Algerian Khobz El Dar -- Semolina Bread

:food.com

2012/08/01

1625

Prep Time: 2 hrs

Cook Time: 35 mins

Ingredients:

3 1/2 cups fine semolina (my cups hold 12oz, fluid)

1 1/4 cups strong white bread flour

2 cups water, room temp. plus extra

4 fluid ounces sunflower oil (or vegetable, canola etc.)

7 g fast action yeast

1 large egg, beaten

2 teaspoons sugar

2 teaspoons salt

2 large egg yolks, beaten

2 -3 tablespoons sesame seeds

1 tablespoon nigella seeds (optional)

Directions:

1 Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep).

2 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.)

3 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.

4 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.

5 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.

6 After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball.

7 Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan.

8 Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size.

9 Pre-heat the oven to 180°C

10 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).

11 Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped.

12 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.

3 1/2 cups fine semolina (my cups hold 12oz, fluid) 1 1/4 cups strong white bread flour 2 cups water, room temp. plus extra 4 fluid ounces sunflower oil (or vegetable, canola etc.) 7 g fast action yeast 1 large egg, beaten 2 teaspoons sugar 2 teaspoons salt 2 large egg yolks, beaten 2 -3 tablespoons sesame seeds 1 tablespoon nigella seeds (optional) Directions: 1 Grease a large round metal tin / pan (approx 12" across / wide & 1.5" high / deep). 2 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.) 3 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. 4 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. 5 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. 6 After 30 minutes, mix in the nigella seeds if using then with wet hands bring the dough together in a ball. 7 Place the dough in the greased pan & with wet hands, gently push the dough until it completely covers the base of the pan. 8 Sprinkle a little semolina over the top, cover with a kitchen towel & leave to rise until doubled in size. 9 Pre-heat the oven to 180°C 10 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). 11 Place in the upper 1/3 of the oven & cook for approx 35 minutes or until a deep golden colour & sounding hollow when tapped. 12 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. Print Recipe

Read more at: http://baking.food.com/recipe/algerian-khobz-el-dar-semolina-bread-387136?oc=linkback