Preparation:
Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt. Warm the malt, treacle and fat until just melted. Stir both sets of wet ingredients into the dry ingredients -- they should form a soft, sticky dough (add more water if needed).
Knead on floured board until firm and elastic. Divide into two, shape into oblongs, roll up like Swiss roll and put into two prepared 1 lb loaf tins. Leave to rise until the dough fills the tins (this may take quite a while, anywhere up to 90 minutes).
Bake 30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if liked. |
