Light Malt Loaf

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup warm water
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons butter, softened
• 2 1/2 tablespoons brown sugar
• 1 teaspoon salt
• 2 cups bread flour
• 1 cup malted barley flour
• 2 teaspoons active dry yeast
• 1 tablespoon milk

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large bowl, stir together the warm water, nonfat dry milk powder, brown sugar, salt and active dry yeast, and let it sit for 5 minutes until foamy.

2. Add the bread flour, malted barley flour and softened butter. Mix until a dough forms, then knead on a floured surface for about 10 minutes until smooth and elastic.

3. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 60 minutes, until doubled.

4. Punch the dough down, shape it into a loaf, and place it in a greased 1.5-pound loaf pan. Cover and let rise for about 60 minutes, until it crowns above the pan rim.

5. Preheat the oven to 375°F (190°C). Brush the top of the loaf with the tablespoon of milk.

6. Bake for 35 minutes, until deep golden brown and the loaf sounds hollow when tapped on the bottom. Use a thermometer if unsure: the internal temperature should reach 190°F (88°C).

7. Remove the loaf from the pan and cool on a wire rack for about 15 minutes before slicing.