MALT BREAD

 

DEMPSTER'S MALT BREAD
(copycat recipe)

3 cups water, divided
2 tbsp. dried yeast
1/3 cup molasses
2/3 cup malt extract (from the local brew shop)
1/3 cup butter softened
1 tbsp. brown sugar
1 cup dark raisins
2 eggs, beaten
2 tsp salt
7 cups whole wheat flour
white flour to roll in

Oil three 8 inch loaf pans.

Start the yeast in 1 cup of warm water and let sit for 10 or 15 mins.
Boil 1 cup of water and put the 2 teabags in to steep for 5 mins.
Take tea bags out and stir in the butter to melt.

Blend (puree) the raisins with 1 cup of the water.

Mix all ingredients in bowl.

Oil a metal bowl and place the dough in to rise in a warm place for the first rise for about 1 1/2 hours.

Place dough on a floured surface and divide into 3. Place each in a loaf pan and let sit in a warm place for the second rise for at least a 1/2 hour.

Bake at 350 degrees F for 25-35 minutes.