Makes 2 small loaves
1 lb (450g) strong white flour
1 level teaspoon salt
1 oz (25g) white cooking fat
8 fl oz (225ml) tepid water
2 oz (50g) or 1 tablespoon malt extract
2 oz (50g) or 1 tablespoon black treacle
1 oz (25g) fresh yeast or 1 level
tablespoon dried yeast
4 oz sultanas
Sift flour and salt into a mixing bowl. Add the fat and rub in with the fingertips. Combine the water, malt extract and black treacle in a bowl and stir in the fresh yeast to blend. If using dried yeast, have the water with malt extract and black treacle hand-hot, sprinkle in the yeast and set in a warm place for 10-15 minutes, or until frothy.
Add the yeast liquid to dry ingredients and mix to a rough dough in the bowl. Turn on to an unfloured work surface and knead for about 10 minutes until smooth and not sticky. If dough is too sticky sprinkle with a little flour while kneading. Shape into a ball, return to the bowl and set inside a roomy polythene bag. Leave to stand at room temperature for about 2 hours, or until dough has doubled in sizemalt bread takes longer to rise than other breads.
Turn risen dough out and knock back. Scatter sultanas over the surface of the dough and knead to mix them through the dough. Divide dough in half. Flatten each piece to an oblong, pull and flap dough to elongate, then turn sides over middle and roll up tightly. Place dough seam side down in well greased bread tins. Loosely cover with cling film and set in a warm place for 50 minutes until dough has risen to the top of the tins.
About 15 minutes before baking, heat the oven to 400°F (200°C) or Gas no. 6. Place loaves in preheated oven and bake for 30-35 minutes. Rub tops of baked loaves with buttered paper. Turn out on to a wire rack and leave until completely cool.