- 2 tbsp (25gm) butter
- 1/4 cup (60ml - 2 fl oz) malt extract
- 2 tbsp (30ml) molasses
- 1 cup (240ml - 8 fl oz) milk
- 1 large egg, beaten
- 3½ cups (500gm - 17½ oz) plain white flour
- 1 tsp (5ml) salt
- 1 tbsp (15ml) brown sugar
- 1 cup (200gm - 7 oz) sultana raisins
- 2 tsp (10 ml) dried yeast
By Hand: Melt the butter, malt extract and molasses together in a small saucepan.
Heat the milk and brown sugar together until just warm and stir in the yeast. Allow to sit for about 15 minutes until yeast is activated.
Combine flour, salt and sultanas in a large bowl and add the cooled malt mixture, egg and milk/yeast mixture.
Mix well and combine to form a dough. Knead the dough well on a board, using as little extra flour as possible to prevent sticking.
Continue to knead until dough is soft, pliable and elastic (about 12 - 15 minutes)
Place dough into a greased covered bowl and allow to rise until doubled in volume.
Bread Machine: Melt the butter, malt extract and molasses together in a small saucepan and allow to cool.
Place all ingredients into the mixing pan of your bread maker, starting with the milk, then the malt mixture and the egg. Follow this with the salt, sugar, flour and yeast.
Add the sultanas after initial kneading cycle, or when prompted by the machine. Process on the 'Dough' cycle and allow to rise until doubled in volume.
Separate the dough into halves and knead slightly to shape and eliminate large bubbles before placing in two greased loaf pans.
Allow to rise until the dough has risen above the rim of the loaf pan (about 2 hours).
Bake at 375°F or 190°C for approximately 30 minutes. The finished bread should sound hollow when you knock on the base of the loaf after removing from the pan. If it does not, return the loaves to the oven for an additional few minutes, placing them upside down on the rack.
Brush loaves with a little melted butter to glaze.