Algerian Khobz El Dar -- Semolina Bread

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• 3 1/2 cups fine semolina (my cups hold 12oz, fluid)
• 1 1/4 cups strong 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)

Recipe

• 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.