Overnight Bread Bake: Kubaneh

Kubaneh is a traditional Yemeni Jewish bread that has become beloved in Israeli cuisine. This rich, buttery pull-apart bread is often served on Shabbat morning. Baked slowly overnight, it has a soft, brioche-like texture with a golden, slightly crisp exterior. Kubaneh is typically eaten with grated tomatoes, eggs, or labneh, making it a perfect addition to a leisurely meal.

Kubaneh’s preparation and long baking time give it a distinct flavor and texture that make it worth the wait. Here’s a recipe to bring this unique bread to your table:

Kubaneh Recipe

Ingredients:

• 4 cups all-purpose flour
• 2 1/4 tsp active dry yeast (1 packet)
• 2 tbsp sugar
• 1 tsp salt
• 1/4 cup neutral oil (such as vegetable or sunflower oil)
• 1/2 cup unsalted butter (room temperature, cut into small cubes)
• 1 cup warm water
• 1 egg (for egg wash)
• Optional: sesame seeds or nigella seeds for topping

Instructions:

1. Activate the yeast: In a small bowl, combine the yeast with 1/4 cup of warm water and a teaspoon of sugar. Let it sit for about 5-10 minutes until frothy.
2. Mix the dough: In a large mixing bowl, combine the flour, remaining sugar, and salt. Add the activated yeast mixture, oil, and remaining water. Mix until a soft dough forms.
3. Knead: Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but avoid adding too much.
4. First rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise for about 1.5-2 hours, or until it doubles in size.
5. Shape the dough: Once the dough has risen, punch it down and divide it into 8-10 equal pieces. Flatten each piece slightly, place a small cube of butter in the center, and fold the dough around the butter, rolling it into a ball. Repeat with all pieces.
6. Arrange and second rise: Grease a round, oven-safe pot (like a Dutch oven or springform pan) with butter or oil. Arrange the dough balls close together in the pot. Cover with a damp cloth and let rise again for about 30-45 minutes, until they’ve puffed up slightly.
7. Egg wash and toppings: Preheat the oven to 350°F (180°C). Brush the top of the dough with beaten egg for a shiny crust. Optionally, sprinkle sesame seeds or nigella seeds for added flavor.
8. Bake: Cover the pot with a lid or foil and bake for 30 minutes. After 30 minutes, remove the lid/foil and continue baking for another 15-20 minutes, until the top is golden brown and the bread sounds hollow when tapped.
9. Serve: Let the kubaneh cool slightly before pulling apart. Serve with traditional accompaniments like grated tomatoes, boiled eggs, or dips like labneh or tahini.

Tips:

• Traditionally, kubaneh is baked overnight at a very low temperature (around 225°F/110°C) for about 10-12 hours, giving it its signature soft, buttery layers. You can also try this slow-baking method if you want a more authentic result.

Kubaneh is a perfect addition to any Shabbat meal or special breakfast, offering a blend of comfort and cultural heritage. Its buttery layers and soft texture make it irresistible to pull apart and enjoy with various toppings! —Noa Nichol