HOBZ MALTI
(Maltese Bread)
Recipe by Raymond Micallef

3 lbs flour (all purpose)
1/2 ozs canned yeast ( or 1 ozs fresh yeast)
1 1/2 pints water (English not American ie slightly more)
1 tablespoon salt
1 teaspoon sugar

Warm up the water (tepid, or it will kill the yeast) and in a bowl use it to dissolve the sugar. Sprinkle the powdered yeast (or stir in the fresh) and leave in a warm place untill its froths.

Meanwhile, place HALF of the flour into a separate large bowl and add to it the risen yeast once ready. Mix well until the water is soaked up and produces a somewhat runny mixture. Cover the bowl with a wet towel and set aside in a warm place for one and a half hour until it doubles in size.

Place the remaining flour and salt in a separate bowl in the same warm location so that it too can warm up to the same temperature as the yeast mixture.

Once the yeast bowl has risen, mix the dry flour into it and knead well by hand. Once the liquid is absorbed, it will be pliable enough to take out of the bowl and continue to knead it on a marble surface. Should the dough become sticky you may dust with extra flour, but continue kneading until it becomes elastic. Place the dough back into the bowl, cover and allow to rise for at least another hour.

Warm up an oven to 425F (220C, gas mark 7) and lightly grease a baking sheet with butter or margarine. Take the risen dough from its warm place and cut it into equal portions for baking, remember that this dough will probably double in size again. Take the portions and roll into loafs or stretch and braid.

Bake for about 10-15 minutes. Bigger loafs (as in baking tins) may take up to 40 minutes to finish baking. You can tell when the bread is done by testing it for hollowness of sound when thumped on the bottom side.