75 g (3 oz) malt extract
30 ml (2 tbsp) black treacle
25 g (1 oz) butter
450 g (1 lb) plain flour, sifted
5 ml (1 tsp) salt
225 g (8 oz) sultanas
25 g (1 oz) fresh yeast (or 15 ml (1 tbsp) dried yeast)
175 ml (6 fl oz) warm milk
25 g (l oz) caster sugar
30 ml (2 tbsp) black treacle
25 g (1 oz) butter
450 g (1 lb) plain flour, sifted
5 ml (1 tsp) salt
225 g (8 oz) sultanas
25 g (1 oz) fresh yeast (or 15 ml (1 tbsp) dried yeast)
175 ml (6 fl oz) warm milk
25 g (l oz) caster sugar
method
1. Put the malt extract, treacle and butter into a saucepan and heat gently. Allow to cool. Put the flour, salt and sultanas into the processor bowl and mix together for 5 seconds. In a small bowl mix the yeast with the milk and sugar to a smooth creamy liquid.
2. Add the yeast and malt mixture to the dry ingredients down the feed chute with the machine running until a soft dough is formed.
3. Turn out onto a lightly floured surface and knead dough lightly until dough is smooth.
4. Shape to fit a 900g (21b) greased loaf tin. Place dough in tin and put in a warm spot. Leave to rise until loaf doubles its size.
5. Bake in the centre of the oven at 200°C, 400°F, Gas No. 6 for 40 - 45 minutes until a cocktail stick inserted into the centre of the loaf comes out clean.
6. Turn out onto a wire cooling rack and allow to cool.
2. Add the yeast and malt mixture to the dry ingredients down the feed chute with the machine running until a soft dough is formed.
3. Turn out onto a lightly floured surface and knead dough lightly until dough is smooth.
4. Shape to fit a 900g (21b) greased loaf tin. Place dough in tin and put in a warm spot. Leave to rise until loaf doubles its size.
5. Bake in the centre of the oven at 200°C, 400°F, Gas No. 6 for 40 - 45 minutes until a cocktail stick inserted into the centre of the loaf comes out clean.
6. Turn out onto a wire cooling rack and allow to cool.
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