Twice-Cooked Semi-Sweet Bread

Name: Twice-Cooked Semi-Sweet Bread (Nan-e Sokhari)
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Makes 10 slices
Cuisine: Iranian
Ingredients: ½ cup/120 ml oil; 1 teaspoon vanilla extract; 1 teaspoon fine sea salt; 4 eggs; 1 envelope or 2¼ teaspoons/7 g active dry yeast; ½ cup/120 ml warm water (100°F/38°C); ½ cup/100 g sugar; 5 cups/600 g bread or unbleached all-purpose flour; 1 egg yolk; ¼ cup/60 ml heavy cream; 1 tablespoon fresh lime juice; 1 tablespoon powdered sugar

Nan-e Sokhari

Preparation info

Makes
10 slices

Difficulty
Medium
Ready in
1 hr 35

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This twice-cooked bread was one of our childhood favorites for dunking in our afternoon tea. C. J. Wills, a British doctor working in Tehran and Shiraz in the 1860s mentions a similar very dry twice-fired bread that was specially made for travelers.

Ingredients

Dough

1 envelope or 2¼ teaspoons/7 g active dry yeast
½

Asia
Iran
Tehran
Shiraz
Snack
Bread
Vegetarian

Method

For the dough: In the bowl of an electric mixer, dissolve the yeast in the warm water. Add the sugar and allow to rest for 10 minutes undisturbed.
Add the eggs, vanilla, oil, heavy cream, and lime juice, and mix until creamy.
Sift together the flour and salt, and gradually add it, one cup at a time, to the egg and cream mixture. Knead for 5 min