Algerian Cuisine
Eddar Kobz with Extremely Light Flour
Salem Hello
This khobz is a pure marvel, lighter than a sponge cake.
I must admit that I always make breads that are very successful and airy, but this bread is a feather in my cap.
I've fallen in love with this kobz eddar, which will be on my Ramadan table inchallah.
The secret to this bread's success is the texture of the dough, which is super soft.
Algerian bread is usually made with semolina or a mixture of semolina and flour.
Khobz Eddar Algerian
This bread is made entirely of flour, which gives it the lightness we're looking for. I'd even say it's as light as a mouskoutchou.
The amount of sugar is just right for a bread that accompanies savory dishes.
For a snack loaf or to accompany café au lait, add 20g more.
For a large loaf, 35 cm in diameter, but you can make individual loaves or two 18 cm loaves. Find another variation HERE
Ingredients :
500 g T45 flour
45 g sugar
10 g instant yeast
6 cl oil
2 eggs
10 g baking powder
10 g milk powder
10 g salt
30 cl warm water
Gilding :
1 egg yolk + 1 tablespoon milk
Sesame seeds
Nigella seeds
Preparation:
1 - Place the water, baking powder, sugar, oil, milk powder, eggs and flour in the bowl of a mixer, or in a bowl if you're mixing by hand, and mix with a hook.
2- Once all the ingredients are mixed, add the salt and knead for 10 minutes. The dough should be very soft. Cover the container with cling film and a damp cloth.
3- Leave to rise in a warm place for 1 hour. Then transfer the dough to an oiled mold, smoothing it out with a spatula.
4- Preheat the oven to 30°C, then turn it off and let the mold proof for another 20 to 30 minutes.
5- Alternatively, you can leave the mold to set for 1 hour in a warm place.
6- After this time, bubbles will appear and the dough will have doubled in volume. Gild with the gilding mixture and sprinkle with seeds.
7- Bake at 200°C with the heat on top and bottom for 35 to 40 minutes.