How to Make Delicious Maltese Bread: A Step-by-Step Guide

🍞Maltese bread requires a two-day process and starts with a 'mother dough' made with flour, salt, yeast, and water.

🥖Room temperature water is essential for the dough to ferment and give the bread its unique flavor.

🔥The bread is baked in a pre-heated oven at mark 7 or full heat for 30-45 minutes.

🌡️After baking, it is recommended to cool the bread on a wire rack to ensure it cooks evenly all around.

🧇The lightness of the Maltese bread comes from using the 'mother dough' and following the step-by-step process.

What is 'mother dough'?

—'Mother dough' is the initial mixture of flour, salt, yeast, and water that ferments in the fridge for one day and is later combined with fresh dough to make Maltese bread.

Why does the water need to be at room temperature?

—Room temperature water activates the yeast and allows it to ferment, contributing to the flavor and texture of the bread.

Can I make smaller or larger loaves of bread?

—Yes, you can divide the dough into smaller or larger portions, depending on your preference. Adjust the baking time accordingly.

What oven temperature should I use to bake the bread?

—Preheat the oven to mark 7 or full heat, which is around 220-230 degrees Celsius.

How long does the bread need to cool after baking?

—Allow the bread to cool on a wire rack for at least 10 minutes to ensure even cooking before serving.

00:00Introduction to making Maltese bread and the importance of following the recipe correctly.

00:21Showing the ingredients needed, including flour, salt, yeast, and water.

00:53Explaining the two-day process of making Maltese bread, starting with the 'mother dough'.

04:17Preparing the fresh dough for the bread, including the flour, yeast, salt, and room temperature water.

06:35Combining the 'mother dough' with the fresh dough and giving it a good workout.

07:55Shaping the dough into rounded loaves and allowing them to proof for another two hours.

13:31Baking the bread in a pre-heated oven for 30-45 minutes at mark 7 or full heat.

14:07Taking the bread out of the oven and letting it cool on a wire rack.