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Forkin
BreakfastSide Dish

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
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ベジタリアン

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。

Overnight Kubaneh Bread

下ごしらえ

材料

計量単位

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. 1

    In a large mixing bowl, combine the flour, yeast, sugar, and salt. Mix well.

    約2 分

  2. 2

    Gradually add the warm water to the dry ingredients, mixing until a shaggy dough forms.

    約2 分

  3. 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. 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. 5

    Punch down the risen dough and divide it into 6-8 equal pieces.

    約2 分

  6. 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. 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. 8

    Repeat this process for the remaining dough pieces.

    約10 分

  9. 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. 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. 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. 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

保存方法

Store leftover kubaneh tightly wrapped in plastic or foil at room temperature.

温め直し

Reheat gently in a warm oven or microwave until soft.

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