Malt loaf

This is a recipe from my 1979 Good Housekeeping Home Baking book - a well used and mixture spattered tome that I go back to again and again.

I'm posting it up on here, as I really love this recipe and have added pictures to our Twitter account, prompting people to ask to share it.
And in an update to the original post, we have now launched our beautiful black iron loaf tins - perfect for this recipe

25g fresh yeat
350ml tepid water
450g plain flour
1 tsp salt
45ml (3tblsp) malt extract
30ml (2 tblsp) black treacle
25g butter
225g sultanas

Glaze
1 tblsp sugar
1 tblsp milk

Grease two loaf tins.

Blend the yeast with the water.  Warm the malt extract, treacle and butter until just melted - of course, our saucepans are perfect for this
Combine this with the yeat mixture and mix with the flour and salt in a large bowl.
Stir in the sultanas and beat thoroughly for about 5 minutes.
Divide between the two loaf tins and cover with a damp cloth or oiled cling film
Leave in a warm place to rise for around 45 minutes.
Bake in the oven at 200ºC / Gas mark 6 for around 40 minutes.

To make the glaze, dissolve the sugar in the milk by heating gently in a pan.
Brush the glaze over the warm loaves.

Serve sliced with plenty of butter.

www.netherton-foundry.co.uk