(Maltese Bread)

Often made in the form of small rolls, as pictured above, Maltese Bread is rare and unusual, and yet rustic and simple.

It is very crusty on the outside, and soft on the inside. The characteristic crusty shiny outside is helped by brushing with beaten egg. Also, it is cooked a very high temperature, for a short time.
The making of it is unusual in that it does not take a long time, only one
one hour rising, then cut into rolls, and let rise 15 minutes. The cooking time is short too!

The result is surprisingly delicious! I baked this for my Maltese Mom on her 83 birthday! whose mother had baked HER Maltese bread in her childhood, and she recognized it! The best compliment!

2 cup flour
1/2 tsp salt
1tbs sugar
1 tbs butter
1 packet yeast
1 cup luke warm water
1 tablespoon milk
1 egg

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, cut into small pieces (50g). Place on a baking tray, brush with beaten egg, cut with a knife and let the pieces rest for about 15 minutes. Cook in oven 450F for 12-15 minutes.

Go to Kathy and Rick's traveling recipe page
Go back to the Maltese birthday dinner