Overnight Kubaneh Bread
This traditional Yemenite Jewish bread is baked slowly overnight, resulting in a wonderfully soft and rich pull-apart loaf. Perfect for a leisurely breakfast, it pairs beautifully with savory accompaniments.
Forkinによるオリジナルレシピ
- 合計時間
- 10 時間 20 分
- 人数
- 6
- 難易度
- 普通
- 1人分
- 436 kcal
アレルゲン情報: グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。
下ごしらえ
材料
表示用に換算していますが、レシピの分量は同じです。
- 500 gall-purpose flour
- 7 ginstant yeast
- 1 大さじgranulated sugar
- 1.5 小さじsalt
- 300 mlwarm water
- 100 gunsalted butter, melted, plus extra for greasing
調理器具
baking pan · rolling pin · plastic wrap · large mixing bowl · measuring cups and spoons
作り方
手順
- 1
In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.
約2 分
- 2
Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.
約2 分
- 3
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth and elastic.
約10 分
調理のヒント: The dough should be slightly sticky but manageable.
- 4
Lightly grease a clean bowl with butter, place the dough in it, and turn to coat. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for 1-2 hours, or until doubled in size.
約2 時間
調理のヒント: A slightly warm oven (turned off) can be a good spot for rising.
- 5
Punch down the risen dough and divide it into 6-8 equal pieces.
約2 分
- 6
On a lightly buttered surface, take one piece of dough and flatten it into a thin rectangle using your hands or a rolling pin. Brush generously with melted butter.
約5 分
調理のヒント: Aim for a very thin rectangle, almost transparent in places.
- 7
Starting from one short end, tightly roll up the dough into a log. Then coil the log into a spiral shape, tucking the end underneath.
約5 分
- 8
Repeat this process for the remaining dough pieces.
約10 分
- 9
Generously grease a 20-22 cm round baking pan (preferably with a lid) with butter. Arrange the coiled dough pieces snugly in the pan.
約2 分
調理のヒント: A cast iron pot or an oven-safe pot with a tight-fitting lid works best.
- 10
Cover the pan tightly with its lid or aluminum foil. Place in a cold oven and set the temperature to 100°C (210°F).
調理のヒント: The low, slow heat is crucial for the traditional Kubaneh texture.
- 11
Bake for 8-10 hours, or overnight, until the kubaneh is deeply golden brown and cooked through.
約8 時間
調理のヒント: You can start it before bed and wake up to freshly baked bread.
- 12
Carefully remove from the oven and let it cool slightly in the pan before serving. It's traditionally served warm.
約5 分
1人分
栄養情報
- カロリー
- 436.3kcal
- たんぱく質
- 8.9g
- 炭水化物
- 66.3g
- 脂質
- 14.4g
- 食物繊維
- 2.6g
- 糖類
- 2.8g
レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。
おいしく保存
Store leftover kubaneh tightly wrapped in plastic or foil at room temperature.
Reheat gently in a warm oven or microwave until soft.