Happy summer to those of you in northern hemisphere! My fellow Persian bloggers and I are celebrating this year’s start of summer by hosting a “picnic”! We are all spread out across a world, so unfortunately we can not celebrate summer together, but this has not stopped us by not making this celebration virtual! 😀 Each of us is sharing a Persian recipe that we could take on a picnic in nice warm summer weather to share with each other!
CHALOOS ROAD TO NORTHERN IRAN IN SUMMER (Photo by @masoud_jaberi via Insatgram, Click here for more beautiful pictures)
Picnic in Northern Iran! Aromatic tea served with a bag of cubed sugar
Northern Iranian women dancing in their traditional costumes (Photo by @Inja.guilan)
I have made a traditional “Shirmaal Bread”, which is a milk-based bread (“shir” means milk in Farsi :D). It is softened with oil in the dough and ginger and saffron add such a delicate yet beautiful taste and aroma to it. It was my first time making this bread, and I’m happy with how it has turned out! 🙂
Hope you like this bread too. Compared to other breads I have shared with you before, this one is the least messy 😀 Meaning, you can knead the dough in the mixing bowl and because of the slightly higher oil content, the hand kneading is sufficient to yield a nice smooth dough. So, you can easily make this too, even if you are a beginner in baking breads!
Also, don’t forget to check out other wonderful recipes from my friends!
3 1/4 cups plain flour (more for dusting)
1 teaspoon instant active dry yeast
3 tablespoons caster sugar
2 egg yolks
1 teaspoon ginger
1 teaspoon salt
1/4 teaspoon saffron (brewed, method here)
1/2 cup oil (canola or light olive oil)
1/2 cup milk (heated, but not boiling)
1- Combine yeast and 1 tablespoon of caster sugar in a jar. Then add 1/2 cup of warm water and stir until mixed well. Then let sit for 5 minutes.
2- In a large bowl, beat 1 egg yolk with 2 tablespoons of caster sugar, until pale in colour and sugar has dissolved a bit.
3- Add warm milk to the mixture and continue whisking. Then, add salt, ginger powder, and oil. Stir well (e.g. with a wooden spoon) to combine.
4- Add the yeast mixture to the bowl, then stir to combine the ingredients.
5- Add the flour one cup at a time, mixing each time until the flour is incorporated in the mixture.
6-After the last addition, you’ll have a rough dough. Knead this dough by hand for 7 minutes, until smooth.
7- Then, cover the bowl with a lid or plastic wrap and allow to rise for about an hour.
8a- Preheat oven to 175º C. Put baking paper on a large baking tray and sprinkle flour on it. Then divide the dough into three equal portions. Shape each portion into an oval shape.
8b- Mix the brewed saffron with the remaining egg yolk. Then, brush the breads with it and sprinkle some sesame seeds on top.
9- Bake shirmals for 30 minutes (I used a fan-assisted mode on my oven), until golden brown on top!
~~~~Enjoy with honey or cheese !!!