Updated: 2013.09.27
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| Qu•bânꞋâh Tei•mân• |
350g unbleached, all-purpose flour, sifted
150g whole wheat flour
1 envelop or 60 grams (2 oz. or 2 rounded tsp) of active dry yeast or one cake fresh yeast
One egg (in shell) per person (up to 3 or 4 eggs)
2 tsp sugar or honey
1⅓ cups of lukewarm water: 40-45°C (105-110°F) for dry yeast; 27-30°C (80-85°F) for dry yeast
1 tsp table salt or 2 tsp koshering salt
Khâ•
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| Qu•bânꞋâh Tei•mân• |
Sprinkle yeast over lukewarm water and add 1 teaspoon sugar. Let sit for 10 minutes until yeast is foamy.
In a mixing bowl, combine remaining sugar, salt,
Add sugar and egg into the depression. Without touching the yeast, sprinkle salt around the depression. Gradually add water into the yeasted depression, then sugar, and stir until the salt and sugar are mixed.
Then stir with a mixer 7-8 minutes or by hand for about fifteen minutes. Cover the bowl with a towel and allow to rise for 45 minutes.
When the dough triples in volume work by hand and begin to knead dough balls.
Smear butter (margarine) over a work surface. With 2 hands gently open and flatten a ball into a leaf (like an ajin) and spread it with butter. You can dip your hand in butter and rub each leaf with it
Smear butter (margarine) over the bottom of the qu•bânꞋâh (or casserole) pot. Roll the leaf to an ajin-shape qu•bânꞋâh and place it in an oven pot
Each time, make room to place the next qu•bânꞋâh on the very bottom of the pot, fitting each additional ajins tightly against each other. Each should press tightly against the next. Don't create another layer. Each time, continue stuffing more and more into the pot until the ajins reach halfway to the top of the pot.
Leave the pot covered with a towel for half an hour to rise. Preheat oven to 200°C (400°F).
Bake for half an hour on the bottom rack of the oven, then raise to the center rack for 20 minutes (total 50 minutes).
Reduce the oven temperature to 105-110°C (225°F) for the night and cut 200 g. of butter (margarine if serving bâ•
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