Bakers in Qormi produced what they believe is the world’s biggest loaf, and yesterday it was up for grabs in the town renowned for its bread-making tradition.

The ħobża tal-Malti – 10 feet in diameter and weighing two tons – was brought out of a specially constructed oven near St George’s church to the applause and cheering of the crowd.

Preparations started in the open air on Saturday afternoon and the loaf was baked in a wood-fire oven for hours.

The effort was a dry run for an attempt next year to beat the world record. According to the Guinness Book of World Records, the largest loaf, weighing 1.57 tons, was baked on November 13, 2008, in Brazil.

The idea was also to promote the town’s skill of bread baking and it involved months of work by baker Ġorġ Mifsud, known as Ta’ Ġormina, and Ġorġ Galdes who, with the help of engineer Ġorġ Mallia, from Kamoy Engineering, coordinated the building of the large oven.

More than 300 kilos of flour, 200 litres of water and seven kilos of dough were used to make the 17-inch-high loaf, which required the strength of around nine people to lift it in and out of the oven.

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