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Milk, and Fruit Malt Loaf.

Updated on August 31, 2017
tonymead60 profile image

Tony has been baking bread for many years and loves experimenting with bread from around the world. He enjoys passing on his experience.

A special Treat

The softest of all breads.
The softest of all breads. | Source

Childhood Memories


I remember buying milk loaves as a child, we used to pull out all the soft delicious bread and them fill the crust with chips [French fries] it tasted fantastic.

It was also one of my grandma’s specialities, a true home made, artisan bread. So when Fabio came over for our cook-night last week I found this recipe in grandma’s cookbook for something to make.

Ingredients

  • 1/4 pint Milk, Luke Warm
  • 1 egg medium
  • 1 tsp sugar
  • 1 tsp salt
  • 500gms Bread Flour, strong white
  • 10 gms Dried Yeast
  • 1 tbspoon Butter

Instructions for Mixing Dough

  1. Sift Flour
  2. Add sugar, salt, Yeast. mix together
  3. Add liquid a little at a time. Once all the flour is collected into the mix, begin to knead it. Once soft and plyable set aside covered with a damp cloth and let it rise.
  4. Once the mix has doubled in size, knead it again.
  5. Leave it to rise again for about an hour.
  6. Place in the oven.

Chef's tip

I like to rinse my metal mixing bowl with quite hot water before I start; this makes sure that everything stays warm.

A healthy bubbling starter

yeast flour sugar and milk
yeast flour sugar and milk

Making the Dough


Here is what you do. Like most bread recipes it is very simple.

First you need to make a sponge, that will give your bread an extra lift.

Take about one third of the flour and mix sugar and yeast with the milk beat it together, and leave it about fifteen minutes in a warm place to go spongy.

Sifting Your Flour for Better Results

Sift the flour into a bowl and rub in the butter, add the beaten egg and then mix with the spongy mix. Once all the flour is mixed in, add the salt. Now turn onto a board and knead, or put it in the mixer and use your dough hook to do the work.

Milk Loaf Tin

milk loaf tin
milk loaf tin

Form the Gluton


Once you have a really stretchy dough cover with a damp tea towel and leave for about twenty minutes or until it has risen to double size. Turn it out and knead lightly, now place in your loaf tin. Word of warning if you are using a proper milk loaf tin make sure the little gas escape hole doesn’t get blocked or it will pressurise.


Milk Loaf Tin

I also have a metal milk loaf tin which gives it that unique shape, it’s not necessary however for a great result.

The softest most gorgeous bread
The softest most gorgeous bread

Put in Oven

Put it in the oven at gm5 375ºf for about thirty minutes, watch for it colouring unless you are using the tin and then it is a bit of a guess.

Cool on a wire tray, and then eat with thick butter and nothing else…gorgeous. the texture is so soft and fluffy. this loaf is so good you will need to make two to cope with the demand.

Malt loaf

a dark combination of sweet and sour that is pure indulgance and comfort food at its best.

Fruit malt...fantastic taste
Fruit malt...fantastic taste

How to make Malt Loaf


I buy my flour on line these days, because there are several English millers who make a fantastic collection of flour. I’d certainly never buy it from a supermarket, you might as well just buy their tasteless loaves.

So if you can get some real malt flour so much the better, but don’t worry if not because you can always add malt extract and black treacle to get the colour.

Ingredients for Malt Loaf


Here is what you need.

500 gms of Shipton’s malt flour or white flour

2 tablespoons of unsalted butter.

1 tsp sugar

1 tsp of salt

400 ml of warm water

2 tbls of malt extract

2 tbls of black treacle. [if you are using white flour]

1 egg

½ cup of mixed fruit. [I added walnuts, sultanas, and dates. Just because I like them]

We are going to make a real sticky batter type mix which won’t need any kneading.

Pre warm your mixing bowl with hot water. Add flour, sugar, and yeast, stir them together add 200ml of warm water. Just let it soak and rest. No rest for you however, because you need to place the rest of the water, the butter, malt extract, treacle and salt; just a gentle warm so that the malt and treacle are runny.

When the yeast mix has filled with bubbles and looks a bit like a sponge add your mixed fruit and the other ingredients. It will be more like a cake mix but that’s okay. Now mix for ten minutes, you should see strands of glutton begin to form.

Leave it in a warm place to rise, 30 minutes should do. Now pour it into two greased bread tins and leave again for ten minutes.

Pre heat your oven to gm6 400f and bake for 30 -35 minutes, as soon as cooked turn it out onto a wire tray and let it cool.

Thick butter is all you need for this little gem, tasty, comforting and satisfying, baking at its best.

Rate Dark Rye Bread

5 stars from 1 rating of Dark Rye Bread

Cook Time

Prep time: 20 min
Cook time: 28 min
Ready in: 48 min
Yields: As many loaves as your oven holds

Comments

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    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu

      I've no idea what went wrong with my replies, so just incase you didn't get my answers, please check out below.

      regards

      Tony

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu, my replies all mixed up, which comes of doing too many jobs at once, because there are never enough hours to do them one at once.

