Saveh Sweet Saffron Bread

Name: Saveh Sweet Saffron Bread (Nan-e shirmal)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 4 loaves
Cuisine: Iranian
Ingredients: 3 egg yolks; 2 teaspoons ground cardamom; 1 teaspoon salt; 1 teaspoon baking soda; 5½–6 cups (660–720 g) unbleached (all-purpose) flour; ⅓ cup (80 ml) oil or melted butter; ⅓ cup (80 ml) oil or melted butter; 2 cups (400 g) sugar or 1 cup (240 g) grape molasses, or 1 (340 g) cup honey; 2 cups (400 g) sugar or 1 cup (240 g) grape molasses, or 1 (340 g) cup honey; 2 cups (400 g) sugar or 1 cup (240 g) grape molasses, or 1 (340 g) cup honey; 2 cups (480 ml) warm milk; 1 package or 1 tablespoon active dry yeast; 2 tablespoons sesame, poppy, or nigella seeds; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 2 tablespoons sesame, poppy, or nigella seeds; 2 tablespoons sesame, poppy, or nigella seeds

Nan-e shirmal

Preparation info

Makes
4
loaves

Difficulty
Medium
Ready in
45 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 package or 1 tablespoon active dry yeast
2 cups (480

Asia
Iran
Southeast Asia
Bread
Vegetarian

Method

In a large mixing bowl, dissolve the yeast in the warm milk and allow to rest for 10 minutes undisturbed. Add the sugar and 3 tablespoons oil, and stir with a wooden spoon until creamy.
Sift together the flour, baking soda, salt, and cardamom into a bowl. Gradually add it, one cup at a time, to the yeast mixture, stirring constantly until 5½ cups/660g flour hav