Kubaneh Bread Recipe

 

AuthorSteve Nubie
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Kubaneh bread is a popular Hanukkah bread with Yemenite Jews. Most now reside in Israel although a few hundred still reside it Yemen. This is usually prepared for a Sabbath breakfast or lunch and is baked at a very low temperature in a covered pan or Dutch oven to steam it more than bake it.

It’s usually served in the morning and is both tender and it’s wonderfully sweet, and is a finger food that is meant to be pulled apart by hand. This is one of the things that make it a kid’s favorite.

INGREDIENTS:
 1 cup water (110° F./45° C)
 1 1/2 teaspoons salt
 1/4 cup extra virgin olive oil
 3 cups bread flour
 2¼ teaspoons active dry yeast or bread machine yeast
 1/3 cup fig jam or other jam or jelly
For the baking process:
 1/2 cup (1 stick) butter, cut in 8 pieces at room temperature
 3 tablespoons sugar
 2 tablespoons of cinnamon
DIRECTIONS:
1

Add all of the ingredients to the bread pan except for ingredients of the baking process.

2

When the dough is finished, cut into 8 equal sized pieces and roll into a rope of dough about 8 inched long. With a floured rolling pin roll out the dough until flat and about 2 inched wide and 8 inches long.

3

Spread the softened butter on the dough with one piece of butter for each rolled out dough section and sprinkle with the cinnamon and the sugar. Let these strips of flattened dough rise for 45 minutes and then gently rollup into rounds.

4

Butter a baking dish or Dutch oven and place the dough rounds into the dish or pan. Cover tightly with oiled aluminum foil or top with a lid. Set aside and preheat oven to 225° F./110° C.

5

Bake the bread covered for 3 hours. Remove and serve or remove and let cool and then cover with plastic wrap until ready to eat.

Ingredients

INGREDIENTS:
 1 cup water (110° F./45° C)
 1 1/2 teaspoons salt
 1/4 cup extra virgin olive oil
 3 cups bread flour
 2¼ teaspoons active dry yeast or bread machine yeast
 1/3 cup fig jam or other jam or jelly
For the baking process:
 1/2 cup (1 stick) butter, cut in 8 pieces at room temperature
 3 tablespoons sugar
 2 tablespoons of cinnamon

Directions

DIRECTIONS:
1

Add all of the ingredients to the bread pan except for ingredients of the baking process.

2

When the dough is finished, cut into 8 equal sized pieces and roll into a rope of dough about 8 inched long. With a floured rolling pin roll out the dough until flat and about 2 inched wide and 8 inches long.

3

Spread the softened butter on the dough with one piece of butter for each rolled out dough section and sprinkle with the cinnamon and the sugar. Let these strips of flattened dough rise for 45 minutes and then gently rollup into rounds.

4

Butter a baking dish or Dutch oven and place the dough rounds into the dish or pan. Cover tightly with oiled aluminum foil or top with a lid. Set aside and preheat oven to 225° F./110° C.

5

Bake the bread covered for 3 hours. Remove and serve or remove and let cool and then cover with plastic wrap until ready to eat.

Kubaneh Bread Recipe

Steve Nubie

Steve Nubie has been writing professionally for 38 years. He is a Chef and has traveled across Asia and Europe studying language, culture and cuisine. He instructs culinary classes in the Culinary School at the College of DuPage in Glen Ellyn, Illinois and has written extensively on cuisine, cooking, diet and nutrition. He is a published author of 10 books including a cookbook and continues to write on subjects related to culinary trends.

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