Hi All

Does anybody know of a shop in Zurich, which sells Soreen Malt Loaf?

Can't find it anywhere. Perhaps there's a decent Swiss alternative...

Many thanks in advance
Chris

This is one of the things I always bring back from Scotland!! I never had it in America but I was introduced to it in the UK and love it.

Hope you find some.

i have one in my cupboard. i brought it with me back in 2009 and i already had it for about a year in london. if you like, i can dig it out for you

Mmmm.... Lovely. A big slab with a big slice of ice cold butter (salted).

I fancy some right now.




Though, like sausages, it's better not to think about what goes into it.

It's probably harbouring a potential cure for something by now...

I bet it's still not as hard as a six hour old Coop baguette.

I like this Delia recipe:

Ingredients
1 lb (450 g) plain flour
1 level teaspoon salt
1 level tablespoon easy-blend dried yeast
8 oz (225 g) sultanas
1 level teaspoon brown sugar
4 tablespoons malt extract
2 tablespoons black treacle
1 oz (25 g) butter or margarine
honey or golden syrup to glaze

First sift the flour, salt and yeast into a bowl and stir in the sultanas. Then put the sugar into a glass measuring jug and pour in 8 fl oz (225 ml) hand-hot water and stir well.

Now combine the malt extract, treacle and butter or margarine together in a small saucepan and heat gently until the fat melts. Then take the pan from the heat and leave it until it's just warm.

Next pour the warm water mixture and barely warm syrup mixture on to the flour and mix very thoroughly to a soft, sticky, dough. Now spoon an equal quantity of the mix into the prepared tins. Level off the mixture, using the back of a spoon, or the back of your hand. Place the tins in a large, oiled plastic bag. Trap a little air in the bag so it balloons up and the plastic is not in contact with the top of the tins. Then seal the bag and leave in a warm place to rise to the top of the tins. This can take between 2 and 5 hours, depending on the warmth. Then bake the loaves at gas mark 5, 375°F (190°C) for 40 minutes. (For God's sake take them out of the plastic bags before you do that! - Ed.)

Turn the loaves out of the tins and tap the bases – they should sound hollow. If not, return them to the oven upside down without the tins for a further 5 minutes. Then brush the loaves with honey or golden syrup and leave them to cool on a wire rack before slicing and buttering.

Yey!


Dude!!

Wasn't me officer. You need to talk to that Delia woman.

"Where can I buy level teaspoons in Swiss?"

do you eat an entire soreen loaf in one sitting? not sure if is just me, but once i start, i have to just eat the whole thing. thickly sliced with butter. yum.

Why, the corner shop at Level Crossing should have them.

Where's me coat?

Not just you - me too, preferably with a nice big mug of tea


I can see that I'm going to have to venture out into the storm to negotiate the purchase of some of these comestibles

Yes yes and yes! I can easily eat a whole Soreen loaf in one sitting, with LOTS of butter It's one of those things I get people to bring when they visit from the UK.

Haven't find an exact equivalent here, but I am very fond of the Bio Naturaplan Fig Bread (Feigenbrot) from Coop - it's a small dense loaf. Not squishy and sticky like Soreen, but it has that 'dark' taste, and is a perfect foil for plenty of thickly sliced butter.....

anyone know of a good way to cut soreen without squishing it?

Use a v. sharp unserrated knife in a slight sawing action.

"Früchtebrot" from Migros is a good alternative IMO.

Thanks all. I didn't realise I'd set off such a long discussion.

I'll check out Bio Naturaplan Fig Bread (Feigenbrot) from Coop and Früchtebrot from Migros.

Cheers
Chris

You might as well say that coffee is a good alternative to a proper cup of tea

I have to ask:

Is this mythological brown sugar the brownish unprocessed cane sugar? Because I see tons of it on the shelves in the local Migros, so I am not sure if I should give people a heads up, or wether this is the wrong stuff...