Instructions
In a large mixing bowl, combine 1/2 cup plus 2 tablespoons of semolina flour, the 2 tablespoons of sesame seeds, sugar, yeast, and salt. Thoroughly whisk these dry ingredients together to ensure even distribution of flavors and leavening agents. Next, whisk in the vegetable oil, one whole egg, and one egg white until the mixture becomes smooth. Gradually pour in the warm milk while stirring continuously, allowing a liquid dough to form that is slightly sticky. This slows hydration gently, helping the yeast activate. Cover the bowl securely with a plate or plastic wrap and allow the dough to rest at room temperature for about 1 hour, until it becomes frothy and bubbly—signifying that the yeast is alive and well. Stir in 2 3/4 cups of all-purpose flour with a sturdy wooden spoon until a sticky dough emerges. Cover the bowl again and let this mixture rest for 30 minutes, a key step that aids gluten development for a tender crumb. Prepare a baking sheet by lining it with parchment paper or a baking mat to ensure the bread doesn’t stick and bakes evenly. Dust one tablespoon of flour over both the dough and your hands. Knead gently, adding flour one tablespoon at a time as needed, just until the dough pulls away from the sides of the bowl comfortably without becoming dry. Shape the dough into a round loaf and place it on the prepared baking sheet. Loosely cover with a towel and let rise in a warm spot for about 1 hour, or until it doubles in size, which is crucial for a light texture. While the dough rises, preheat your oven to 400°F (200°C) to get it ready for baking. Once risen, beat together an egg yolk and one teaspoon of water with a fork to create an egg wash. Brush this evenly over the entire surface of the loaf — this will give your bread a shiny golden crust. Sprinkle one tablespoon of sesame seeds generously over the top for a nutty crunch and beautiful presentation. Bake the loaf in the preheated oven for 20 to 25 minutes, or until the bread is a rich golden brown. To check for doneness, tap the bottom of the loaf; it should sound hollow. Allow the bread to cool on a wire rack before slicing to enjoy the best texture. Tip: For a softer crust, place a small oven-safe dish of water in the oven while baking to create steam. This keeps the bread moist and tender.
