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.

Add the yeast and malt mixture to the dry ingredients down the feed chute with the machine running until a soft dough is formed.

Turn out onto a lightly floured surface and knead dough lightly until dough is smooth.

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.

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.

Turn out onto a wire cooling rack and allow to cool.