ingredients
1 oz fresh yeast, or 1 1/2 tsp fast-action dried yeast
1 pound bread flour, plus extra to dust
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
2 tablespoons butter, plus extra to grease
1 tbsp sugar, dissolved in 1 tbsp water, to glaze
method
1. If using fresh yeast, blend with 1/4 pint warm water.
2. Sift the flour and salt into a large bowl. Warm the malt extract, treacle and butter together in a pan until just melted.
3. Stir the yeast liquid (or fast-action dried yeast and 1/4 pint warm water) and malt mixture into the dry ingredients and mix to a fairly soft, sticky dough, adding a little more water if necessary.
4. Turn on to a floured board and knead well for about 10 minutes until the dough is smooth and elastic. Divide in half. Shape both pieces into oblongs and put in two greased 1 pound loaf tins.
5. Leave to rise in a warm place until the dough fills the tins; this may take up to 1 1/2 hours.
6. Bake at 200°C (180°C fan oven) for 30 - 40 minutes until well risen and golden brown. Brush the top of the loaves with the sugar glaze and leave in the tins for 10 minutes. Turn out and cool on a wire rack.
