Shabbat Breakfast Bread (Kubaneh) Recipe

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Shabbat Breakfast Bread (Kubaneh)
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  • 1 envelope active dry yeast
  • 1/3 cup lukewarm water
  • 6 tbsp sugar , plus
  • 1 tsp sugar
  • 1 1/2 tsp salt
  • 5 tbsp margarine or 5 tbsp butter , cut into pieces
  • 3/4 cup boiling water
  • 1/2 cup very soft margarine or 1/2 cup butter , for spreading on dough


  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 363.46 Kcal (1522 kJ)
Calories from fat 172.99 Kcal
% Daily Value*
Total Fat 19.22g 30%
Sodium 438.46mg 18%
Potassium 63.12mg 1%
Total Carbs 42.54g 14%
Sugars 6.19g 25%
Dietary Fiber 1.65g 7%
Protein 5.05g 10%
Vitamin A 0.2mg 8%
Iron 0.5mg 3%
Calcium 10.5mg 1%
Amount Per 100 g
Calories 361.68 Kcal (1514 kJ)
Calories from fat 172.14 Kcal
% Daily Value*
Total Fat 19.13g 30%
Sodium 436.3mg 18%
Potassium 62.81mg 1%
Total Carbs 42.33g 14%
Sugars 6.16g 25%
Dietary Fiber 1.64g 7%
Protein 5.02g 10%
Vitamin A 0.2mg 8%
Iron 0.5mg 3%
Calcium 10.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.5
  • 10

Good Points

  • saturated fat free,
  • cholesterol free

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