Recipe by Cook's Hideout

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Yemeni Kubaneh is a gorgeous pull apart bread.. The top of the bread is crispy with a soft, squishy insides. It is great to serve as is or with some jam.

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Ingredients

• 3 cups all purpose flour
• 1 cup whole wheat flour
• 2 tsp instant yeast
• ¼ cup sugar
• 2 tsp salt
• 1 stick (8tbsp) and more for the pans and brushing on top unsalted butter
• 1 cups Room temperature Water

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Method

1. Combine the flours, instant yeast, sugar, salt and water in a large mixing bowl or the bowl of a stand mixer. Mix until the ingredients come together, then increase the speed of the mixer and continue to knead until the dough cleans the bottom and sides of the bowl, about 3 minutes.
2. Lightly flour a work surface and transfer the dough onto the surface. Use your palms to stretch a corner of the dough away from you in one movement, then fold the front portion over and on top of itself. Give the dough a quarter turn and repeat. Do this about 10 times until the dough is a nice smooth round.
3. Cover the dough and let rise for 30~40 minutes until it is puffed up.
4. Divide the dough into 8 equal sized pieces and shape them into rolls. Lightly grease a plate with butter and place the dough rolls on the plate, cover with plastic wrap and set aside for another 30 minutes.
5. Generously butter a 9" springform pan.
6. Butter the work surface and place a dough ball on it. Smear 1tbsp of butter on top of it, gently press and roll it out into a thin 12~13" square. Butter helps in rolling the dough thin without tearing -- few tears are completely OK.
7. Fold the left side of the square over the center, then the right side of the dough over the left to form a simple three fold. Starting at the bottom of the strip closest to you, roll the dough into a tight cylinder. Slice the cylinder in half crosswise and place the halves, cut side up, in the springform pan starting from the center.
8. Form the swirls with the remaining 7 dough balls. Wrap the bottom of the springform pan with foil to protect from any butter leakage.
9. Cover the pan and let rise for 40 minutes or until a finger gently pressed into the dough leaves a depression that quickly fills in by three-quarters.
10. Preheat the oven to 350°F. Melt 1tbsp butter and brush over the top of swirls. Bake for 15 minutes, then reduce the temperature to 350°F and bake until the top is deeply golden, about 30~40 minutes. Remove the pan from the oven and let cool for at least 20 minutes before turning the bread out of the pan.
11. Leftovers can be wrapped tightly in foil and placed in ziplock bag for up to 3 days.

View the recipe instructions at Cook's Hideout