Hobz (Maltese Bread) is a traditional Maltese recipe for a classic leavened bread baked in small pieces that are brushed with egg glaze. The full recipe is presented here and I hope you enjoy this classic Maltese version of: Maltese Bread (Hobz).
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Ingredients:
600g plain flour
2 tsp salt
15g sugar
1 tbsp margarine (or butter), melted and cooled
25g active, dried, yeast
345ml lukewarm water
1 tbsp milk
1 egg, beaten with 1 tbsp water, to glaze
Method:
Combine the flour, salt and margarine in a bowl then stir in the yeast. In a bowl whisk together the lukewarm water, sugar and milk until the sugar has dissolved.
Form a well in the centre of the flour and pour in the water mixture. Knead the mixture thoroughly until it comes together as a dough. Turn onto a floured work surface and knead well until soft and elastic. Form into a ball, place in a bowl then cover with a damp tea towel and set in a warm place to prove for about 60 minutes, or until doubled in volume.
Knock the dough back then turn out onto a floured work surface. Knead the dough then cut into small (about 50g) pieces. Place these on a baking tray and brush with egg glaze. Cut the top with a sharp knife then place the buns in a warm place to rise for about 15 minutes.
After this time transfer to an oven pre-heated to 230°C and bake for about 12 to 15 minutes, or until golden brown and hollow sounding when tapped on the base. Allow to cool on wire racks before serving.
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