Imagine the enticing aroma of warm saffron wafting through your kitchen, transporting you to the bustling streets of Iran with every breath. As I prepared this authentic Sheermal, I couldn’t help but marvel at how such a simple loaf could encapsulate vast cultural richness while being beautifully lactose-free. Creating this sweet, aromatic bread in a bread maker not only simplifies the process but also invites anyone—whether an experienced chef or a curious home cook—to indulge in international flavors with ease. Perfectly soft and slightly sweet, Sheermal pairs wonderfully with a steaming cup of tea or savory dishes like succulent lamb. If you’re ready to break free from mundane meals, this delightful bread is your ticket to a world of taste, tradition, and warmth. Let’s dive into the joy of baking Sheermal!
Sheermal: Why is this bread special?
Delightful, aromatic taste: The infusion of saffron creates a rich flavor that elevates the humble loaf.
Lactose-free option: Enjoy all the taste without dairy, perfect for anyone avoiding lactose.
Simple preparation: Using a bread maker, you can whip up this masterpiece with minimal effort—ideal for busy schedules.
Cultural experience: Each bite connects you to Iranian culinary traditions, making it more than just a meal.
Versatile pairing: Whether served with tea or as a side to savory dishes, this bread complements a variety of flavors.
Dive into making your own Sheermal today and embrace the joy of homemade anything!
Sheermal Ingredients
Discover what makes Sheermal so special!
For the Dough
• 500 g of flour – Provides structure and body to the bread; all-purpose flour works best for this recipe.
• 250 g of lactose-free milk – Hydrates the flour, ensuring softness; regular milk is a good substitute for non-lactose diets.
• 50 g of melted lactose-free butter – Adds richness; coconut oil can be used as a dairy-free alternative.
• 1 egg – Acts as a binding agent, enriching the dough; for vegans, a flax egg is a wonderful substitute.
• 100 g of sugar – Provides sweetness and assists in browning; adjust to taste or replace with honey for a different flavor.
• 10 g of salt – Enhances flavor while controlling the yeast activity.
• 5 g of fresh yeast – A leavening agent that helps the dough rise; instant yeast works if fresh isn’t available.
• 1 packet of saffron strands – Infuses the bread with rich flavor and beautiful color; turmeric can be used for a similar hue, though taste will differ.
For Decoration
• 1 egg yolk – Gives a glossy finish to the bread when brushed on before baking.
• 10 g of melted lactose-free butter – Enhances the glossy effect when used with the egg yolk.
Gather these ingredients, and you’re on your way to enjoying a delicious, aromatic Sheermal!
How to Make Sheermal
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Infuse Milk: Warm the lactose-free milk gently, then steep the saffron strands in it overnight. This allows the saffron’s vibrant color and aroma to fully develop, getting your Sheermal started on the right foot.
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Prepare Dough: The next day, slightly heat the infused milk, dissolve the fresh yeast in it, and mix it with the beaten egg in your bread maker. This step kicks off the magical process of dough rising.
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Mix Dry Ingredients: Gradually combine the sugar, flour, and salt into the mixture in your bread maker. This ensures even distribution of flavors and ingredients, essential for a perfect loaf.
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Knead: Set your bread maker to knead for 10 minutes. Then, add the melted butter and knead for an additional 10 minutes. This kneading process develops gluten, giving your Sheermal that wonderful soft texture.
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First Rise: Allow the dough to rise in the bread maker until it doubles in size—this should take about 1.5 hours. Look for the dough to become soft and pillowy during this time!
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Shape Rolls: Once risen, divide the dough into two pieces and shape them into rounds. Let them rest for another hour. Resting helps relax the gluten for easy rolling later on.
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Form Discs: On a floured surface, roll each piece into a disc about 25 cm in diameter and 1.5-2 cm thick. Try to keep them even for consistent baking!
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Prepare for Baking: Transfer the discs to baking paper, then brush them with the egg yolk and melted butter mixture. Use a fork to create decorative patterns, adding an artisan touch to your beautiful bread.
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Bake: Preheat your oven to 220°C (428°F). Bake the Sheermal for 15-20 minutes until it’s beautifully golden brown. Your kitchen will smell divine by now!
Optional: Serve warm with a drizzle of honey for an extra touch of sweetness.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Sheermal
Room Temperature: Keep Sheermal in an airtight container for up to 2 days to maintain its delicate texture and flavor.
Fridge: If you need to store it longer, refrigerate it wrapped in plastic wrap for up to 5 days. Just remember, this may affect the softness.
Freezer: For longer storage, wrap Sheermal tightly in plastic wrap followed by aluminum foil and freeze for up to 3 months. Simply thaw before serving.
Reheating: To enjoy your Sheermal warm, reheat in the oven at 180°C (350°F) for about 10 minutes, or microwave briefly for a few seconds until warm.
What to Serve with Sheermal?
Sheermal is a beautiful aromatic bread that deserves some delightful companions to complete your meal experience.
- Aromatic Tea: A cup of warm, spiced tea complements the sweetness and saffron quality, enhancing the bread’s flavors beautifully. Sip and savor!
- Savory Yogurt Dip: A tangy yogurt sauce with herbs creates a refreshing contrast, perfect for dipping or spreading on warm slices of Sheermal.
- Spiced Lamb Stew: The rich, savory notes of lamb stew provide a perfect backdrop, as the Sheermal soaks up its delicious juices, making each bite irresistible.
- Honey Drizzle: Elevate your Sheermal experience with a drizzle of honey, creating a sumptuous sweet contrast that will have your taste buds dancing.
- Fruit Chutney: A tangy fruit chutney adds a burst of flavor, balancing the bread’s sweetness while bringing freshness to every bite.
- Mixed Nuts: A bowl of roasted mixed nuts brings crunch and earthiness, enhancing the overall texture profile and making your meal feel complete.
