Kubana: Traditional Yemenite Bread
Kubana is a traditional Yemenite Jewish bread, beloved for its rich, buttery flavor and soft, pillowy texture. This delicious bread is baked slowly to achieve perfectly layered rolls, enjoyed best with fresh vegetables and eggs.
Ingredients
🌾 550 grams All-Purpose Flour
💧 365 grams Water
🍬 60 grams Sugar
🧂 3 teaspoons 18 grams Salt
🛢️ 1 tablespoon Oil for greasing
🍞 25 grams Fresh Yeast or 7 grams Dry Yeast
🧈 1 stick 113 grams Butter, melted
Instructions
1- Prepare the Dough:
- In the Ankarsrum Original Assistent Mixer, combine flour, sugar, fresh yeast, or dry yeast, and water.
- Mix until combined, then add salt and continue kneading for about 5 minutes to form a soft, supple, slightly sticky dough.
2- First Proofing:
- Grease a large glass bowl with oil and your hands.
- Transfer the dough, shape it into a ball, and cover with a tea towel or plastic wrap. Allow the dough to proof for about 30 minutes or until doubled in size.
3- Divide and Shape Dough Balls:
- Lightly oil your work surface, then transfer and lightly oil the dough.
- Using a dough scraper, divide into 5 pieces approximately 200 grams each. Shape each piece into a ball by tucking edges under, then cover and relax for 15 minutes.
4- Prepare for Baking:
- Preheat the oven to 375°F 190°C.
- Melt butter, thoroughly grease the Jachnun pot, and its lid using a pastry brush.
5- Shape and Second Proofing in Pot:
- Stretch each dough ball into a 12-inch round on a lightly oiled surface, spread generously with melted butter.
- Trifold the dough and butter each fold, then roll tightly into a "cinnamon roll" shape. Arrange rolls snugly in the greased pot, pour any remaining butter, cover, and proof for 20-30 minutes.
6- Bake:
- Position the covered pot on a baking sheet or foil to catch drippings.
- Bake for 25 minutes at 375°F 190°C, then reduce to 325°F 160°C and bake for 1 hour.
7- Serve:
- Carefully remove from the oven and pot, serve traditionally with fresh tomatoes, hard-boiled eggs, and a spicy dip.
Prep Time: 20-30 minutes active
Proofing/Baking Time: 2 hours 15 to 2 hours 25 minutes passive
Total Time: 2 hours 35 minutes to 2 hours 55 minutes
Servings: Yields 5 spiraled rolls
Equipment: Ankarsrum Original Assistent Mixer, Ozeri Digital Scale, Glass Bowl, Tea Towel, Dough Scraper, Jachnun Pot, Wooden Pastry Brush, Baking Sheet, Oven, Potholder, White Serving Plate
Cooking Tips
- Activate dry yeast with water and sugar if not using fresh.
- Handle sticky dough with oiled hands and surfaces.
- Thoroughly grease the pot for easy bread removal.
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