Khobz el dar — a soft, golden Algerian semolina bread enriched with egg and milk and crusted with sesame seeds. Lovely warm, torn and shared at the table.
- 2 tablespoons Semolina Flour
- 3 tablespoons Sesame Seed
- 1 tablespoon Sugar
- 1 tsp Yeast
- 3/4 teaspoon Salt
- 1/4 cup Vegetable Oil
- 1 Egg
- 1 cup Milk
- 2 tablespoons All Purpose Flour
- 1 tsp Water
Video
Preparation
- Mix ½ cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, the sugar, yeast and salt in a large bowl. Whisk in the oil, egg and egg white, then slowly stir in the warm milk until a liquid dough forms.
- Cover the bowl and let stand at room temperature until frothy, about 1 hour.
- Stir in 2¾ cups flour with a wooden spoon until a sticky dough forms, then cover and rest for 30 minutes.
- Line a baking sheet with parchment.
- Sprinkle 1 tablespoon flour over the dough and your hands, then mix, adding flour a tablespoon at a time until it pulls away from the sides of the bowl. Shape into a round loaf, place on the sheet, cover loosely with a towel, and let rise for 1 hour in a warm place until doubled.
- Preheat the oven to 400°F (200°C).
- Beat the egg yolk with the water and brush over the entire loaf, then sprinkle with 1 tablespoon sesame seeds.
- Bake until golden brown, about 20 to 25 minutes.
