8
5cogswellcontinue to knead, 2 to 3 minutes, check-
ing after 2 minutes to test dough before
kneading an additional 1 minute. Lightly
grease a large bowl with^1 / 2 tablespoon
butter; place dough in greased bowl.
Cover with plastic wrap, and let rise at
warm room temperature (about 75°F),
free from drafts, until doubled in size, 1
hour to 1 hour and 30 minutes.- Using your hands, spread 3 table-
spoons butter in a thin, even layer on a
clean work surface into a 2-foot square.
Place proofed dough in center of butter
square. Grease hands with^1 / 2 tablespoon
butter to avoid tearing dough. Pat proofed
dough into a flat disk. Working from cen-
ter of dough disk, gently spread and push
dough outward using circular motions
with buttered hands to form a thin, even
2-foot square. (Dough should form a thin
sheet on top of the 2-foot-square butter
layer.) Using your hands, spread 3 table-
spoons butter into a thin, even layer on
top of the dough square. - Preheat oven to 250°F. Grease the
inside of a 24- to 26-centimeter jachnun
pan or a 10- to 11-inch 5-quart lidded
ovensafe saucepan or stockpot with
remaining^1 / 2 tablespoon butter; set aside.
Roll up buttered dough square into a tight
2-foot-long log; coil log to form a tight spi-
ral, with even rings. (Make sure the coil has
2 full rings, with outer end piece directly
across from center end piece.) Carefully
transfer dough spiral, seam side down, to
prepared pot. Cover with lid, and let rise
at warm room temperature (about 75°F)
until almost doubled in size, about 1 hour.
Before baking, ensure lid is fully sealed. If
using stockpot, wrap entire pot and lid in
aluminum foil to ensure pot is airtight. - Bake in preheated oven until bread
is deep golden brown with the aroma of
molasses, about 8 hours (avoid opening
oven or lid while baking). Uncover and
transfer pot to a wire rack, and let bread
cool in pan 30 minutes. Remove bread
from pot, and let cool completely on wire
rack, about 1 hour and 30 minutes.
MAKE AHEAD Kubaneh may be made up
to 2 days ahead. Let cool completely, and
wrap tightly in plastic wrap.
NOTE For the best results, bake the bread
in a sealed thin aluminum tin (jachnun
pan) or a thin metal pot so it heats evenly
while baking. Avoid using a thick metal
pan (such as an enameled cast-iron Dutch
oven) or covered casserole dish. Purchase
a jachnun pan from amazon.com or
superkacher.com.
bowl. Squeeze out any remaining excess liq-
uid from ricotta; spoon ricotta into bowl of
a stand mixer fitted with the paddle attach-
ment. Beat on medium-high speed just until
creamy and smooth, about 15 seconds.- Preheat broiler to high. Using a serrated
knife, cut cooled kubaneh into quarters.
Trim off crust, if desired. Cut bread into
1-inch-thick slices. Lightly butter bread
slices on both sides, and place on a baking
sheet. Broil on middle rack in preheated
oven until toasted, 1 minute to 1 minute and
30 seconds per side. Spread^1 / 4 cup brown
sugar ricotta on each slice of toast, and top
with mixed berries.
MAKE AHEAD Ricotta may be covered and
chilled up to 3 days.
KUBANEH
ACTIVE 45 MIN; TOTAL 3 HR 40 MIN, PLUS
8 HR BAKING; SERVES 12Baked overnight, this traditional Yemenite
Sabbath bread transforms in the oven. White
bread dough, coiled in a round, caramelizes
during a long, low bake and stays moist
thanks to a special thin metal baking tin with
a tight-fitting lid referred to as a jachnun or
kubaneh pan. The result is a complexly
sweet bread with a light brown interior and
tender, golden brown crust. A stockpot or
large saucepan may be used in place of a
jachnun pan; see Note for more information.21 /^2 cups warm water (110°F to 115°F)
1 Tbsp. plus^1 / 4 tsp. active dry yeast
3 /^4 cup plus 3 Tbsp. granulated sugar,
divided
71 /^2 cups all-purpose flour (about 1 lb.
157 / 8 oz.), plus more for work surface
21 /^2 Tbsp. Diamond Crystal kosher salt
71 / 2 Tbsp. unsalted butter, softened,
divided- Whisk together 2^1 / 2 cups warm water,
yeast, and 1 tablespoon sugar in a medium
bowl or large measuring cup until dissolved.
Let stand until foamy, about 15 minutes.
Meanwhile, whisk together flour, salt, and
remaining^3 / 4 cup plus 2 tablespoons sugar in
a large bowl. Pour yeast mixture into a very
large bowl. Add flour mixture, and stir with a
wooden spoon until a shaggy dough forms,
about 1 minute. - Transfer dough to a very lightly floured
work surface (use just enough flour to keep
dough from sticking to your fingers and
work surface), and knead until smooth,
about 10 minutes. Pinch off a small piece
of dough, and, using your fingers, gently
stretch until dough piece is almost trans-
lucent without tearing. If dough tears,
7 cups best-quality whole milk
21 / 4 cups heavy cream
3 / 4 packed cup plus 2 Tbsp. light brown
sugar
21 / 2 Tbsp. vanilla extract
1 tsp. Diamond Crystal kosher salt
2 Tbsp. fresh lemon juice
Kubaneh (recipe follows)
Unsalted butter, for buttering bread
3 cups mixed fresh berries- Combine milk, cream, brown sugar,
vanilla extract, and salt in a large pot.
Slowly bring to a gentle simmer over
medium-low, stirring occasionally to dis-
solve sugar. Stir in lemon juice, and gently
simmer, undisturbed, until mixture is cur-
dled and whey is clear, about 10 minutes.
Remove from heat; let stand 10 minutes. - Meanwhile, line a large colander with 2
layers of cheesecloth. Place colander over
a bowl so that it rests a few inches above
bottom of bowl. Carefully pour mixture
into prepared colander. Chill, uncovered,
at least 8 hours or up to 12 hours. - When ready to serve toast, remove
colander from bowl, and discard whey in
KUBANEH TOAST WITH BROWN SUGAR
RICOTTA AND BERRIES
ACTIVE 15 MIN; TOTAL 25 MIN, PLUS 8 HR CHILLING;
SERVES 12The molasses in brown sugar is naturally acidic and
works to turn milk and cream into ricotta while also
leaving behind a sweet caramel flavor. Set up the
ricotta and start baking the bread the night before you
plan to serve the toast; both will be ready as if by
magic in the morning. If desired, 3 cups store-bought
fresh ricotta may be lightly sweetened to taste with
brown sugar.PH
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