2 hrs 20 mins
Delicious triangular breads served in homes on Friday nights. (Like the French baguette bread for sandwiches.) From 'The Foods of Israel Today.'
My Private Note
Units: US | Metric
- 1Dissolve 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.
- 2Stir 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.
- 3Punch 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.
- 4Preheat the oven to 375 degrees.
- 5Beat 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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Nutritional Facts for Bejma-The Tunisian Friday-Night Bread
Serving Size: 1 (1561 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1398.8
- Calories from Fat 250
- Total Fat 27.8 g
- Saturated Fat 4.9 g
- Cholesterol 282.0 mg
- Sodium 1654.2 mg
- Total Carbohydrate 241.5 g
- Dietary Fiber 8.8 g
- Sugars 17.9 g
- Protein 40.3 g