| 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
A Message from our Provider:
“Death: the end of excuses, the beginning of eternity”