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Oh don’t we all love that crunchy Maltese loaf? We found a recipe for our famous bread with a twist and we loved it… so we are here to share it with all of you! Get your oven gloves ready guys, yummy yummy in your tummy time!

The recipe below is both in English and Maltese so that literally of you can enjoy this deliciousness! You’re welcome!

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INGREDIENTS

For 2 small loaves (Għal 2 ħobżiet żgħar)

  • 175g potatoes, peeled and split in half (175g patata, imqaxxra u maqsuma min-nofs)
  • 1 spoon of olive oil extra virgin (1 mgħarfa żejt taż-żebbuġa extra-virgin)
  • ½ teaspoon sugar (½ kuċċarina zokkor)
  • 2 tablespoons warm water (2 mgħaref ilma fietel)
  • 1 ½ teaspoon dry yeast (1 ½ kuċċarina ħmira niexfa)
  • 1 ½ cup wholewheat flour (1 ½ kikkra dqiq ismar)
  • 1 spoon fresh rosemary, chopped (1 mgħarfa klin frisk, imqatta’)
  • 1 spoon fresh thyme, chopped (1 mgħarfa sagħtar frisk, imqatta’)
  • 1 teaspoon fresh sage, chopped (1 kuċċarina salvja friska, imqatta’)
  • 1 ¼ teaspoon salt (1 ¼ kuċċarina melħ)
  • 1½-1¾ cup flour (1½-1¾ kikkra dqiq)
  • Semolina, for sprinkling (Smid, biex troxx)

HOW TO PREPARE

  • Place the potatoes and in a small pot of water. Boil for about 15-20 minutes until soft. (Poġġi l-patata f’kazzola żgħira u għattiha bl-ilma. Poġġiha fuq in-nar u xħin tiftaħ tagħli baxxi n-nar u kompli tektek għal 15-20 minuta sakemm tirtab)
  • Drain but keep a cup of water. Place the potatoes in a bowl, mash it well with a fork and add oil. Let the potatoes and water cool down. (Saffi u żomm kikkra mill-ilma. Poġġi l-patata f’bieqja, għaffiġha sew bil-furketta u roxxha biż-żejt. Ħalli l-patata u l-ilma jibirdu)
  • Dissolve sugar in warm water into a bowl, add the yeast and let rest for 5 minutes. (Ħoll iz-zokkor fl-ilma fietel ġo bieqja, żid il-ħmira u ħallihom joqogħdu għal 5 minuti)
  • Add the potatoes and the cooking water you saved, gently insert the brown flour and mix for one minute. (Żid il-patata u l-likwidu tat-tisjir, bil-mod daħħal id-dqiq ismar u ħabbat għal minuta)
  • Put the herbs and salt in the mixture, then add some flour for a dough to form. Work it until you have a smooth and elastic dough. If necessary add a little flour to stop it from being sticky. (Daħħal il-ħxejjex aromatiċi u l-melħ fit-taħlita, imbagħad żid ftit ftit id-dqiq sakemm issir għaġina. Agħġen sakemm ikollok għaġina lixxa u elastika. Jekk ikun hemm bżonn żid ftit dqiq biex ma tibqax twaħħal)
  • Place the dough in a bowl greased with a little oil. Put the dough in the bowl and cover with a clean disposable towel. Leave it in a warm dry place until it doubles in size. (Poġġi l-għaġina f’bieqja midluka bi ftit żejt. Dawwar l-għaġina biex tiddellek biż-żejt u għatti b’sarvetta nadifa. Ħalliha f’post għas-sħana sakemm tirdoppja fid-daqs)
  • Prepare a large baking tray and grease it with oil. Push down the dough in the bowl to drop, take it out and work it. (Idlek tilar kbir biż-żejt u roxx bis-smid. Agħfas l-għaġina biex tinżel, tellagħha mill-bieqja u għaġinha ħafif)
  • Divide in two and form every piece in a small balls. Place them on the baking tray separate from each other, and cover with a cloth. Let rise for an hour. (Aqsamha f’biċċtejn u fforma kull biċċa f’ballun. Poġġihom fuq it-tilar ’il bogħod minn xulxin u għattihom bis-sarvetta. Ħallihom jogħlew għal siegħa)
  • Half an hour before you start baking, heat the oven to a temperature of 230°C. (Nofs siegħa qabel tibda taħmi saħħan il-forn għal temperatura ta’ 230°C)
  • Place a small dish with 2 cups of water on the lower oven shelf. Bake the bread for 20 minutes, lower the temperature to 200°C and continue baking for 10-15 minutes until it gets is golden brown colour. When yo tap on it should sound hollow. Let it cool before serving it. (Poġġi dixx żgħir b’2 kikkri ilma fuq l-ixkaffa ta’ taħt tal-forn. Aħmi l-ħobż għal 20 minuta, baxxi t-temperatura għal 200°C u kompli aħmi għal 10-15-il minuta sakemm jiħmaru u meta ttaptap fuq il-qiegħ tagħhom jinstemgħu vojta. Poġġihom fuq gradilja biex jibirdu)
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