SAEDNEWS: Gingerbread is one of the most popular and traditional breads of Tabriz, commonly sold in bakeries. Known for its soft texture and delightful flavor, this bread is especially enjoyed during Ramadan but is also cherished year-round.
Homemade gingerbread has an even better aroma and taste, making it a wonderful choice for breakfast, especially when served with butter and jam. Additionally, thanks to the ginger used in its preparation, this bread is beneficial for strengthening the immune system. While it is mildly sweet, you can adjust the sugar to your preference. In Iran, cities like Birjand, Zanjan, Gorgan, and Tabriz are renowned for their gingerbread.
Flour: 5 to 6 cups
Eggs: 2
Lukewarm milk: 1/2 cup
Yogurt: 1/2 cup
Ginger powder: 2 to 3 tablespoons
Salt: 1/4 teaspoon
Improver (optional): 1/2 teaspoon
Butter: 50 grams
Vegetable oil: 25 grams
Instant yeast: 2 tablespoons
Sugar: 2 tablespoons
Lukewarm water (for yeast activation): 1/2 cup
Egg yolk and sesame seeds: For brushing and topping
In a bowl, mix the yeast, lukewarm water, and sugar. Let it sit for 10 minutes until it becomes frothy and doubles in size. If the yeast does not foam, it has not activated, and the bread may turn out dry and flat.
In a separate bowl, beat the eggs with a fork until smooth. Add salt, the improver (if using), and ginger powder. Stir until well combined. Gradually add the vegetable oil, melted butter, yogurt, and lukewarm milk, mixing after each addition. Finally, incorporate the activated yeast.
Sift the flour and gradually add it to the wet ingredients, mixing continuously until the dough comes together in the center of the bowl. The amount of flour may vary depending on the size of the eggs or the moisture content of the dough. The dough should be slightly sticky but manageable.
Transfer the dough to a floured surface and knead for about 10 minutes. This process helps eliminate stickiness and develops the gluten for a soft texture. Shape the dough into a ball, place it in a greased bowl, and cover it. Let it rise in a warm environment for 2 hours until it doubles in size.
After 2 hours, punch down the dough to release the air. Divide it into portions weighing 70 to 100 grams each. Roll out each portion on a floured surface, and use a cutter or knife to create patterns on the surface. Cover the dough pieces and let them rest for another 20 minutes.
After the second rise, brush the tops of the dough with egg yolk mixed with a little saffron for added flavor and a golden color. Sprinkle sesame seeds generously on top.
Preheat your oven to 180°C (356°F). Place the bread on the upper rack and bake for 15 to 20 minutes. For a golden finish, briefly turn on the broiler (grill) at the end of baking.
For Electric Ovens: Set the temperature to 160°C (320°F).
Optimal Water Temperature: The water for activating the yeast should feel warm but not hot—warm enough to touch without burning.
Rising Environment: Place the dough in a warm spot to ensure it rises properly.
Adjust Sweetness: If you prefer sweeter bread, add a little extra sugar to the dough.
This traditional Tabriz-style gingerbread is soft, flavorful, and perfect for any occasion. Serve it warm with butter, jam, or honey for a delightful treat that everyone will love.
