Shabbat Breakfast Bread Kubaneh
Experience the rich, slow-baked magic of Shabbat Breakfast Bread Kubaneh, a traditional Yemenite Jewish bread that transforms simple ingredients into a masterpiece. This buttery, pull-apart bread is prepared with all-purpose flour, eggs, and a touch of sweetness from sugar, then baked low and slow overnight for maximum flavor and tenderness. Its soft, golden layers are irresistibly fragrant, making it the perfect centerpiece for a lazy weekend breakfast or brunch. Serve it warm, straight from the pot, with a spread of butter, jam, or sour cream, and savor the comforting tradition of Shabbat mornings. Whether shared with loved ones or enjoyed solo, this Kubaneh recipe brings time-honored tradition to your table with every bite.
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Ingredients
- 500 g All-purpose flour
- 60 g Granulated sugar
- 10 g Salt
- 10 g Instant yeast
- 2 Eggs
- 200 ml Warm water
- 100 g Unsalted butter (softened)
- 1 tbsp Olive oil (for greasing)
Directions
Step 1
In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Mix well to ensure all dry ingredients are evenly distributed.
Step 2
In a separate bowl, whisk together the eggs and warm water. Pour the wet mixture into the dry ingredients, stirring until a shaggy dough forms.
Step 3
Turn the dough out onto a clean, floured surface. Knead for about 8-10 minutes, until the dough becomes smooth and elastic.
Step 4
Gradually incorporate the softened butter into the dough, kneading well after each addition. Continue kneading until all the butter is fully absorbed and the dough is supple.
Step 5
Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1.5-2 hours, or until it doubles in size.
Step 6
After the first rise, punch down the dough and divide it into 8 equal portions. Roll each piece into a smooth ball.
Step 7
Grease a tall, oven-safe pot (such as a Dutch oven) generously with butter or oil. Arrange the dough balls in a circular pattern inside the pot, leaving a little space between each for expansion.
Step 8
Cover the pot tightly with its lid or aluminum foil. Allow the dough to rise again for 1-2 hours, or until the balls have puffed up to fill the pot.
Step 9
Preheat your oven to 220°F (105°C). Place the covered pot in the oven and bake for approximately 8-10 hours (usually overnight), until the bread is golden brown, fragrant, and cooked through. Check once or twice during the slow bake to ensure the bread isn’t becoming too dry—if needed, lightly mist the inside of the pot with water.
Step 10
Once done, remove the pot from the oven and let the Kubaneh cool slightly before serving. Enjoy it warm, pulled apart by hand, with your favorite toppings like butter, jam, or sour cream.
Nutrition Facts
| Serving size | (996.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3055.6 |
| Total Fat 109.4g | 0% |
| Saturated Fat 57.1g | 0% |
| Cholesterol 590.3mg | 0% |
| Sodium 4100.3mg | 0% |
| Total Carbohydrate 446.6g | 0% |
| Dietary Fiber 16.5g | 0% |
| Total Sugars 61.5g | |
| Protein 69.3g | 0% |
| Vitamin D 131.3IU | 0% |
| Calcium 149.4mg | 0% |
| Iron 25.6mg | 0% |
| Potassium 808.0mg | 0% |
Source of Calories