1/1 Photo of Shabbat Breakfast Bread (Kubaneh)
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.
My Private Note
Units: US | Metric
- 1Sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
- 2Leave for 10 minutes until yeast is foamy.
- 3In a mixing bowl, combine remaining sugar, salt, 5 tablespoons margarine, and boiling water.
- 4Stir until sugar and margarine is completely dissolved.
- 5Stir in yeast mixture.
- 6Add flour and mix with a wooden spoon until dough becomes difficult to stir.
- 7Knead in remaining flour.
- 8Knead 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.
- 9Put 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.
- 10Punch 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.
- 11Generously rub a deep 2-quart baking dish with margarine or butter.
- 12Divide dough into 8 pieces.
- 13With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 1/8 inch thick.
- 14Spread with about 2 teaspoons of butter or margarine.
- 15Roll up like a jelly roll.
- 16Flatten 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.
- 17Continue with remaining pieces of dough, placing them one next to the other and touching each other in dish.
- 18If any margarine or butter remains, put it in small pieces on top.
- 19Cover with greased paper or foil placed on surface of dough and with a tight lid.
- 20Preheat oven to 225 degrees.
- 21Bake 3 hours or until golden brown.
- 22Turn out onto a plate, then reverse onto another plate and put back into baking dish, so it is now upside down.
- 23Cover and bake another hour; or reduce oven temperature to 200 degrees and bake overnight.
- 24(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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Nutritional Facts for Shabbat Breakfast Bread (Kubaneh)
Serving Size: 1 (113 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 376.5
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 3.2 g
- Cholesterol 0.0 mg
- Sodium 654.1 mg
- Total Carbohydrate 46.2 g
- Dietary Fiber 1.4 g
- Sugars 10.0 g
- Protein 5.3 g