|Yeast||1 Ounce (25 Gram)|
|Tepid water||30 Milliliter (2 Tablespoon)|
|Butter||1 Ounce (25 Gram)|
|Malt extract||45 Milliliter (3 Tablespoon)|
|Treacle||45 Milliliter (3 Tablespoon)|
|Flour||1 Pound (450 Gram)|
|Tepid milk||5 Fluid Ounce (150 Milliliter)|
|Sultanas||6 Ounce (175 Gram)|
|Chopped nuts||2 Ounce (50 Gram)|
Mix the sugar, yeast and water to a paste.
Set aside in a warm place for 15 minutes or until the mixture is frothy.
Put the butter, malt and treacle in a saucepan and heat until the butter melts.
Remove from the heat.
Sift the flour and salt into a large, warmed bowl.
Gradually beat in the yeast mixture, milk and malt mixture.
Stir in the sultanas and nuts and mix to a smooth dough.
Knead for about 10 minutes or until smooth and elastic.
Set aside in a warm place for 1 1/4 hours or until the dough has doubled in size.
Knead the dough again for 5 minutes.
Shape into a loaf and put into a well-greased 1 kg./ 2 lb.loaf tin.
Set aside in a warm place for 40 minutes or until the dough has risen to the top of the tin.
Put into the oven preheated to very hot (230°C/450°F or Gas Mark 8) and bake for 15 minutes.
Reduce the oven temperature to fairly hot (200oC/400oF or Gas Mark 6) and continue to bake for 20 to 30 minutes.
The bread is cooked if it sounds hollow when knocked on the bottom with your knuckle.
Cool on a wire rack.