Shabbat Breakfast Bread Kubaneh Recipe

How to Make Shabbat Breakfast Bread Kubaneh

1. Sprinkle 2 ¼ teaspoons (1 packet) active dry yeast over 1 cup lukewarm water. Add 1 teaspoon granulated sugar and let stand for 10 minutes until foamy.
2. In a large mixing bowl, combine ½ cup granulated sugar, 1 ½ teaspoons salt, 5 tablespoons (2.5 ounces) margarine, and 1 cup boiling water. Stir until sugar and margarine are completely dissolved.
3. Stir in the yeast mixture.
4. Gradually add 4 cups all-purpose flour, mixing with a wooden spoon until the dough becomes too stiff to stir.
5. Turn the dough out onto a lightly floured surface and knead in the remaining flour (about 2-3 cups), adding a tablespoon at a time, until the dough is smooth and elastic (about 10 minutes).
6. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until almost doubled in size.
7. Punch down the dough, briefly knead it in the bowl, cover, and let rise again for another hour, or refrigerate for 3-4 hours.
8. Generously grease a deep 2-quart baking dish with margarine or butter.
9. Divide the dough into 8 equal pieces.
10. On a lightly floured surface, roll out each piece into a ⅛-inch thick rectangle using a lightly oiled rolling pin.
11. Spread each rectangle with about 2 teaspoons of softened butter or margarine.
12. Roll up each rectangle tightly like a jelly roll.
13. Gently flatten each roll with your knuckles, spread with about 1 teaspoon of butter, and roll it into a spiral. Place the spirals in the prepared baking dish, spiral-side up, arranging them tightly together.
14. If any butter or margarine remains, dot it on top of the dough.
15. Optionally, place 3-4 eggs in their shells in the baking dish among the dough spirals.
16. Cover the baking dish tightly with greased aluminum foil or parchment paper, then with the lid.
17. Preheat oven to 225°F (107°C).
18. Bake for 3 hours, or until the Kubaneh is lightly golden brown.
19. Carefully remove the Kubaneh from the oven. Invert it onto a plate, then flip it back into the baking dish upside down.
20. Cover and bake for another hour, or reduce oven temperature to 200°F (93°C) and bake overnight.
21. Serve warm with sugar, Yemenite tomato salsa, or hot pepper-garlic chutney.