Page 112 - TOH_Edition16

LOEWY FAMILY – NEWTON, MA
“I love preparing it. There is something very calming about spreading out the buttery dough and rolling it.” PATRICIA LOEWY
INGREDIENTS
KUBANEH
4 cups all-purpose flour, plus extra for dusting
2 1⁄4 tsp. active dry yeast 1⁄4 tsp. salt
1/3 cup granulated sugar 1 small egg
1 1/3 cup cold water
1⁄2 cup unsalted butter
1 Mix flour and yeast, then add salt and sugar.
2 Mix in egg and the water, making sure there is no flour left unmixed. Dough will be very sticky.
3 Knead the dough for 3 minutes, then place in bowl, cover with plastic wrap and let rest 10 minutes.
4 Uncover the dough and knead it
for 1 minute to let some of the air out. Recover and let rest 10 minutes. Repeat process 3 times. Then leave dough to rise for about 1 hour, or tripled in size.
5 Melt butter in pan or in the microwave oven. Make sure it is not too hot.
6 Divide dough into 6 equal parts. Butter your hands and the surface
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and spread each of the parts into a super thin sheet, roughly 12x16 inches. Keep buttering if needed.
7 Roll each sheet into a tight, long tube. Spiral the tubes into a snail coil and place in the springform pan. (I place 5 in the outer circle and the sixth in the middle.)
8 Let proof for 30 minutes or until tripled in size. Meanwhile, heat oven to 400°F.
9 Bake for 20-25 minutes, turning the pan around halfway to baking to ensure a nice even color on each loaf. Allow loaves to cool 10 minutes before eating.
Serves 6