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Hobz (Maltese Bread)(pronounced hops)
600g flour 10g salt 15g sugar 15g margerine 25g yeast 345ml luke warm water 1 tablespoon milk
Mix the four, salt and margerine. Add the yeast. Make a mixture of the luke warm water, sugar and the milk. Add on to the flour and knead the mixture well until the dough is white and elasticated. Place in a bowl, seal with cling film and a wet dish towel, place in a warm place for about 1 hour. Work the dough, shape into loaf. Place on a baking tray, brush with salt water (traditionally I believe seawater was used)
Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.
The salt water should give a really nice crust. Use a coarse flour -white, but not superfine or anything - the economy brands are best to get the authentic texture.
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