The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Jamila's blog

Jamila's picture

  • 3 1/2 cups all purpose flour
  • 2 ts baking powder
  • 1 ts baking soda
  • 3/4 ts salt
  • 2/3 cup butter @ room temp
  • 1 1/2 cup brown sugar packed
  • 2 large eggs @ room temp
  • 2 ts vanilla extract
  • 2 ts lemon extract or lemon oil
  • 1 1/4 cups sour cream @ room temp
  • 2/3 cups poppy seeds

This recipe can be muffins or a loaf as I choose to do it today. Butter and flour or spray the loaf pan or muffin tins. Preheat the oven to 350.

Whisk together flour, baking soda, baking powder, salt and poppy seeds.

Cream the butter and brown sugar about two minutes.

Mix in the eggs one at a time making sure each one is well incorporated. Then add both extracts. Your mixture will be fluffy and light, as if you making a cake.

Add one third of the flour mixture and beat just until well incorporated, don't over mix. Then add the sour cream, just until incorporated and not over mixing, repeating until until all the ingredients are added.

Add the batter to your desired cooking dish and set in the oven. Watch this loaf well, making sure it is browning evenly. Rotate the pan if necessary. Within an hour, around 45 minutes in a loaf pan you will have a lovely cake/bread. If you find that it's very brown and not done cover loosely with a piece of foil. This loaf should spring back to touch. This loaf won't last long!


Jamila's picture

  • KA BF
  • KA WWF
  • Dry Active Yeast
  • Salt
  • Sesame Seeds
  • Poppy Seeds
  • Black Seeds
  • Extra Virgin Olive Oil
Jamila's picture



  • 250 grams Fine Semolina Flour
  • 250 grams KA All Purpose Flour
  • 1 tbs Salt
  • 3 eggs
  • 1 tbs Dry Active Yeast
  • 1/2 liter Warm Milk
  • 1/2 liter Warm Water
  • 1 tbs Sugar

  • 1 cup Butter or Cream Cheese
  • 1 cup Honey

Traditionally Baghrir is 100% Semolina, and it's eaten in Morocco and Algeria. I find it too heavy with just Semolina so I use half flour. You can easily just omit the flour and use only Semolina.

Today I used melted butter and honey for the filling but often I use softened whipped Cream Cheese and a few tablespoons of Honey. I recommend making the filling first and letting it sit as you make the crepes.

Activate the yeast with the milk, water and sugar. When it's frothy, five or so minutes add the flour and semolina or just semolina and mix very well, until all lumps are gone and you have a smooth, soupy batter. Then let the batter sit covered until its frothy and full of bubbles, about 30 to 45 minutes.


Using a heavy skillet melt a teaspoon a little more or less of olive oil or butter (I always use butter) and when it's browned add one soup ladle of the batter to the center of the hot skillet and rotate the pan until the pan has batter spread evenly over it. This crepe is not like French crepes, it should have many holes throughout which means the pan needs to be fairly hot. As soon as you add your batter you will see the holes forming, it's quite pretty. Flip over when the underside is brown a minute or two then leave on the other side for about 30 seconds or so.

Add the filling and roll up!


Jamila's picture

Spinach & Veggie Stuffed Snail


Spinach Snail #2Spinach Stuffed Snail



Green Stuffed Olives & Cream Cheese

Olive & Cream Cheese SnailOlive & Cream Cheese Snail

Jamila's picture

Sourdough Blueberry PancakesSourdough Blueberry Pancakes #2Blueberry Sourdough Pancakes #3

Thanks for all the help at The Fresh Loaf! Now I can make my favorite pancakes anytime I like. :-) 

Jamila's picture

I am starting to like the flater bread more than the thicker one. Tastes change I suppose.


I still haven't gotten down this whole picture adding thing. It really isn't that user friendly, any pointers would be helpful!


Khobz Eddar

Jamila's picture

Khobz Edar (Algerian) means bread at home, so it's basically the bread we eat the most and always made from home. It is also a bread that if you do by hand takes a long time as you must knead it for like 30 minutes.



Jamila's picture

This is one of my kids favorite breakfast breads. I enjoy it as well, with hot cup of coffe!


Jamila's picture

Day 1

1 Cup KA BF
1 Cup Warm Water


Day 2

I am not really sure if it is good to have all of this activity under 24 hours after starting this and not even feeding it once. I will let it go and see what happens. I have been doing some reading and found that the brownish liquid isn't much of a problem but all this activity I am not sure is a good or bad thing yet.




Day 3






Day 4

The smell is way less and well , and I don't know if this looks good or not,.






I wanted to share what it looks like, as it is my first time doing this and I find the entire process intriguing to say the least.

Jamila's picture

I have found that some like this bread less thick than I do. Some also just use Semolina where I use both Semonlina and Bread Flour then there are times when I just Semolina. Either way, the result is fabulous!

  • This particular night I used 4 cups of fine Semolina and 2 cups of KA Bread Flour
  • 2 teaspoons dry active yeast
  • 1/2 liter of warm water
  • 2 teaspoons of salt
  • 1/3 cup of Extra Virgin Olive Oil
  • 1/2 cup of Black Seeds, you can use any seed or none at all
  • 1 egg yolk and 2 teaspoons of water for the wash

Activate the yeast in the warm water and allow it to become a bit frothy.
Measure out all other ingredients and put on top of the yeast mixture and as always making sure that the salt is last so as to not touch the yeast and kill it.

Knead for 2-5 minutes to make a bit of a sticky but smooth dough. I have found that in Algeria the woman say to add much more water than what I said and to knead for a lot longer than I do. I find that the crumb is not so soft and really falls apart when you do that, (where it is not 100% semolina) so I don't.


Cover and allow to rise for about 1 hour or so. I let mine triple, but some days I only let it double. This day I was so busy with the kids I forgot I was cooking bread. :-)

Punch it down and transfer to your plate of preference. I used my Algerian Bread pan, since I was making Algerian Bread. This pan must be oiled, I used extra virgin olive oil.

Press the dough down into the plate. If you want to get a plate like this, either you have to go to Algeria or have a friend bring one with them when they go visit and come back to the states. I have looked everywhere and I have never seen anything like this in the USA.


Let it rise again until it is the height you like. I left mine too long, homeschooling and toddlers sometimes occupy my brain more than the bread! So anyway the bread rose up over the edges, so I just pushed it back down before I thought to take a picture of it.

Brush on your wash. I sometimes like it darker but this day I just used egg yolk and water.

Bake at 400 degrees for about 40 minutes or until tapped and sounds hollow.

I think the bottom is just so pretty, I had to show you a picture of it.

It has a nice soft crumb which is good for sandwiches or mopping up food which is what Algerians do.

Like I said, I like mine really thick soft. There are many Algerian homes that like it much thinner and not so soft. This is just our family preference.

Subscribe to RSS - Jamila's blog