Khobz el Dar (Algerian Semolina Bread)

Method10 steps · about 3 hr 20 min

1. 1

   Step 1: Separate the additional egg (1), reserving its yolk covered for the later glaze. Mix both semolina measures, two tablespoons of the sesame seeds, all the white sugar (1 tbsp), active dry yeast (1 tsp) and salt (¾ tsp) in a large bowl. Whisk in all the vegetable oil (¼ cup), the separate whole egg (1) and the separated egg white; keep the reserved yolk out of the dough.

   Uses ½ cup semolina flour · 2 tbsp additional semolina flour · 2 tbsp sesame seeds for the dough · 1 tbsp white sugar · 1 tsp active dry yeast · ¾ tsp salt · ¼ cup vegetable oil · 1 whole egg for the dough

2. 2

   Step 2: Slowly stir the full cup lukewarm milk (1 cup) into the semolina-yeast bowl until a liquid dough forms. Use lukewarm rather than hot milk so the yeast remains active.

   Uses Only the semolina-yeast bowl; keep the yolk reserved · 1 cup lukewarm milk

3. 3

   Step 3: Cover the bowl with a plate or plastic wrap and leave at room temperature for about one hour, until the mixture is frothy.

   Initial yeast activation until frothy · 60 minUses All the liquid dough

4. 4

   Step 4: Stir all two and three-quarter cups main all-purpose flour (2¾ cups) into the actual frothy mixture with a wooden spoon until a sticky dough forms. Cover again and rest for thirty minutes.

   Covered sticky-dough rest · 30 minUses All the frothy mixture · 2¾ cups all-purpose flour for the dough

5. 5

   Step 5: Line a baking sheet with parchment paper or a baking mat, ready for the round loaf.

6. 6

   Step 6: Sprinkle one tablespoon of the separate handling flour over the rested dough and your hands. Mix the dough, adding the remaining handling flour and any extra flour only as needed, one tablespoon at a time, until it pulls away from the bowl sides. Do not add flour merely to use up the dusting amount.

   Uses All the rested dough · Handling flour: 1 tbsp initially, then the remaining tablespoon as needed · Additional all-purpose flour, 1 tbsp at a time only if needed for handling

7. 7

   Step 7: Shape the adjusted dough into one round loaf and place it on the lined baking sheet. Cover loosely with a towel and leave in a warm place for about one hour, until doubled in volume.

   Final round-loaf rise until doubled · 60 minUses All dough after adjusting its stickiness

8. 8

   Step 8: Preheat the oven to 200°C / 400°F before the loaf is ready to bake.

9. 9

   Step 9: Beat the actual reserved egg yolk with the teaspoon water (1 tsp) using a fork. Brush the yolk glaze over the entire risen loaf and sprinkle the remaining tablespoon sesame seeds on top.

   Uses The complete risen loaf · Only the reserved separated egg yolk · 1 tsp water for the egg-yolk glaze · Remaining 1 tbsp sesame seeds for topping

10. 10

    Step 10: Bake the actual glazed loaf in the preheated oven for twenty to twenty-five minutes, until golden brown and baked through. Transfer to a rack to cool before slicing into eight portions.

    Bake sesame bread until golden and baked through · 25 minUses The complete glazed loaf