REQUEST: malt loaf

[Jane Hesketh]

I tried to send this yesterday, but I don't think it worked, so here goes
again.

Can anyone advise me on how to make malt loaf so it comes out dark and rich
and chewy and moist like the ones you buy? For those who are unfamiliar, malt
loaf is a malted fruit bread, made with yeast, that you buy in little brick
shaped
loaves. Even down to the dent - it is so damp that it doesn't puff up like
bread, it's collapsed in on itself. Is that all I have to do, make it very
wet?
I'm not good enough at yeast cookery to know how to experiment with it.

I tried a standard recipe the night before last, out of Sarah Brown's cookery
book.
The results were OK, but too bready. It was like a malty fruity cakey loaf,
and
caramel coloured, not deep brown. It wasn't chewy either.

Thanks for any advice

Jane

--
Jane Hesketh | hes...@uk.ac.ed
Department of Artificial Intelligence | hesketh%ed.a...@nsfnet-relay.ac.uk
University of Edinburgh |
80 South Bridge, Edinburgh, Scotland |