This version of the famous Algerian semolina bread is without butter, yet it is very soft. Just knead the dough for 5 minutes and the result is a bread truly exceptional, well risen and simply delicious.
1 person made this
Makes: 1 loaf
2 teaspoons fast action dried yeast
1 tablespoon granulated sugar
50ml lukewarm milk
300g fine semolina
200g plain flour
1 teaspoon salt
1 whole egg
1 egg yolk
3 tablespoons vegetable oil
120ml lukewarm water, more as needed
1 tablespoon sesame seeds for decorating
1 whole egg, beaten, for brushing
Buy ingredients online
Add to basket
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com
Method Prep:45min › Cook:30min › Extra time:1hr15min › Ready in:2hr30min
In a small bowl, mix the yeast with lukewarm milk and sugar and allow it to froth for about 15 minutes.
Pour the semolina, flour, and salt in a bowl and mix well. Add the whole egg, egg yolk, oil and the yeast mixture.
Start mixing with the hands, then gradually add warm water while continuing to knead, until the dough forms a supple and homogeneous ball.
Place the dough on a lightly floured surface and knead it as follows: stretch it, fold it over itself, flatten it, and then turn it a quarter turn. Repeat these steps for 5 minutes (or a little longer if you’re not exhausted). If the dough is too sticky, sprinkle a little flour on it (and possibly on the hands too).
When the dough is well elastic, place it on a baking tray covered with baking parchment or a baking mat and flatten it slightly with the palm of your hand.
Decorate by making notches with a sharp knife (pattern of your choice). Cover with a clean tea towel and let stand for 1 hour.
Preheat the oven at 180 C / Gas 4.
Just before baking, brush the entire surface of the bread with the beaten egg (being careful not to push down on the dough) and sprinkle with sesame seeds. Bake until the bread is nicely golden, about 30 minutes. Remove from the oven and let cool briefly before cutting.