Shabbat Breakfast Bread Kubaneh Recipes

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SHABBAT BREAKFAST BREAD (KUBANEH)



Shabbat Breakfast Bread (Kubaneh) image

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

1 envelope active dry yeast
1/3 cup lukewarm water
6 tablespoons sugar, plus
1 teaspoon sugar
1 1/2 teaspoons salt
5 tablespoons margarine or 5 tablespoons butter, cut into pieces
3/4 cup boiling water
3 cups all-purpose flour
1/2 cup very soft margarine or 1/2 cup butter, for spreading on dough

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.

KUBANEH (YEMENI PULL-APART ROLLS)



Kubaneh (Yemeni Pull-Apart Rolls) image

The Jewish-Yemeni bread kubaneh was traditionally cooked in the residual heat of the hearth on Friday night, low and slow, ready to be eaten on Shabbat morning. At his restaurant, Nur, the chef Meir Adoni adapted a recipe that requires less than 30 minutes. You'll need a stand mixer to aggressively knead the basic yeasted dough, but afterward the fun of this bread is shaping it by hand, one bun at a time. With generously buttered hands, spread each piece of dough into a big, sheer sheet, then roll it up like a log and swirl it into a bun. Don't worry about a few rips and creases here and there in the dough as you spread it. Keep laminating, creating fine layers of fat as you roll and swirl, and those will give the baked kubaneh additional volume, texture and a rich, buttery flavor that make it one of the world's great breads.

Provided by Tejal Rao

Categories     breads

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons (30 grams) soft butter, plus 1/2 pound (226 grams) soft butter for greasing pan and shaping buns
1 cup (225 grams) water, room temperature
3 tablespoons (45 grams) fresh yeast, or 1 tablespoon (15 grams) instant yeast
3 1/3 cups (450 grams) all-purpose flour
1/2 cup (90 grams) sugar
1 tablespoon (15 grams) kosher salt
2 eggs
2 tablespoons nigella seeds (optional)
1 ripe tomato, coarsely grated
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt

Steps:

  • Prepare a 9-inch springform cake pan by buttering it and placing it on a sheet tray. In a stand mixer fitted with the hook attachment, mix water, yeast, flour, sugar, salt and 1 egg (reserve the other egg for egg wash) on low speed. Once they're combined, turn up to medium-high, and knead for 10 minutes. With the machine running, add the 2 tablespoons of butter a bit at a time, waiting until it's fully incorporated before adding more. Continue to knead until the dough balls together and becomes very elastic, or 5 more minutes. Remove the hook, cover the bowl loosely with plastic wrap and rest for 20 minutes.
  • Use lightly floured hands to turn dough out onto a lightly floured cutting board. Cut in half, and again, and again, until you have 16 even-size pieces. Cover with plastic wrap, and set aside. Spread 2 tablespoons of soft butter across your work surface, and place a piece of dough in the center. Cover the palms of your hands with another tablespoon of soft butter, and without lifting the dough off the counter, use your fingers and palms to flatten and smear the dough out, until it is smooth and thin and sheer in places, or approximately 12 inches in diameter. The exact shape doesn't matter much, and neither do some small rips here and there in the dough. Sprinkle some nigella seeds over the dough, then roll the dough into a long, skinny log: starting from the end farthest away from you, push the dough toward you with 8 fingertips until it gathers up into a thick enough piece to begin rolling it, then roll it all the way toward you. Wind the log up into a snail shape, and place it in the center of the prepared pan.
  • Repeat the process for the remaining 15 pieces, buttering your work surface and hands each time as needed, and continue arranging the finished buns loosely around the first. Cover the pan with a towel or plastic wrap, and allow to rise in a warm spot for 1 hour, or until the buns have almost doubled in size.
  • Preheat the oven to 350. Whisk remaining egg with a tablespoon of water, then gently brush the egg on top of the buns. Bake for 30 minutes, or until the top is golden brown and the buns at the center are as puffed asthe buns on the edges. In the meantime, grate the tomato, then season it with olive oil and salt. Allow the kubaneh to cool for a few minutes, then serve with the tomato on the side.

Nutrition Facts : @context http, Calories 435, UnsaturatedFat 5 grams, Carbohydrate 76 grams, Fat 9 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 16 grams, TransFat 0 grams

KUBANEH



Kubaneh image

Make and share this Kubaneh recipe from Food.com.

Provided by Coasty

Categories     Yeast Breads

Time 11h30m

Yield 8 serving(s)

Number Of Ingredients 9

7 g active dry yeast
1/3 cup water, lukewarm
3 tablespoons sugar
3 tablespoons honey
1 1/2 teaspoons salt
180 g butter, cut in pieces
3/4 cup water, very hot
3 cups all-purpose flour
8 eggs, in their shells (optional)

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, honey, salt, half the butter and hot water. Stir until sugar and margarine are completely dissolved.
  • Stir in yeast mixture. Add flour and mix with a wooden spoon until dough becomes difficult to stir. Knead in remaining flour with your hands.
  • 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.
  • Let remaining butter stand at room temperature until very soft.
  • Generously grease a deep 2-liter (8 x 8 x 2) baking dish.
  • Preheat oven to 110 C .
  • Divide dough in 8 pieces. With a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 3 mm thick. Spread with about 2 teaspoons of soft butter. Roll up like a jelly roll. Flatten resulting roll by tapping it with your knuckles. Spread it with about 1 teaspoon butter. Then roll it up into 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 butter remains, put it in small pieces on top.
  • Wash the eggs and add to baking dish. Cover dough with greased paper or foil placed on surface of dough, then with a tight lid.
  • Bake 3 hours or until golden brown. Remove eggs. Turn bread out onto a plate, then onto another plate and back into baking dish, so it is now upside down. Return eggs to baking dish. Cover dough as before.
  • Reduce oven temperature to 80 to 85 (200 F) and bake overnight. Serve warm.

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