A malt and sultana loaf makes the perfect breakfast or tea-time treat. Serve it sliced and generously spread with butter.
This is a bread machine loaf.
Makes 1, 1lb loaf
200ml/7fl oz warm water
15ml/1Tbsp golden syrup
22ml/1 1/2 Tbsp malt extract
350g/12oz white bread flour
22ml/1 1/2 Tbsp skimmed milk powder
2.5ml/1/2 tsp salt
40g/1 1/2oz butter
2.5ml/1/2 tsp easy bake yeast
Pour the water, syrup and malt extract into the bread machine. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
Sprinkle over the flour, ensuring that it covers the liquid. Add the milk powder. Add the salt and butter in separate corners of the bread pan. Make a shallow indent in the centre of the flour and add the yeast.
Set the bread machine to basic/normal setting (if available), medium crust. Press start. Add the sultanas when the machine beeps or after the first kneading.
Remove at the end of the baking cycle and turn out onto a wire rack.
If you like a sticky glaze, immediately after baking dissolve 15ml/1 Tbsp caster sugar in 15ml/1Tbsp of milk and brush all over the loaf.