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I just used what I had out of the recipe and had to finagle some things, but it turned out really well surprisingly, which makes me feel like this recipe is solid and must have fairly consistent results (unlike some bread recipes). I did not have the simsim, refused to use my black seed in a recipe that i hadnt tried before, was conservative with my eggs, and did not have fine semolina. Instead of the fine semolina I used coarse semolina and only used about a cup of it and substituted the rest in all purpose white flour. Also, I only used the one egg for the actual bread and not the multiple yolks for the browning. HOWEVER, my results were very very good. I got a nice round loaf of bread that was nice and soft in the middle, a crispy on the outside. The loaf browned very well without the egg yolk wash, and had a nice tan color. The bread is nice and sturdy, so for those who aren't accustomed to a good ole pain de maison, don't expect Wonder bread. It is a sturdy bread for soaking up and eating other foods, almost acting as its own kind of utensil.

PS. I really love Um Safia's recipes! As an American wife of an Algerian man too (with inlaws who dont speak any english and a listening-reading only (nonexpressive) understanding of French or Arabic..), I really appreciate her sharing her knowledge with others. It can be VERY VERY difficult to find authentic Algerian recipes. I really appreciate when she provides information on the regions that foods come from, because it makes a big difference when you think you are doing something really cool like making tli tli (which is often eaten in the eastern part of the country) to surprise your western Algerian husband and he looks at you like, what the crap is this? We don't eat this back home they eat this in... or you think you've got a good Algerian recipe and he goes "Why do you cook so much Moroccan food". *wallbash*. So, Thanks Um Safia!

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echk0w9 January 10, 2013
Algerian Khobz El Dar -- Semolina Bread