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Northern_Lad
Joined: 13 Dec 2004
Posts: 14194
Location: Somewhere
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 Posted: Wed Mar 07, 07 10:39 am Post subject: Malt Loaf |
 
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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. |
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Nick
Joined: 02 Nov 2004
Posts: 27097
Location: Hereford
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| Posted: Wed Mar 07, 07 10:41 am Post subject: |
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More.....treacle? |
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judith
Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
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| Posted: Wed Mar 07, 07 10:44 am Post subject: |
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Is it one of those things that gets stickier after a few days - like parkin? |
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Northern_Lad
Joined: 13 Dec 2004
Posts: 14194
Location: Somewhere
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| Posted: Wed Mar 07, 07 10:44 am Post subject: |
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| 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... |
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Nick
Joined: 02 Nov 2004
Posts: 27097
Location: Hereford
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| Posted: Wed Mar 07, 07 10:48 am Post subject: |
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That's why I left dots... I'm not sure what you have in there.
What do you have in there? |
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Northern_Lad
Joined: 13 Dec 2004
Posts: 14194
Location: Somewhere
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| Posted: Wed Mar 07, 07 10:54 am Post subject: |
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| 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. |
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Northern_Lad
Joined: 13 Dec 2004
Posts: 14194
Location: Somewhere
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| Posted: Wed Mar 07, 07 10:55 am Post subject: |
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| 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. |
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Nick
Joined: 02 Nov 2004
Posts: 27097
Location: Hereford
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| Posted: Wed Mar 07, 07 10:56 am Post subject: |
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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. |
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Nick
Joined: 02 Nov 2004
Posts: 27097
Location: Hereford
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| Posted: Wed Mar 07, 07 10:59 am Post subject: |
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They cite Glycerol, a humectant (something used to keep foodstuffs moist), and interestingly, condensed milk.
So... |
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lottie
Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion
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| Posted: Wed Mar 07, 07 11:02 am Post subject: |
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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 |
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Northern_Lad
Joined: 13 Dec 2004
Posts: 14194
Location: Somewhere
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| Posted: Wed Mar 07, 07 11:04 am Post subject: |
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| 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. |
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lottie
Joined: 11 Aug 2005
Posts: 5059
Location: ceredigion
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| Posted: Wed Mar 07, 07 11:17 am Post subject: |
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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 |
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alison
Downsizer Moderator
Joined: 29 Oct 2004
Posts: 11764
Location: North Devon
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| Posted: Wed Mar 07, 07 11:25 am Post subject: |
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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. |
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Silas
Joined: 29 Oct 2004
Posts: 6848
Location: Staffordshire
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| Posted: Wed Mar 07, 07 12:35 pm Post subject: |
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| 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! |
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alison
Downsizer Moderator
Joined: 29 Oct 2004
Posts: 11764
Location: North Devon
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| Posted: Wed Mar 07, 07 12:52 pm Post subject: |
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  not really the same one then is it
We have a fool proof soft loaf every time |
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