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Maltese Bread

  • 600g flour
  • 10g salt
  • 15g sugar
  • 15g margerine
  • 25g yeast
  • 345ml luke warm water
  • 1 tablespoon milk

Mix the flour, 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 dishtowel, place in a warm place for about 1 hour.
Work the dough, cut into small pieces (50g). Place on a baking tray, paste with egg, cut with a knife and let the pieces rest for about 15 minutes.

Cook in oven 450F (232C) gas mark 6-8 for 12-15 minutes.