KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER BREAD RECIPES |
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YEMENITE KUBBANAH:
INGREDIENTS: |
- 1 tablespoon dry yeast
- 1½ cups lukewarm water
- 1 tablespoon sugar
- 4 cups flour
- 2 tablespoons salt
- ½ cup vegetable oil
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DIRECTIONS: |
- Proof the yeast in the water with
the sugar. Pour the yeast mixture into the flour mixed with the
salt. Knead well. cover with a towel and let rise about 3 hours.
- Pour oil into a heavy Dutch
oven pot over very low heat. Put the dough into the pan (not Pyrex).
Stretch, pat down, and cook, covered, for 1½ hours, turning the
kubbanah after about 1 hour, or when the top is done enough to
turn. Serve hot dipped in soup or hot sauce
You can cook it slowly overnight
on the top of the stove. |
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KOSHER DELIGHT MAGAZINE
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