KHOBZ EL DAR (ALGERIAN SEMOLINA BREAD)
If you've never tasted Algerian bread, then you should definitely give this very easy recipe a try. Known as Khobz el Dar, it requires no kneading, no special techniques, and only basic ingredients. The result is an incredibly soft bread, slightly sweet, that tastes like brioche. Absolutely delicious.
Provided by chouchou65
Categories Bread Yeast Bread Recipes
Time 3h20m
Yield 8
Number Of Ingredients 13
Steps:
- Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.
- Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.
- Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.
- Line a baking sheet with parchment paper or a baking mat.
- Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.
- Preheat oven to 400 degrees F (200 degrees C).
- Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.
- Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.
Nutrition Facts : Calories 293.1 calories, Carbohydrate 40.2 g, Cholesterol 48.9 mg, Fat 10.8 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 2.1 g, Sodium 249.6 mg, Sugar 3.3 g
ALGERIAN KHOBZ EL DAR -- SEMOLINA BREAD
This is the traditional bread of every home in Algeria, hence it's name which transaltes into English as 'Bread of the House'. Every home has a different version & this particular recipe is from my lovely sister in law 'Um Youcef' ;) Just a word of warning, if you have never made this kind of bread before, you will be shocked at how sticky & hard to work with the dough is. Unlike a regular bread, when your dough is too sticky you may add more flour - here adding more flour or semolina will make things worse...instead add a little water & knead gently with your fingertips . Water will always make the dough come together & away from your hands & the mixing bowl. You can also knead the dough in a KA or similar mixer with a sturdy dough hook.
Provided by Um Safia
Categories Yeast Breads
Time 2h35m
Yield 1 large loaf
Number Of Ingredients 11
Steps:
- Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).
- Place the semolina, flour, yeast, sugar & salt in a very large mixing bowl. (In Algeria we traditionally use huge but shallow wooden bowls for mixing doughs.)
- Make a well in the centre & add the beaten egg & the oil along with 1 cup of water. Mix well, adding more water when necessary.
- Keep mixing until you have a soft dough. Now knead the dough for around 30 minutes until it is soft, smooth & elastic. You will need to add a little water from time to time as the semolina absorbs it.
- If you are having problems with a very sticky dough, don't worry - if you've used the correct amounts of ingredients, everything will be OK - just keep kneading & add dribbles of water to bring the dough back together again.
- After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.
- Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.
- Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.
- Pre-heat the oven to 180°C
- Brush the top of the dough with the egg yolks & sprinkle the sesame seeds over the top. Using a skewer, make 6 pricks -going all the way through the dough - 5 evenly spaced holes 1" from the edge & 1 hole in the centre (This will make sure that the bread cooks evenly).
- Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.
- Remove from the oven & allow to cool for 5 minutes bfore turning out onto a kitchen towel. Wrap the bread in the towle & allow to cool on a wire rack before serving.
Nutrition Facts : Calories 18656, Fat 1800.6, SaturatedFat 237.3, Cholesterol 554.9, Sodium 4767.1, Carbohydrate 562, Fiber 31, Sugar 9.2, Protein 108
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