Shabbat Breakfast Bread Kubaneh Recipe

How to make it

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• 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.