I made this malt loaf with two reasons..Firstly, my daughter is really fond of a chocolate malt drink (like milo or ovaltine)and the other is to experiment with something new in my bread making era!
As for the result,with 1/2 cup of milo used which I thought that would be enough to make it dominant , thus I really expected to get a stronge flavor and scent of malt in my bread. Unfortunately and surprisingly, it didn't appear as much as I thought ! And that seems to be the only negative thing about this loaf..however, I was still pleased with the overall result, a beautiful loaf..soft and mildly sweet..I think it'd be wonderful to eat it toasted and topped with more milo/ovaltine and sweet condensed milk as I did to my slices of bread when I was a little child...
Btw, this loaf will also be posted to Yeastspotting hosted by Susan of Wild Yeast since I happen to enjoy being a part of it..thanks Susan for creating such a great event !
300 g bread flour
2 heaped tbsp dried milk powder
1/4 heaped tsp salt
3 tbsp sugar
1 1/4 tsp instant yeast
45 g butter
1/2 cup milk
1/2 cup chocolate malt drink powder (milo/ovaltine)
1 large egg
1. In a saucepan, add the butter and milk ,heat until the butter has melted. remove the saucepan from the heat. Add the malt powder and stir to dissolve. Leave to cool until warm.
2. Mix the flour, milk powder, salt, sugar and yeast together in a mixing bowl.When the malt mixture are warm enough, then pour it into the flour mixture, add the egg and using a dough hook at low speed to mix everything to form a dough. Increase speed to medium and continue kneading for 10-15 minutes until the dough becomes smoot and elastic. Turn out onto a working surface and knead by hands for a few more minutes to finish up. Place the dough into a slightly greased bowl,cover with cling film and let it rise in a warm place for 1-1.5 hours.
3. Punch the dough down to deflate. Knead lightly for a few seconds, then shape the dough into a plump sausage form and place it into a greased loaf tin (8.5*4.5) ,cover with cling film and leave it to rise again for 45-60 minutes.
4. Preheat the oven to 375F. Brush the dough top with egg wash and bake it for 25-30 minutes until golden brown and the bottom sounds hollow when tapped. Cool on a wire rack before slicing and serve.