Shabbat Breakfast Bread (Kubaneh)

Recipe by byZula
READY IN: 7hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement