Recipe - Kubaneh

1 Envelope active dry yeast
3 cup Lukewarm water
One half cup Sugar
4 cup Allpurpose flour
One fourth teaspoon Salt
One half teaspoon Ground ginger

Dissolve the yeast in 1 cup of the water, along with 1 teaspoon of the
sugar. Lightly cover with a cloth and leave in a warm place until the yeast
foams, about 20 minutes.

Sift the flour into a large bowl and add the salt, ginger, and remaining
sugar. Pour the yeast mixture into the flour, then beat in the rest of the
water. Stir the mixture until it forms a soft dough. Turn out onto a
floured board and knead well until the dough is elastic, about 10 minutes.
Cover lightly and let rise until doubled in bulk, about 2 hours.

Shape the dough into a thick rope. Grease a deep 10 inch tube pan and fill
it with the dough. Cover lightly and let rise until doubled in bulk, about
45 minutes.

Preheat oven to 350 degrees F. Grease a sheet of aluminum foil and cover
the tube pan with it. Bake bread for 1 One half hours, or lower heat to 250
degrees F and bake overnight as you would a cholent. Pierce the foil with a
fork to release steam, then remove carefully so as not to burn yourself.
Turn the bread out onto a wire rack to cool.

Ms. Levy states that Kubaneh is a Sabbath sweet bread eaten by Yemenites.
This semi steamed, soft bread is good eaten with melted margarine and
jelly, jam or preserves.

Jewish Cooking From Around the World by Josephine Levy Bacon, p. 160
Barron's Educational Series, Inc., Woodbury, NY (1986) ISBN: 0812057147

Recipe by: Jewish Cooking From Around the World

Posted to JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Nov 01,
1998, converted by MM_Buster v2.0l.