Uri Scheft's Yemeni Kubaneh swirly bread
"Traditionally, kubaneh is baked overnight in a lidded tin, then taken from the oven on Saturday and served with grated tomato and z'hug (Yemeni hot sauce). "Some people go for the crusts and edges, while others want the soft and spongy interior." Excerpted from Breaking Breads by Uri Scheft (Artisan Books). Copyright © 2016...."
INGREDIENTS
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290 grams (1 1/4 cups) cool room-temperature water
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20 grams (2 1/2 tablespoons) fresh yeast or 8 grams (2 1/4 teaspoons) active dry yeast
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500 grams (4 cups) all-purpose flour, sifted, plus extra for shaping
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60 grams (1/4 cup) granulated sugar
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20 grams (1 tablespoon plus 1 teaspoon) fine salt
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150 grams (1 1/4 sticks) unsalted butter, cut into small pieces
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