Malt Loaf Recipe - GBBO Technical Challenge Week 1
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- Опубліковано 15 чер 2024
- Hello Everyone, I hope you're having a good day!
After a long year of waiting, @britishbakeoff has finally started!
I have always wanted to try and bake along with the series, so this year I have decided to take the plunge and try to make every technical challenge. I will be quite busy with school work from now on, but will try to make time for the episodes each week🤞
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🧾INGREDIENTS🧾 (1 Large Loaf )
🔹 2 Tea Bags + 150mL Boiling Water
🔹 100g Raisins
🔹 100g Prunes
🔹 180g Malt Extract
🔹 40g Black Treacle
🔹 70g Muscovado Sugar
🔹 1/2 tsp Salt
🔹 180g Plain Flour + 60g Whole Wheat Flour
🔹 2 tsp Baking Powder
🔹 3 Medium or 2 Large Eggs
🔹 1 Orange
🔹 1 Large Piece of Ginger
🔹 100g Granulated Sugar
👨🍳METHOD👩🍳
🔸 Place the tea bags into a pot, add 150mL boiling water and brew for 10 minutes.
🔸 Chop the raisins and prunes into small pieces, then add to a pan along with the malt extract, black treacle, muscovado sugar, brewed tea and salt. Bring the mixture to the boil then allow to cool.
🔸 In a large bowl sift (or whisk) together the plain flour, whole wheat flour and baking powder.
🔸 Once the sugar mixture has cooled, partially mix into the flour to disperse some of the remaining heat, then add in the eggs and mix until well combined (scrape the sides and BOTTOM of the bowl to ensure no flour clumps remain).
🔸 Pour the batter into a parchment lined loaf tin (Mine was 23cm x 10cm x 6cm) then bake for 50 minutes at 160C Fan, turning the loaf halfway through.
🔸 While the loaf is baking, peel the ginger and orange, then cut the ginger and orange peel into thin slices.
🔸 Bring 50g white granulated sugar + 50g water to a simmer in a pan and add in the ginger and orange peel slices. Cook until the orange peel is translucent, adding more water if needed.
🔸 Allow the slices to cool on a wire rack when cooked, then when cool, roll in more granulated sugar and dry on the wire rack in a 60C fan oven for 20 minutes to firm them up.
🔸 After the loaf has finished baking, immediately remove from the loaf tin and take off the parchment paper. Brush the top of the loaf with some malt extract (1-2 Tbsp) then top with the candied ginger and orange peel.
🎶Music🎶
Yasper, Louk - The Oldest Man In The Room chll.to/a825d6f0
Blue Wednesday, Shopan - Home Court chll.to/6b1f9c2b
⏰Timestamps⏰
0:00 - Starting the Malt Loaf
1:28 - Candied Ginger and Orange Peel
2:10 - Finishing & Baking the Loaf
3:01 - Candying the Peels pt1
3:28 - Glazing the Loaf
3:53 - Candying the Peels pt2
4:14 - Decorating the Loaf
4:28 - Crumb Shots
4:47 - Endcard
#greatbritishbakeoff #GBBO #GBBS
Excellent demo and narrative. I am going to try it!
Thank you so much for this recipe and demonstration. The recipe says tea bags, but no mention of what tea? This description reminds me a lot of Boston Brown Bread wedded with Gingerbread minus the spices. Six days later: Well, I made this loaf. I ordered the Malt Extract on Amazon and it took only 2 days to get to me. I already had Black Treacle and dark Muscovado sugar from another project (Sticky Toffee Pudding). I did not make the sugared ginger and orange topping. Instead, I chopped some candied ginger I had made previously and added it to the fruit mixture in the batter. For the tea - since no mention was made of which - I decided on Lapsang Souchong since I really like its smoky flavor. It actually took 60 minutes to bake, and as soon as it cools enough, out comes the butter for a slice. Just FYI, I am American.
Looks good to me !
I've never heard of a malt loaf before (I'm in the states)...is that like a fruit cake? I didn't even know Malt Extract is even a thing...is malt extract sweet??? (I'm imagining this loaf tastes like late autumn or even christmas). The whole time watching this I had a perplexed look on my face! lol
Sort of but with more ingredients which gives it a sticky texture. I bake it all the time. It's so yummy with butter with tea or coffee.
Malt extract is a bi product of Beer Brewing. It’s a very unique taste. The end product isn’t really a Christmas cake flavour as there are no spices in the mixture. It’s main flavour is malt. It’s best sliced two days after baking so it becomes more sticky and squidgy. It’s best served with butter and a cup of tea. Very British. I had great difficulty buying malt extract so bought in bulk from the UK’s biggest health food store. I hope you give it a try. I bet you’ll love it. My advice is “please don’t substitute Malt Extract for anything else. It simply won’t work”. Happy Baking!
Malt loaf is so distinctive re flavour and texture that it does not readily compare to other breads or cakes. It stands alone. It has to be tasted to realize how good it is thickly buttered. This looks to be a good recipe. I have been intending to make my first malt loaf at home but having real problems sourcing malt extract here in Canada.