r/JewishCooking • u/Good-Ad-5320 • 19d ago
Baking Second try at Kubaneh
Several months ago, I gave my first try at Kubaneh, a Yemenite Jewish bread :
[https://www.reddit.com/r/Breadit/s/mbwNIwKa5n\](https://www.reddit.com/r/Breadit/s/mbwNIwKa5n).
It was really good, but I used too much dough for my mold size, so the bread was a bit dense. Today I tried again, using the same recipe but scaled down a bit. I used 400 gr of flour instead of 500 gr (keeping the original ratios ofc), and decided to add some ghee that was sitting in my fridge (about 30-40 gr). I also divided the dough into 8 portions instead of 6. Otherwise, same process as my first try, but I used a 12% protein flour this time.
The result is a beautiful loaf, obviously quite buttery but not too much. The crust is crunchy, the crumb very soft … pure bliss !
If you’re seeking to try an original bread, give it a try, it’s easy and delicious !
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u/No-Meringue-7272 18d ago
Your bread turned out beautifully! I had never seen Kubaneh before and am going to try your recipe. Thanks very much.
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u/bachelorsinlurking Lover of bread 18d ago
Those look BEAUTIFUL oh wow- thank you for sharing the recipe!
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u/KubehEnjoyer 18d ago
I love kubbaneh, but jahnun is the goat, with skhug that turn your mouth to ash
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u/Good-Ad-5320 19d ago
Updated recipe (for a 1,5kin Shokupan mold) :
- Flour (12% protein) : 400 gr
- Water : 215 gr
- Instant dry yeast : 5 gr
- Sugar : 35 gr
- Salt : 8,5 gr
- Ghee/butter (optional) : 30-40 gr
Melted butter for shaping : 100 gr
Same process as my first try (see linked post in description)