Algerian Bread Baked Extra Soft

It’s a good homemade Algerian bread. A bread that is baked in the oven. This recipe is easy and gives good results.

Ingredients 

• 350 g fine semolina
• 150 g flour (plus a few spoons depending on absorption)
• 25 g fresh baker’s yeast
• 25g caster sugar
• 60ml sunflower oil
• 125 ml slightly warm water
• 125 ml slightly warmed milk
• 1 egg + 1 egg white
• 1 teaspoon of salt
• 1 egg yolk + 1 tablespoon milk (for the glaze)
• Fennel or nigella seeds

Preparation 

1. Dissolve the yeast in a little lukewarm water and leave to stand for a good 5 minutes. Beat the egg and the egg white in an omelette in a salad bowl, incorporate the oil, the sugar, the milk and the diluted yeast.
2. In the bowl of the robot or in a large salad bowl, put the flour, the semolina and the salt then mix quickly. Make a well in the center and pour in the mixture of eggs, oil, sugar, milk and yeast.
3. Knead the dough while gradually adding lukewarm water for a good ten minutes until you obtain a soft and homogeneous texture, the dough comes off easily from the sides of the bowl. You may not use all the amount of water depending on the quality of the flour and semolina, if the dough is liquid add a little flour.
4. Oil a large bowl and place the dough in it, cover it with a clean cloth or cling film and let it rise for 30 to 45 minutes in a warm place away from drafts.
5. Degas the dough, divide it into two balls (leave to rest for 10 minutes) then roll out each ball by hand in a circle to 1.5 centimeters thick on an oiled ovenproof dish or lined with baking paper.
6. To give more relief to the bread, make streaks using a knife.
7. Cover with a clean tea towel and leave to double in size for 30 minutes in a warm place.
8. Preheat the oven to 200°.
9. Brown the bread with the egg yolk + milk mixture then sprinkle it with fennel seeds or nigella.
10. Bake for 20 minutes at 200° until the top of the bread is golden brown. Serve warm or cold!