Food recipes
Phillipa's Malt Loaf.
Phillipa's Malt Loaf. Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched sugars, granulated raisins, seeded salt, table leavening agents, baking soda milk, fluid, 1% f...
Phillipa's Malt Loaf.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
raisins, seeded
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
Directions:
Put all ingredients into a bowl and mix.
Pour into a greased, baking paper lined loaf tin and bake 1.5 to 1.75 hrs in a slow oven.
375F 160C or until quite firm.
In this instance the cup measure is just that.
If a large cup (mug) is used the mixture is sufficient for two loaves.
As cake is in oven for a long time it is advisable to cover cakes with greaseproof paper (greased) and tinfoil about half way through to ensure the top does not burn.
Ideally best if eaten the day after baking.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
sugars, granulated
raisins, seeded
salt, table
leavening agents, baking soda
milk, fluid, 1% fat, without added vitamin a and vitamin d
syrup, maple, canadian
Directions:
Put all ingredients into a bowl and mix.
Pour into a greased, baking paper lined loaf tin and bake 1.5 to 1.75 hrs in a slow oven.
375F 160C or until quite firm.
In this instance the cup measure is just that.
If a large cup (mug) is used the mixture is sufficient for two loaves.
As cake is in oven for a long time it is advisable to cover cakes with greaseproof paper (greased) and tinfoil about half way through to ensure the top does not burn.
Ideally best if eaten the day after baking.