Basics
Kubaneh, Shabbat Bread (Israel)
- Preparation time
- 1 h
- Servings
- 6 servings
Ingredients
- Flour — to buy500 g
- Baker's yeast — to buy7 g
- Sugar — to buy2 c. à s.
- Salt — to buy1 c. à c.
- Water — to buy250 ml tiède
- Butter — to buy100 g fondu
- Tomato — to buy2, râpées, pour servir
- Garlic — to buy1 gousse, pour servir
- Red chili — to buy1, pour servir
- Egg — to buy4, pour servir
Preparation
Mix the flour, yeast, sugar and salt in a large bowl, then gradually add the warm water while kneading until you get a soft dough that pulls away from the sides (about 10 minutes of hand kneading).
Cover and let the dough rise for 1 hour at room temperature, until doubled in size.
Punch down the dough, divide it into balls, brush each one generously with melted butter, and stack them in a buttered pan (a bundt pan or Dutch oven works well).
Cover tightly with aluminum foil and let rest in the fridge overnight (at least 8 hours): this slow rise is what develops kubaneh''s characteristic softness and caramelized flavor.
The next day, take the pan out 30 minutes before baking so it comes back to room temperature.
Bake covered in an oven preheated to 120°C/250°F for 8-10 hours (traditionally overnight before Shabbat): the bread should turn soft, golden and lightly caramelized at the bottom.
Unmold, pull apart by hand, and serve warm with grated fresh tomato, hard-boiled eggs and a spicy skhug sauce.