Khobz el Dar (Algerian Semolina Bread)

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.

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

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.

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

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.

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

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.

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