Sheermal Bread

Shirmal or Sheermal is a saffron flavored traditional bread made in Iran. 

It is a mildly sweet and perfect for breakfast.

It can be made as a stuffed bread with dates or raisins or walnuts.

I it so soft , light and tasty you can not stop eating it!

I love this bread with jam for the breakfast.

This recipe is tested to perfection!

Thanks to 2nafare.com

Ingredients for the dough:

- 1 1/2 tablespoons dry yeast

- 1/2 cup warm milk (40 degree C)

- 1/2 cup warm water

- 1 egg

- 1/2 cup sugar

- 1/2 cup canola oil

- 1/4 teaspoon salt

- 350 to 400 grams flour

Ingredients for topping:

- 1 egg yolk

- 1 tablespoon milk

- 1/2 tablespoon sugar

- Saffron

- sesame seeds

All ingredients must be at room temperature for the best results.

Pour half of the warm water in a small bowl and add dry yeast and 1 teaspoon of sugar. In this step temperature of water is so important it should be exactly around 40 degree C. If it is too cold the yeast does not gonna rise and if it is too hot the yeast will die. So make sure the water is correct temperature.

After 3 to 4 minutes the the yeast bubbles up to the surface. this means the yeast is working.

In a separate bowl mix warm milk, sugar, egg and salt. Mix well until sugar is dissolved.

Add half of the oil and mix.

Add active yeast to the mixture and slowly add flour and mix constantly.

Add enough flour until the dough starts to form. Now transfer the dough to a floured surface and start to work the dough. Always try to work with palm of your hands. work the dough for good 10 to 15 minutes.

Meanwhile if you see the dough gets too sticky, add the remaining oil  little by little.

After 15 minutes you should have a very soft and light and non sticky dough.

Rest the dough in a warm place for 2 hours until double in size.

Transfer the rested dough to a clean floured surface and form shapes with the dough.

To make the stuffed Shirmal just roll the dough and form an oval. Spread pitted dates down the middle section. Cut 1" crosswise strips down the length of the outside sections, making sure you have the same number of strips on both sides.

Flip the top piece over onto the filling.
Beginning with the left, lift the top dough strip and gently bring it across the filling diagonally.
Repeat on the other side with the top dough strip, so that the two strips crisscross each other.
Continue down the entire braid, alternating sides.

 

 To make a woven bread divide the dough into six equal parts and make six strands. Weave them as a basket. Twist two ends together and join them.

After forming the dough in desired shapes. let the dough rest in the baking sheet fro 20 minutes (do not rest the dough more than 30 minutes in this stage as it cracks through baking process.)

Now brush the top of bread with egg yolk, milk sugar and saffron mixture. Sprinkle with sesame seeds and bake on the 350 degree F preheat oven for 20 minutes until golden.