      I sometimes make my own butter from local cream, or we have a Danish butter named Lurpack slightly salted, it just fits the bill exactly right.

      thank you for your visit, your great comments, and votes.

      and I shall go see what you had to say about my other hubs.

      regards Tony

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Derdriu, you can buy the tins from amazon for baking this milk loaf bread. I only made it originally for nostalgic reasons and then remember once I'd tasted it why I had it in my cherished food memories.

    • profile image

      Derdriu 5 years ago

      Tony, What an appetizing, delicious, tasty look your milk and malt loaves have! In particular, I enjoy your cultural details regarding milk loaves and milk loaf tins. Additionally, I appreciate the step-by-step instructions which walk readers through the entire aromatic, scrumptious process. It's especially welcome how you give us the dark and light versions of the loaf. Finally, I love your "pretty pictures" in which you invitingly photograph the loaf with a knife, as if ready to cut it just for readers such as ... myself!

      What kind is your slathering butter?

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Hi

      how's the milk loaf doing? Have you tried again?

      I hope so it is well worth having a go at.

      good luck, tony

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Lori

      try reducing the dough, to maybe 3/4 and let it prove a little longer, so that you get a fluffier crumb. The lack of lines is tricky, the lines should come from the heat of the tin, like on a grill. Maybe try putting the temp up slightly too.

      good luck keep in touch, I'm delighted to help.

    • profile image

      Lori 5 years ago

      Ok. I cut down 10 mins on the baking and much better. I didn't remove any of the dough like you did. The only thing is that I don't have the crimps on top. It is sort of flat with no impression of the lines. DO you think that is because I have too much dough? I may cut another 5 mins off the next time. Still experimenting. There is only 1 bakery around that makes this bread and I can't keep going 1/2 hour out of my way every week to get some! Thank you for your help.

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      HI, the first time I used the ml pan I thought it was going to explode, like you said it was squeezing out of the air hole and the hinges, and when we decided to open it it went with a real loud bang. I need to amend the recipe a little, and reduce the amount of dough going into the pan. It really is a nice loaf when done. let me know how you get on.

      tony

    • profile image

      Lori 5 years ago

      Thanks. When it was rising in the pan it was coming through the hole and the sides. I was afraid to open it at that point. I was going to try cutting the time down by 15 mins to see if that works. Maybe my oven runs hotter. I will let you know how I make out.

      Lori

    • tonymead60 profile image
      Author

      Tony Mead 5 years ago from Yorkshire

      Lori

      hello and welcome thank you for your question. I seldom use measuremenets by the cup because as you say a sifted cup will have less in it than an unsifted. 500g is about a pound, put it on the scales, much easier than cupfulls.

      Maybe you mix was a little dry, or you baked it a bit too long. I often cut about a quarted off the dough once risen, because I find the full weight too much. I make a teacake out of the excess.

      I hope that has helped.

      good luck

      Tony

    • profile image

      Lori 5 years ago

      Also, I have been trying to convert your recipe to US and am having a difficult time. 500 g of flour would you say is about 2-1/2 cups or would it be more like 4 if you sift it? Is your measurement before or after sifting? When I google the conversion I get different answers and I don't want to mess it up (again). My last loaf I think I overbaked but still I think the crust would have been crunchy rather than soft. Not sure what to do.

    • profile image

      Lori 5 years ago

      How do you get the milk loaf to be soft. When I bake it the crust is very crunchy. I have the same pan as you have above.

    • tonymead60 profile image
      Author

      Tony Mead 6 years ago from Yorkshire

      Hi Gordon

      Thanks for dropping in. I think soreen is the best known in the UK for its fruit malts, I used to like them but I think they are too sticky now. This recipe makes more of a bread and although I did use some malt extract there was not enough to make it skicky. It tasted great, and although it had caught a little whilst cooking I was very pleased with it.

      You can get the tins from Amazon, the bread is so soft and is pure comfort food. you can get the malt flour from Shipton flour mill, they sell online.

      cheers Tony.

      Hi Stessily

      nice to see you again, thanks for dropping by again.

      The milk loaf thing was great, you know what it's like when your kids. Mum would give me school dinner money and I went along with the rest of the class to Rushworth's our local baker and then to the chippy and make these fantastic sandwiches which we ate walking back to school...happy days.

      fruit malt is very popular in the UK, it's great on its own with butter or cheese, what you might call a tea-time bread. Try making it with any dried fruit you like or nuts, maybe you have a local mill that makes malt flour, which is a rich chocolate colour.

      bye Tony

    • profile image

      stessily 6 years ago

      Tony, De-li-cious! I've never had milk or fruit malt loaf. Both sound scrumptious! And the milk loaf mold has an interesting look. I love your childhood practice of gutting the loaf and filling it with chips.

      Thanks for sharing!

    • Gordon Hamilton profile image

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Tony. I am familiar with fruit malt loaf and remember particularly well from childhood how much my Gran used to love it. She always had at least one on the go. Milk loaf, however, is something that I have never heard of before and those tins look really unusual. I definitely need to get more in to breadmaking and trying out some of your ideas! :) Cheers, Gordon