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Bejma-The Tunisian Friday-Night Bread

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“Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'”
2hrs 20mins
3 loaves

Ingredients Nutrition


  1. Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes.
  2. Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour.
  3. Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes.
  4. Preheat the oven to 375 degrees.
  5. Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.

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