This unique Yemenite bread, which is baked all night in a tightly covered dish, is prepared for Sabbath breakfast or brunch. It defies all the usual rules for bread baking--it bakes at a very low temperature rather than at high heat, and it is baked covered, so it steams, rather than uncovered. And it is absolutely delicious. When I prepared this for a cooking class on Jewish breads in California, the students were wild about it. Before baking, you can put a few eggs (in their shells) in the baking dish; they come out brown and are a good accompaniment for the bread. In some families, this bread is served with sugar for sprinkling; in others, it is accompanied by Yemenite Tomato Salsa and Hot Pepper-Garlic Chutney.
Provided by byZula
Categories Breads
Time 7h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
- Leave for 10 minutes until yeast is foamy.
- In a mixing bowl, combine remaining sugar, salt, 5 tablespoons margarine, and boiling water.
- Stir until sugar and margarine is completely dissolved.
- Stir in yeast mixture.
- Add flour and mix with a wooden spoon until dough becomes difficult to stir.
- Knead in remaining flour.
- Knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
- Put dough in a clean, oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until nearly doubled in volume.
- Punch down dough, knead it briefly in bowl, cover, and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
- Generously rub a deep 2-quart baking dish with margarine or butter.
- Divide dough into 8 pieces.
- With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 1/8 inch thick.
- Spread with about 2 teaspoons of butter or margarine.
- Roll up like a jelly roll.
- Flatten resulting roll by tapping it with your knuckles and spread it with about 1 teaspoon butter, then roll up a spiral and place it in baking dish so that spiral design faces up.
- Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish.
- If any margarine or butter remains, put it in small pieces on top.
- Cover with greased paper or foil placed on surface of dough and with a tight lid.
- Preheat oven to 225 degrees.
- Bake 3 hours or until golden brown.
- Turn out onto a plate, then reverse onto another plate and put back into baking dish, so it is now upside down.
- Cover and bake another hour; or reduce oven temperature to 200 degrees and bake overnight.
- (Bread can be baked ahead and reheated in its covered baking dish for about 45 minutes in a 225 degree oven.) Serve warm.
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Jessica Naveed
[email protected]Thank you for sharing this recipe! I can't wait to try it.
Faisal Rheeman
[email protected]I'm definitely going to be making this bread again. It's a new family favorite.
Bhatti Rajput
[email protected]This bread is perfect for a special occasion. It's so beautiful and delicious.
Eben Affel
[email protected]I'm not a baker, but this recipe was easy enough for me to follow. The bread turned out great!
Ashim khadka
[email protected]This recipe is a little time-consuming, but it's so worth it. The bread is absolutely delicious.
Jaynath Yadav
[email protected]I've been looking for a good kubaneh recipe for a long time and I'm so glad I finally found this one. It's perfect!
DURJOY SORKAR DURJOY
[email protected]This bread is definitely worth the effort. It's so delicious and unique.
69 Zeeshan
[email protected]I had some trouble finding mahleb, but I was able to substitute it with a mixture of cinnamon and nutmeg.
Nirvail Singh
[email protected]The bread didn't rise as much as I expected it to, but it still tasted good.
Lucky Boss
[email protected]The bread was a little too sweet for my taste, but I still enjoyed it. I think I'll try reducing the amount of sugar next time.
Richie's Savage
[email protected]This recipe is a keeper! I've already made it twice and it's always been a success.
Caney _Uchi
[email protected]I'm not a huge fan of cardamom, but I actually really enjoyed it in this bread. It added a really nice flavor.
Jannie Lavida
[email protected]This bread was a hit with my family and friends. Everyone loved it!
Gunita Lice
[email protected]I had never made kubaneh before, but this recipe made it so easy. I'm definitely going to be making it again.
Joseph Anode
[email protected]The flavors of this bread were amazing! The cardamom and mahleb really came through.
Stefanoss Vogklhss
[email protected]This recipe was easy to follow and the bread turned out perfectly. I was so impressed with how light and fluffy it was.
Ranjha Saab
[email protected]Kubaneh is a delicious and unique bread that is perfect for Shabbat breakfast. I especially enjoyed the combination of sweet and savory flavors in the bread itself as well as all the different toppings that can be added to enhance the dish.