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Malt Loaf
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Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Wed Mar 07, 07 10:39 am    Post subject: Malt Loaf Reply with quote    

Now, I'm already making my own, and it's quite good, though I say so myself.
My question is, how do you make it all sticky and soft? Mine's got the texture of a moist loaf of bread.

Nick



Joined: 02 Nov 2004
Posts: 30243
Location: Hereford
PostPosted: Wed Mar 07, 07 10:41 am    Post subject: Reply with quote    

More.....treacle?

judith



Joined: 16 Dec 2004
Posts: 22790
Location: Montgomeryshire
PostPosted: Wed Mar 07, 07 10:44 am    Post subject: Reply with quote    

Is it one of those things that gets stickier after a few days - like parkin?

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Wed Mar 07, 07 10:44 am    Post subject: Reply with quote    

nickhowe wrote:
More.....treacle?


More would imply putting some in in the first place. I suppose it's worth a try. Now to get back the half pot of treacle given to BIL for his butties...

Nick



Joined: 02 Nov 2004
Posts: 30243
Location: Hereford
PostPosted: Wed Mar 07, 07 10:48 am    Post subject: Reply with quote    

That's why I left dots... I'm not sure what you have in there.

What do you have in there?

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Wed Mar 07, 07 10:54 am    Post subject: Reply with quote    

judith wrote:
Is it one of those things that gets stickier after a few days - like parkin?


Not mine, but it doesn't really go off either. Last week's lasted for at least 6 days with no real difference.

Now, the fruit cakes in the cupboard, that's a different matter.

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Wed Mar 07, 07 10:55 am    Post subject: Reply with quote    

nickhowe wrote:
What do you have in there?


About 500g of malt flour
about 2 tbsp of caster sugar
a tea spoon of salt
lots of raisans
yeast and water.

Nick



Joined: 02 Nov 2004
Posts: 30243
Location: Hereford
PostPosted: Wed Mar 07, 07 10:56 am    Post subject: Reply with quote    

Maybe treacle might help! If it gets too sweet, cut back on the sugar. I have a packet of Soreen, I'll grab a look at the ingredients.

Nick



Joined: 02 Nov 2004
Posts: 30243
Location: Hereford
PostPosted: Wed Mar 07, 07 10:59 am    Post subject: Reply with quote    

They cite Glycerol, a humectant (something used to keep foodstuffs moist), and interestingly, condensed milk.

So...

lottie



Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion
PostPosted: Wed Mar 07, 07 11:02 am    Post subject: Reply with quote    

have you tried using the malt extract stuff that is the consistency of treacle that they sell in chemists or health food stores---that's what all the recipes I've tried said to use

Northern_Lad



Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
PostPosted: Wed Mar 07, 07 11:04 am    Post subject: Reply with quote    

lottie wrote:
have you tried using the malt extract stuff that is the consistency of treacle that they sell in chemists or health food stores---that's what all the recipes I've tried said to use


No, I've got flour that's already got the extract in it. Only one bag to go (about 3 loaved (bread sized, not Soreen)) so I might try that afterwards.

lottie



Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion
PostPosted: Wed Mar 07, 07 11:17 am    Post subject: lottie's malt loaf recipe Reply with quote    

found one of my recipes

malted wholewheat teabread

12oz.wholewheat flour
2 level tsp baking powder
0.5tsp salt
2 oz muscovado sugar
2 oz sultanas
2 oz dates
2 roundedtablespoons malt extract
2 oz butter
quarter pint plus one tbs milk
2 beaten eggs

mix flour baking powder and salt in bowl addsugar sultanas and chopped dates gently heat malt extract and butter together until fat just melted add eggs to milk then combine with malt mixture andstir into dry ingredients turn into greased 2lb. loaf tin or 2 1lb loaf tins level tops and bake at gas 3/325F/160C/ for an hour when cool wrap in foil and keep a day before eating and the bread will be nice and moist----sorry about imperial measurements---I've had most of my books a long time but easy to convert lottie

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12476
Location: North Devon
PostPosted: Wed Mar 07, 07 11:25 am    Post subject: Alison's Malt Loaf Recipe Reply with quote    

This is my bread machine recipe that is very moist and scrummy

Malt Loaf

1 cup water
1 tsp salt
2 tblesp sunflower oil
1 1/2 tblesp black treacle
2 tblesp malt extract
3 cups plain flour (I use bread flour)
1tsp fast yeast
1/2 cup sultanas (I use 1 cup)

Put in machine in this order and use the basic setting.

Silas



Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
PostPosted: Wed Mar 07, 07 12:35 pm    Post subject: Reply with quote    

alison wrote:
This is my bread machine recipe that is very moist and scrummy

Malt Loaf

1 cup water
1 tsp salt
2 tblesp sunflower oil
1 1/2 tblesp black treacle
2 tblesp malt extract
3 cups plain flour (I use bread flour)
1tsp fast yeast
1/2 cup sultanas (I use 1 cup)

Put in machine in this order and use the basic setting.



Yep, thesame one as me - works greatI also use a fullcup of rsultanas) but don't put extra treacleor malt in - it don't work!

alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12476
Location: North Devon
PostPosted: Wed Mar 07, 07 12:52 pm    Post subject: Reply with quote    

not really the same one then is it

We have a fool proof soft loaf every time

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