Prep 30 mins
Cook 1 hr 35 mins
good, filling and very tasty loaf bread.found this recipe in an old copy of Good Housekeeping from 1973.takes awhile to prepare--but it keeps well.
- 12 ounces plain flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 tablespoons demerara sugar
- 4 tablespoons corn syrup
- 4 tablespoons malt extract
- 1⁄4 pint milk
- 9 ounces seedless raisins or 9 ounces chopped dates
- 2 eggs
- grease a 9x5 loaf tin.
- sift the flour,baking soda and baking powder and add the sugar.
- warm the syrup,malt and milk; stir till well blended; then allow to cool.
- add the fruit to the flour,stir to cover,then stir in the cooled syrup mixture and the eggs.
- stir to blend all ingredients.
- turn into prepared tin and bake on centre rack of the oven at 300*F (mark2) for about 1 and 1/2 hours.
- turn out on rack to cool.
- wrapped in foil.
- to enjoy--slice,butter and munch away!
A very nice, tasty, very raisiny loaf, easy to make using a kitchen weigh scale. I used barley malt and dark raisins. Tastes good with something spread on it, butter, peanut butter,etc, my favourite-tahini!