Country of Origin: Malta Name: Biscuttelli You can use this recipe to make a tasty bread by omiting the final baking 2 kg plain flour (plus 1/2 kg plain flour extra for yeast) 2 kg self raising flour 1 kg sugar 1 1/2 tspn bi-carb soda (plus 1 tspn extra for yeast) 500 g margarine 100 g yeast 1 tbspn salt (plus 1 tspn extra for yeast) 50 g caraway seeds 500 g sesame seed 1 1/2 litres water (plus 2 cups luke warm water for yeast)
Put the yeast in a plastic bowl, add the luke warm water and stir until the yeast melts then add the other yeast ingredients and mix into a very soft dough (like cake mix). Put in a warm place and cover with a cloth until the yeast rises.In a large bowl put the rest of the flour, bi-carb soda and salt. Mix well and then add the margarine in work in well until it resembles fine bread crumbs. Add the caraway seed, sugar and mix well. Make a well in the centre and add 1 litre of water bit by bit while working into a dough. Make a well in the centre and this time add the yeast mixture and the rest of the water working it into the dough. Split the mixture into 2 and place in 2 plastic bowls, cover with a cloth and leave to rise in a warm place. Once the dough has risen cut dough lot into 6 pieces and form into a long sausage by rolling gently. Roll in the sesame seed and put on a tray and flatten down a little. Allow the dough to rise on the trays and when approximately double in size bake in a 200oC oven until browned on the outside Remove from the oven and let cool. To make the biscuttelli take the cold loaves and cut into thick slices (1.5 cm) and bake flat at 225oC browning both sides. When cool the biscuttelli can be stored for many months. |