."
Source:
"THE LITTLE IRISH BAKING BOOK"
S(mc formatted by):
"chef dave."
Copyright:
"FIRST EDITION 1996 ISBN 0-312-14005-3"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 430 Calories; 30g Fat (60.8% calories
from fat); 10g Protein; 34g Carbohydrate; 0g Dietary Fiber; 39mg Cholesterol;
2425mg Sodium. Exchanges: 1 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : *Sultanas are dried green grapes and are usually larger and juicier
than raisins.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
[Non-text portions of this message have been removed]
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