Malt Bread
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1 oz fresh yeast
OR (1 tbsp dried yeast and 1 tsp caster sugar)
1/4 pint tepid water (approx)
1 lb plain flour
1 tsp salt
4 tbsp malt extract
1 tbsp black treacle
1 oz butter or margarine
Sugar & water to glaze (optional)

Blend yeast into water, adding sugar if using dried yeast. Mix flour and salt.
Warm the malt, treacle and fat until just melted. Stir both sets of wet
ingredients into the dry ingredients -- they should form a soft, sticky dough
(add more water if needed). Knead on floured board until firm and elastic.
Divide into two, shape into oblongs, roll up like Swiss roll [No, I do not know
why] and put into two prepared 1lb loaf tins. Leave to rise until the dough
fills the tins (this may take quite a while, anywhere up to 90 minutes). Bake
30 - 40 minutes, 200 C, 400 F, gas mark 6. Glaze with sugar and water if
liked.