Maltese Bread (Hobz)

Warm the lukewarm water to approximately 40°C (104°F) and dissolve the yeast with 1 teaspoon of sugar to activate it, then let stand for 5 minutes until foamy.

Combine flour, salt, and remaining sugar in a large mixing bowl, then create a well in the center.

Pour the yeast mixture into the flour well and begin mixing with your fingers or a wooden spoon, gradually incorporating flour from the sides.

Add margarine in small pieces as you continue mixing until a rough dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until smooth, elastic, and slightly sticky.

Shape the dough into a ball and place it in an oiled bowl, turning to coat all sides with oil.

Cover the bowl with a clean cloth and let the dough rise in a warm place for 1-1.5 hours until doubled in size.

Divide the dough into 4 equal portions and shape each into a round loaf, creating a slight indent on top with your thumb.

Place the loaves on a baking tray lined with parchment paper, cover with a cloth, and let rise for 20-30 minutes until puffy.

Preheat the oven to 200°C (390°F) while the loaves finish their second rise.

Brush the top of each loaf lightly with milk using a pastry brush.

Bake for 30-35 minutes until the loaves are golden brown and sound hollow when tapped on the bottom.