baking Ftira from my new bread machine Image December 29, 2012 Georgina 9 Comments Click to email a link to a friend (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Click to print (Opens in new window)
9 thoughts on “Ftira from my new bread machine”
Where is the order form!? 🙂
Happy Birthday Georgina! 🙂 Looks like Kevin pulled out all the stops for this one. It’s a nice site and I look forward to seeing it grow.
I forgot to mention that this site was definitely not a 30-minute job. And “no” Kevin did not pay me to say this 🙂
He sure did Allen!! He got tons of points for this one 🙂
Awesomeness! Great website!! Love it 🙂
Thank you Karl…hopefully I will be including some recipes on here as soon as I know how:) All tried and tested…so see you around eh? 🙂
Look as good as they taste best bread in the world
can you please tell me the procedure to make the maltese ftira without the bread machine !! thank you
Josette, check this out…http://www.ilovefood.com.mt/discussion/ftira/….it’s where I adapted my recipe from…hope it helps
There is also the way that my friend Linda does it…
Bread comes out great with hand kneading, but what I did the past six months (since reading an article in theTimes) is that once I mix it I cover and leave for ten minutes…then knead abit..cover..go back after ten minutes and knead a bit more…then cover and go back after another ten minutes and bash it once again!! That makes the hand process a lot easier! Then after the final kneading just put it in a bowl that you first oil with a bit of olive oil …then cover and let it rise. In London at the moment that takes anything from an hour and a half to two hours….and then when you shape it I discovered that it is best to let it prove for a full half hour before baking….but in warmer climates you would get away with less I think.
She makes it with exceptional results…hope this helps!