Stacey Dooley discusses Great British Bake Off
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The Great British Bake Off is back for season 12 and the bakers made the classic malt loaf this week. You don’t need to do anything too fancy to create a delicious malt loaf of your own, so why not give it a go at home? This treat can be quick and easy to prepare and bake and you don’t need to overcomplicate the recipe. Express.co.uk talks you through BBC Good Food’s sticky malt loaf recipe.
The humble malt loaf is a type of sweet and chewy bread made with malt extract and full of raisins.
You may know malt loaf by the popular brand name Soreen, but the loaf itself dates back to 19th century Scotland.
In 1890, John Montgomerie of Scotland was granted a U.S patent for making malted bread.
Mr Montgomerie used a saccharification process, which meant to warm up a portion of dough mixed with diastatic malt extract to a mash temperature and let the enzymes break down some of the starch into maltose.
If you’ve got about an hour, that’s plenty of time to make two malt loaves of 10 slices each in the modern way.
Malt loaf is not too calorific at around 140 calories per serving, but it can be once you’ve added lots of butter.
While Bake Off’s Maggie elevated the recipe into a malt cake, a simple and traditional malt loaf is good enough!
Keen to make your own malt loaf? Here’s what you need and how to do it, according to BBC Good Food.
- sunflower oil, for greasing
- 150ml hot black tea
- 175g malt extract, plus extra for glazing (see tip)
- 85g dark muscovado sugar
- 300g mixed dried fruit
- 2 large eggs, beaten
- 250g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
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Heat oven to 150C/130C fan/gas 2.
Line the base and ends of two greased 450g/1lb non-stick loaf tins with strips of baking parchment.
Pour the hot tea into a mixing bowl with the malt, sugar and dried fruit.
Stir this in really well, then add the eggs one by one.
Tip in the flour, then quickly stir in the baking powder and bicarbonate of soda.
Pour the mixture into the prepared tins and bake for 50 mins until firm and well risen.
While still warm, brush with a little more malt to glaze and leave to cool.
Remove from the tins. If you can bear not to eat it straight away, it gets more sticky after wrapping and keeping for two to five days.
Serve sliced and buttered, wrap a loaf in baking parchment and foil and freeze for up to four months.
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