Malt loaf

Malt loaf is a type of sweet bread that originated in the United Kingdom. It is made from malt extract, flour, and often contains raisins or other dried fruit. The loaf is typically dense and dark in color, with a distinctive malty flavor.

History

The origins of malt loaf are not well-documented, but it is believed to have been developed in the United Kingdom in the late 19th or early 20th century. The use of malt extract as a key ingredient is likely due to the popularity of malted drinks during this period.

Ingredients and Preparation

The primary ingredients in malt loaf are malt extract, flour, and often raisins or other dried fruit. Some recipes also include brown sugar, eggs, and butter. The ingredients are mixed together to form a dough, which is then baked in a loaf tin. The resulting loaf is dense and moist, with a dark color and a distinctive malty flavor.

Consumption and Use

Malt loaf is typically sliced and served with butter. It can be eaten as a snack, or as part of a meal. In the United Kingdom, it is often served as part of a traditional afternoon tea.

Malt loaf can also be used as an ingredient in other dishes. For example, it can be used in place of bread in a bread pudding recipe, or it can be toasted and served with jam or marmalade.

Variations

There are many variations of malt loaf, both in terms of ingredients and preparation methods. Some recipes include additional flavorings such as cinnamon or nutmeg, while others use different types of dried fruit such as currants or sultanas.

In terms of preparation, some recipes call for the dough to be proofed before baking, while others do not. Some recipes also include a step where the baked loaf is brushed with a malt syrup glaze, which gives the loaf a shiny finish and enhances the malty flavor.

See Also

• List of British breads
• Malt
• Malted milk