DINING JAKARTA

Recipe for Dinner

Malted Breakfast Bread

MAKES 1 LOAF

175 g/6 oz/1/2 cup self-raising (self-rising) flour

7.5 ml 1/2tsp baking powder

2.5 ml/1/2 tsp bicarbonate of soda (baking soda)

75 g/3 oz/1 scant 1 cup muesli 50 g/2 oz/ l1/2 cup raisins 20 ml/4 tsp black treacle (molasses) 15 ml/1 tbsp golden (light corn) syrup

45 ml/3 tbsp malted milk drink powder or granules 30 ml/2 tbsp sunflower oil 175 ml/6 floz/1/2 cup milk

Grease and line a 450 g/1 lb loaf tin (pan) with non-stick baking parchment. Mix the flour, baking powder, bicarbonate of soda, muesli and raisins together in a bowl. Warm the remaining ingredients in a pan, stirring until dissolved. Mix into the dry ingredients. Turn into the tin and bake in a preheated oven at 150°C/300°F/gas mark 2 for about 50 minutes until well risen, golden and just firm. Cool in the tin for 10 minutes, then turn out, remove the paper and leave to cool on a wire rack.

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