Baking Recipes - Malt Loaf Recipe

Sift the flour and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the fruit and mixed peel.

Blend the yeast with the milk; add to the dry ingredients with the syrup and malt extract and mix to a soft dough. Turn out on to a floured surface and knead until smooth and elastic.

Place in a clean, greased bowl, cover with a damp cloth and leave to rise in a warm place until doubled in bulk.

Turn out the dough on to a floured surface and knead once more, then shape into a loaf and place in a 500 g/1 lb greased loaf tin. Cover and prove until the dough rises to the top of the tin.

Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 10 minutes, reduce the heat to 190°C (375°F), Gas Mark 5, and bake for 25 minutes more, or until it sounds hollow when tapped on the bottom. Turn out and cool on a wire rack.