Baked overnight, this traditional Yemenite Sabbath bread transforms in the oven. White bread dough, coiled in a round, caramelizes during a long, low bake and stays moist thanks to a special thin metal baking tin with a tight-fitting lid referred to as a jachnun or kubaneh pan. The result is a complexly sweet bread with a light brown interior and tender, golden brown crust. A stock pot or large saucepan may also be used in place of a jachnun pan; see Note for more information.
Kubaneh may be made up to 2 days ahead. Let cool completely, and wrap tightly in plastic wrap. Slice and toast before serving.
For the best results, bake the bread in a sealed thin aluminum tin (jachnun pan) or stainless pot so it heats evenly while baking. Avoid using a thick metal pan (such as a Dutch oven) or covered casserole dish. Purchase a jachnun pan from Amazon or superkacher.com.