Khobz el Dar (Algerian Semolina Bread)

1. 1

   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.

2. 2

   Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.

   1 hour
3. 3

   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.

   30 minutes
4. 4

   Line a baking sheet with parchment paper or a baking mat.

5. 5

   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.

   1 hour
6. 6

   Preheat oven to 400 degrees F (200 degrees C).

7. 7

   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.

8. 8

   Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.

   20–25 minutes

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