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  • For Stevef

    (Light) Malt Loaf
    -----------------

    8 oz self-raising flour
    1/2 level tsp salt
    1/2 level tsp bicarbonate of soda
    3 oz fruit (preferably sultanas)
    1 egg
    3 oz golden syrup
    2 tbsp malt extract

    Sieve all the dry ingredients. Melt the syrup and malt together (over a low
    heat). Beat the egg and mix all together. Put in greased loaf tin, bake
    approx. 40 minutes on gas 3-4, 160 - 180 C.


    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 salt.
    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 [No, I do not know
    why] and put into two prepared 1lb 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
    liked.


    Raisin Malt Loaf
    ----------------

    8 oz plain flour
    pinch of salt
    2 tbsp soft brown sugar
    1 tsp bicarbonate of soda
    5 oz seedless raisins
    2 oz golden syrup
    2 tbsp malt
    approx 1/4 pt milk

    Grease and line a loaf tin (about 8.5" x 4.5" top dimension). Sieve the dry
    ingredients, add the raisins. Melt the malt and syrup in half the milk. Make a
    well in the centre of the dry ingredients and pour in the malt mixture. Add more
    milk as necessary to give a sticky, soft consistency. Pour into tin and bake
    1 - 1 1/4 hours at 160 C, 325 F, gas mark 3. Turn out to cool on wire rack,
    and (attempt to) keep for 24 hours before serving.
    Heather

  • #2
    Re: For Stevef

    they sound nice
    Growing old is inevitable but growing up is optional

    Comment


    • #3
      Re: For Stevef

      Cheers Heather, you're an absolute champion! Will probably try the 1st and 3rd ones, the 2nd one sounds to complicated for me. Have you made them yourself? If so, which is most like the ones you buy in the shops?
      "Ah, nostalgia ain't what it used to be..."

      Comment


      • #4
        Re: For Stevef

        LOL the one you have opted out on is the most like the ones you buy, but the others are good subsitutes.
        Heather

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        • #5
          Re: For Stevef

          Guess you'll have to make up that parcel after all.
          "Ah, nostalgia ain't what it used to be..."

          Comment


          • #6
            Re: For Stevef

            i'll bring it with my records
            Heather

            Comment


            • #7
              Re: For Stevef

              Don't forget the Rick Astley ones!
              "Ah, nostalgia ain't what it used to be..."

              Comment


              • #8
                Re: For Stevef

                Who told you?
                Heather

                Comment


                • #9
                  Re: For Stevef

                  It was on the thread about vinyls, remember? By the way, I just saved those recipes in case this thread gets deleted!.....though I didn't notice any spam in the malt loaf.
                  "Ah, nostalgia ain't what it used to be..."

                  Comment


                  • #10
                    Re: For Stevef

                    LOL no it's completely meat free, Note to spammer leave Steve's Malt loaf alone thank you
                    Heather

                    Comment


                    • #11
                      Re: For Stevef

                      LOL, that's right Heather, you tell 'em.
                      "Ah, nostalgia ain't what it used to be..."

                      Comment


                      • #12
                        Re: For Stevef

                        Maybe I will try the tricky one after all. I'll post a pic once I've done it. Don't hold your breath though, it may take a while. Hope you havn't altered the recipe just for me, so it rises up and takes over my house, like the blob!
                        "Ah, nostalgia ain't what it used to be..."

                        Comment


                        • #13
                          Re: For Stevef

                          As if I would!!! Evil grin.
                          Heather

                          Comment


                          • #14
                            Re: For Stevef

                            Went to the supermarket yesterday, found all the ingredients for the malt loaf except the malt extract! I guess that is an important ingredient in malt loaf, eh? Didn't think to look in home brewing section, will try there next time I go.
                            "Ah, nostalgia ain't what it used to be..."

                            Comment


                            • #15
                              Re: For Stevef

                              Went to the supermarket before, still can't find the malt extract. Looks like I'll be spending the rest of my life in maltlessness.:cry:
                              "Ah, nostalgia ain't what it used to be..."

                              Comment

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