Shabbat Breakfast Bread (kubaneh)

Total Time: 7 hrs Preparation Time: 4 hrs Cook Time: 3 hrs

Ingredients

• Servings: 8
• 1 envelope active dry yeast
• 1/3 cup lukewarm water
• 6 tablespoons sugar, plus
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 5 tablespoons margarine or 5 tablespoons butter, cut into pieces
• 3/4 cup boiling water
• 3 cups all-purpose flour
• 1/2 cup very soft margarine or 1/2 cup butter, for spreading on dough

Recipe

• 1 sprinkle yeast over lukewarm water and add 1 teaspoon sugar.
• 2 leave for 10 minutes until yeast is foamy.
• 3 in a mixing bowl, combine remaining sugar, salt, 5 tablespoons margarine, and boiling water.
• 4 stir until sugar and margarine is completely dissolved.
• 5 stir in yeast mixture.
• 6 add flour and mix with a wooden spoon until dough becomes difficult to stir.
• 7 knead in remaining flour.
• 8 knead dough vigorously on a lightly floured work surface, adding flour by tablespoons if necessary, until dough is very smooth but still soft, about 10 minutes.
• 9 put dough in a clean, oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until nearly doubled in volume.
• 10 punch down dough, knead it briefly in bowl, cover, and let rise again in a warm place for about 1 hour; or refrigerate for 3 to 4 hours.
• 11 generously rub a deep 2-quart baking dish with margarine or butter.
• 12 divide dough into 8 pieces.
• 13 with a lightly oiled rolling pin, roll out one piece on a lightly oiled surface to a rectangle about 1/8 inch thick.
• 14 spread with about 2 teaspoons of butter or margarine.
• 15 roll up like a jelly roll.
• 16 flatten resulting roll by tapping it with your knuckles and spread it with about 1 teaspoon butter, then roll up a spiral and place it in baking dish so that spiral design faces up.
• 17 continue with remaining pieces of dough, placing them one next to the other and touching each other in dish.
• 18 if any margarine or butter remains, put it in small pieces on top.
• 19 cover with greased paper or foil placed on surface of dough and with a tight lid.
• 20 preheat oven to 225 degrees.
• 21 bake 3 hours or until golden brown.
• 22 turn out onto a plate, then reverse onto another plate and put back into baking dish, so it is now upside down.
• 23 cover and bake another hour; or reduce oven temperature to 200 degrees and bake overnight.
• 24 (bread can be baked ahead and reheated in its covered baking dish for about 45 minutes in a 225 degree oven.) serve warm.