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.