- Dates and Figs: These naturally sweet options provide a beautiful sweetness, enhancing the saffron’s flavor while creating a delightful combination with each bite.
- Rose Water Lemonade: Refreshing and fragrant, this drink adds a lively touch to your meal, perfectly matching the aromatic nature of Sheermal.
Tips for the Best Sheermal
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Fresh Ingredients: Use fresh yeast for the best rising; stale yeast can lead to a dense loaf that doesn’t rise properly.
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Temperature Matters: Avoid overheating the milk when adding the butter, as it can denature the fats, affecting the texture of your Sheermal.
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Dough Rising: If your dough isn’t rising as expected, place it in a warm area. For instance, a turned-off oven with the light on creates a cozy spot for rising.
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Baking Technique: Ensure you preheat the oven thoroughly. If not hot enough, your Sheermal may not develop the lovely golden crust while baking.
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Serve Fresh: Sheermal is best enjoyed fresh from the oven. While it can be stored, the delightful softness tends to diminish quickly.
Sheermal Variations & Substitutions
Feel free to explore these delightful twists and substitutions for your Sheermal to make it your own!
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Nuts & Fruit: Add chopped walnuts or dried cranberries for a beautiful texture contrast. These additions bring a delightful burst of flavor in every bite.
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Herbal Infusion: Incorporate a teaspoon of ground cardamom to deepen the aroma and warmth, creating a unique taste that perfectly complements the saffron.
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Citrus Zing: Grate some orange zest into the dough for a refreshing, zesty twist. This brightens the flavor, adding a lively kick to your Sheermal.
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Sugar Alternatives: Instead of sugar, use honey or agave syrup for natural sweetness. Adjust the quantity according to your taste, ensuring it remains delightfully sweet without the extra granules.
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Coconut Oil Swap: Opt for coconut oil instead of butter for a tropical flair and a dairy-free alternative. It lends a slight coconut flavor that makes this bread unique.
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Turmeric Substitute: If saffron isn’t available, use turmeric for a vibrant color instead. While the flavor differs, it still yields a lovely hue in your bread.
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Spicy Kick: For those who enjoy heat, add a pinch of cayenne pepper to your dough. Just a hint will create an unexpected yet captivating warmth.
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Flax Egg Replacement: For a vegan version, achieve the binding power with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). It works beautifully, ensuring your Sheermal remains soft and hearty.
Make Ahead Options
These Sheermal are perfect for busy home cooks looking to save time without sacrificing flavor! You can infuse the lactose-free milk with saffron up to 24 hours in advance, storing it in the refrigerator overnight to ensure optimal color and aroma. Additionally, after shaping the dough into discs, you can wrap them tightly and refrigerate for up to 3 days. When ready to bake, simply let the discs come to room temperature (about 30 minutes), brush with the egg yolk mixture, and bake as directed. This approach not only simplifies your baking day but ensures that your Sheermal are just as delicious and aromatic when served!
Aromatic Sheermal: A Soft, Lactose-Free Iranian Bread Recipe FAQs
What should I look for when selecting saffron strands for this recipe?
Absolutely! When choosing saffron, look for vibrant red strands that are dry and brittle. Avoid any saffron that appears faded or has brown spots. High-quality saffron will impart a rich flavor and a beautiful golden hue to your Sheermal.
How should I store leftover Sheermal?
Keep your Sheermal in an airtight container at room temperature for up to 2 days for optimal freshness. If you need it to last longer, refrigerate it wrapped in plastic wrap for up to 5 days. Just be mindful that refrigeration can affect its lovely softness.
Can I freeze Sheermal, and how?
Yes, you can freeze Sheermal! Wrap it tightly in plastic wrap, then in aluminum foil to protect it from freezer burn. It can be stored this way for up to 3 months. To enjoy, simply thaw it in the refrigerator overnight, and reheat in the oven at 180°C (350°F) for about 10 minutes for that fresh-out-of-the-oven warmth.
What if my dough doesn’t rise properly?
If your dough is slow to rise, check that your yeast is fresh; stale yeast can lead to poor rising. If you’re confident in your yeast, try placing the covered dough in a warm area, like a turned-off oven with the light on—this gentle heat can help it rise efficiently.
Is this recipe safe for those with dairy allergies or lactose intolerance?
Absolutely! This Sheermal recipe is crafted to be lactose-free by using lactose-free milk and butter. For those with dairy allergies, you can easily substitute the lactose-free butter with coconut oil for a delicious dairy-free version.
What if I can’t find saffron?
If saffron is unavailable, turmeric powder is a feasible substitute for color, but keep in mind that it won’t replicate the flavor profile of saffron. I recommend using about 1/4 teaspoon of turmeric to achieve a similar visual effect without overwhelming the taste of your Sheermal.
Aromatic Sheermal: Easy Iranian Bread Made in a Bread Maker
Ingredients
Equipment
Method
- Infuse the lactose-free milk gently, then steep the saffron strands in it overnight.
- Slightly heat the infused milk, dissolve the fresh yeast, and mix with the beaten egg in your bread maker.
- Gradually combine sugar, flour, and salt into the mixture in your bread maker.
- Set your bread maker to knead for 10 minutes, then add melted butter and knead for another 10 minutes.
- Allow the dough to rise in the bread maker until it doubles in size, about 1.5 hours.
- Once risen, divide the dough into two pieces and shape them into rounds. Let them rest for an hour.
- Roll each piece into a disc about 25 cm in diameter and 1.5-2 cm thick.
- Transfer discs to baking paper, brush them with the egg yolk and melted butter mixture, and create decorative patterns.
- Preheat your oven to 220°C (428°F) and bake the Sheermal for 15-20 minutes until golden brown.