Malted Sultana & Apricot Bread

Malted Sultana & Apricot Bread

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Can be made with these products:

BM900 Program 4

Method

  1.  Lightly dust the sultanas and apricots with flour before placing into the automatic dispenser.
  2.  Make the glaze by dissolving the caster sugar in the milk, and brush over the top crust whilst still warm.

Tip
tsp = 5ml Teaspoon
tbsp = 15ml Tablespoon

Loaf Size 1kg 1.5kg
Water 315ml 470ml
Malt Extract 3tbsp 4tbsp
Unbleached white bread flour 550g 750g
Skimmed milk powder 5tsp 2tbsp
Mixed Spice 1tsp 2tsp
Caster Sugar 25g 30g
Salt 1tsp 1/2tsp
Butter cut into pieces 40g 50g
Easy blend dried yeast 2tsp 2tsp
Automatic Dispenser    
Sultanas 40g 50g
No-need-to-soak dried apricots, chopped 50g 50g
For the glaze:    
Caster sugar 3tsp 4tsp
Milk 3tsp 4tsp

Ingredients

Loaf Size 1kg / 1.5kg
Water 315ml 470ml
Malt Extract 3tbsp 4tbsp
Unbleached white bread flour 550g 750g
Skimmed milk powder 5tsp 2tbsp
Mixed Spice 1tsp 2tsp
Caster Sugar 25g 30g
Salt 1tsp 1/2tsp
Butter cut into pieces 40g 50g
Easy blend dried yeast 2tsp 2tsp
Automatic Dispenser
Sultanas 40g 50g
No-need-to-soak dried apricots, chopped 50g 50g
For the glaze:
Caster sugar 3tsp 4tsp
Milk 3tsp 4tsp

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