Bejma (tunisian hallah)
3 Loafs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water,lukewarm |
| 2 | tablespoons | Dry yeast,scant |
| 1 | teaspoon | Sugar |
| 3 | larges | Eggs |
| ¼ | cup | Vegetable oil |
| 2 | teaspoons | Salt |
| ½ | cup | Water,lukewarm |
| ¼ | cup | Sugar |
| 7 | cups | Flour |
| 1 | large | Egg |
Directions
: Place water in glass bowl w/yeast & sugar. Stir & let sit for 10min.
: Add eggs, oil, salt, & remaining water & sugar, and slowly work in the flour, adding enough to make a soft, tacky dough. Knead for about 10min or til smooth. Let rise for 1hr in greased bowl.
: Divide into equal rounds (3 per loaf), about the size of tennis balls. Place 3 round together, touching to form a triangle on a greased cookie sheet. Repeat for each loaf. Let rise about 1/2hr, uncovered.
: Preheat oven to 375F. Brush dough w/additional egg, beaten, and bake 20min or til golden. N.Y.Times,Sept 20, 1995