Eid Special Sheermal Bread Recipe

Description:

Eid Special Sheermal Bread is a visually stunning bread. The golden-brown crust, speckled with glistening pistachios and almonds, is richly colored from the saffron. The crescent shape of each bread adds an elegant touch. The interior of the bread is soft and airy with a delicate sweetness and subtle hint of cardamom. The slight curve of each bread gives it a unique and appealing appearance, different from typical round or square breads. The contrast of the golden-brown crust against the light-colored nuts creates a delicious and festive visual appeal, perfect for the Eid celebration.

Ingredients:

• - 2 cups all-purpose flour
• - 1/2 cup milk, lukewarm
• - 1/4 cup sugar
• - 2 tablespoons ghee (clarified butter), melted
• - 1 teaspoon saffron strands, soaked in 2 tablespoons warm milk for 15 minutes
• - 1 teaspoon active dry yeast
• - 1/4 teaspoon baking powder
• - 1/4 teaspoon cardamom powder
• - Pinch of salt
• - 1/4 cup chopped pistachios, for garnish
• - 1/4 cup chopped almonds, for garnish

Instructions:

1. 1. In a large bowl, combine lukewarm milk, sugar, and yeast. Let stand for 5-7 minutes until foamy. This activates the yeast, ensuring the bread rises properly.
2. 2. Add melted ghee, saffron milk (including the saffron strands), cardamom powder, and salt to the yeast mixture. Stir well to combine.
3. 3. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a soft, slightly sticky dough forms. Avoid adding too much flour at once, as it can make the bread tough.
4. 4. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. The dough should be pliable but not overly sticky. If it's too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
5. 5. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for at least 1-1.5 hours, or until doubled in size. This crucial step allows the yeast to produce carbon dioxide, making the bread light and fluffy.
6. 6. Preheat oven to 375°F (190°C). Lightly grease a baking sheet.
7. 7. Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions. Roll each portion into a long oval shape, about 8-10 inches long and 3-4 inches wide. Slightly curve each oval into a crescent shape.
8. 8. Arrange the shaped bread on the prepared baking sheet, leaving some space between each piece. Brush the top of each bread with a little melted ghee and sprinkle with chopped pistachios and almonds. Bake for 20-25 minutes, or until golden brown and cooked through. Check for doneness by inserting a toothpick into the center; it should come out clean.