Bejma (tunisian hallah)

Yield: 3 Loafs

Measure 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

: 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

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