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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imcoool minecraft
[email protected]This is the best kubaneh recipe I've ever tried! The bread is so soft and fluffy, and the flavor is incredible. I highly recommend this recipe!
Alvin Timothy
[email protected]This kubaneh recipe is a great way to use up leftover challah. The bread is delicious and it's a fun way to change things up.
Just Sam
[email protected]I was really excited to try this kubaneh recipe, but it was a bit of a disappointment. The bread was dry and crumbly, and the flavor was bland. I'm not sure what I did wrong.
donna franco
[email protected]This kubaneh recipe is a great way to impress your guests. The bread is beautiful and delicious, and it's sure to be a conversation starter.
Nomanesi Victress
[email protected]I've made this kubaneh recipe several times and it's always a hit! The bread is so soft and fluffy, and the flavor is amazing. I love to serve it with honey and yogurt.
Aurora King
[email protected]This kubaneh recipe was a bit too sweet for my taste. I think I would reduce the amount of sugar next time.
Kanakaore Ngametua
[email protected]I made this kubaneh for my family and they loved it! It was a delicious and filling breakfast. I will definitely be making this again.
Rhonda Boggs
[email protected]This kubaneh recipe was easy to follow and the bread turned out great! I loved the crispy crust and the soft, fluffy interior. I will definitely be making this again.
Camryn Harris
[email protected]I'm not a huge fan of kubaneh, but this recipe was pretty good. The bread was soft and fluffy, and the flavor was subtle. I would definitely make it again.
asik Sikder
[email protected]This kubaneh recipe is a great way to use up leftover challah. The bread is delicious and it's a fun way to change things up.
Bilal Billo
[email protected]I made this kubaneh for a brunch party and it was a big hit! Everyone loved the unique flavor and texture. I will definitely be making this again.
Jim Olson
[email protected]This kubaneh recipe was a disappointment. The bread was dry and crumbly, and the flavor was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Jaiden Carney
[email protected]I've tried a few different kubaneh recipes, but this one is by far the best. The bread is so soft and fluffy, and the flavor is incredible. I highly recommend this recipe!
Tem Strength
[email protected]I made this kubaneh for my family and they loved it! It was a hit at our Shabbat dinner. The bread was delicious and everyone enjoyed it.
Leo Peralta
[email protected]This kubaneh recipe is a bit time-consuming, but it's definitely worth the effort. The bread is absolutely amazing! It's soft, fluffy, and has a wonderful flavor. I will definitely be making this again.
Rasmia omri
[email protected]I've never had kubaneh before, but this recipe made me a fan! The bread was so easy to make and it tasted incredible. I loved the combination of flavors and textures. It was perfect for a Shabbat breakfast.
Rimu Ali
[email protected]Wow! This kubaneh recipe is a keeper! The bread turned out perfectly golden brown and had a soft, fluffy texture. The flavor was out of this world, with a subtle sweetness and a hint of cardamom. I served it with honey and yogurt, and it was absolute