Maltese Bread (Hobz tal-Malti)

– 500g flour
– 10g salt
– 10g sugar
– 10g unsalted butter
– 20g yeast
– 1 tablespoon milk
– 250ml luke warm water *

Sieve the flour. Add the salt and butter and mix well. Add the yeast and mix again. Blend in the milk and mix once again. Dissolve the sugar in the water and add very slowly to the flour mixture, while kneading to form sticky dough. Place in a bowl and cover with a damp cloth. Leave to rise in a warm place for an hour. Work the dough and then cut into approximately 50gm portions. Place each piece on a slightly greased baking tray. Using a sharp knife, make a small slit on top of each. Let to rest for about 30 minutes. Bake in a preheated oven (220°C fan forced) for approximately 20 minutes until done.

* If the water is too hot it will kill the yeast.

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