| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
Tunisian |
Breads |
3 |
Loafs |
INGREDIENTS
| 1 |
c |
Water,lukewarm |
| 2 |
tb |
Dry yeast,scant |
| 1 |
ts |
Sugar |
| 3 |
lg |
Eggs |
| 1/4 |
c |
Vegetable oil |
| 2 |
ts |
Salt |
| 1/2 |
c |
Water,lukewarm |
| 1/4 |
c |
Sugar |
| 7 |
c |
Flour |
| 1 |
lg |
Egg |
INSTRUCTIONS
: 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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