This was another new one for me; I had never made a steamed bread before. And, although it was not pretty, it was incredibly tasty. Along with the overnight steamed bread, I made some huevos haminados (Sephardic slow-roasted eggs). They are the silver packets you see in the bread.
The egg whites turn a beautiful brown color and go perfectly with the brad for a very satisfying Shabbat morning breakfast.
Note: I made a half recipe and it worked out just fine, but I have included the full recipe here.
Kubana – Yemenite Pull-Apart Sabbath Bread
from Maggie Glezer’s “A Blessing of Bread”
1 1/2 Tbsp yeast
~7 1/2 cups bread flour
2 3/4 cups warm water
2 tablespoons sugar
1 Tbsp + 1 tsp salt
2 Tbsp vegetabe oil
1/2 cup unsalted margarine (or butter), melted
In the bowl of a stand mixer, stir together the yeast and 3 cups of the flour with the paddle attachment on low speed. Then beat in the warm water until smooth. Let the slurry stand for 10 – 20 minutes, or until it begins to ferment and puff up a little.
With the paddle on low speed, beat the sugar, salt, and oil into the slurry until smooth. Add the remaining 4 1/2 cups of flour all at once and mix on low speed until the mixture just comes together. Switch to the dough hook and mix on medium speed for about 5 minutes, or until the mixture is well mixed and fairly smooth. It will remain sticky and very soft, but should clean the bowl. If the dough is not sticky enough add a few tablespoons of water, if it is too sticky add a few tablespoons of flour.
The dough should feel very soft and sticky.
Place the dough in a large bowl and cover with plastic wrap (or a reusable bowl cover). Let the dough ferment until it at least doubles in bulk, about 1 hour, depending upon the temperature in your kitchen.
While the dough is fermenting, melt and cool the margarine (or butter).
In a 6 quart ovenproof covered pot or dutch oven. Divide the dough into equal pieces: for dainty, 2-ounce rolls, divide it into 30 pieces, for hearty 5-ounce rolls, divide it into 12 pieces. One at a time roll each piece into a smooth ball, then coat it in the melted margarine (or butter) and place it in the pot, layering the pieces as your go. The pot should be no more than 1/3 full.
If you want to add the eggs, wash and coat the eggs lightly with vegetable oil. Wrap lightly with aluminum foil and add to the pot with the dough.
You can cover the dough with plastic wrap and refrigerate until ready to bake (up to 24 hours)
Preheat the oven to 225F. Seal the pot with aluminum foil and then the lid. Bake for 12 hours or overnight.
To serve, flip out of the pot and serve hot with a peeled egg. Enjoy!
Makes 12 – 15 servings.