1/2 : cn Pillsbury Cream Cheese
-Frosting : -Frosting
2 : oz Vanilla Flavored Candy
-Coating : -Coating
Orange : Orange Food Coloring
14 : Creme-Filled Chocolate
-Sandwich : -Sandwich Cookies
7 : sm Green Gumdrops; Cut In Half
1 : Tube Decorator Icing -
-Chocolate : -Chocolate
0: Dissolve the yeast in 1 cup of the water, along with 1 teaspoon of the sugar
1: Lightly cover with a cloth and leave in a warm place until the yeast foams, about 20 minutes
2: Sift the flour into a large bowl and add the salt, ginger, and remaining sugar
3: Pour the yeast mixture into the flour, then beat in the rest of the water
4: Stir the mixture until it forms a soft dough
5: Turn out onto a floured board and knead well until the dough is elastic, about 10 minutes
6: Cover lightly and let rise until doubled in bulk, about 2 hours
7: Shape the dough into a thick rope
8: Grease a deep 10- inch tube pan and fill it with the dough
9: Cover lightly and let rise until doubled in bulk, about 45 minutes
10: Preheat oven to 350 degrees F
11: Grease a sheet of aluminum foil and cover the tube pan with it
12: Bake bread for 1- 1/2 hours, or lower heat to 250 degrees F and bake overnight as you would a cholent
13: Pierce the foil with a fork to release steam, then remove carefully so as not to burn yourself
14: Turn the bread out onto a wire rack to cool
15: Ms
16: Levy states that Kubaneh is a Sabbath sweet bread eaten by Yemenites
17: This semi- steamed, soft bread is good eaten with melted margarine and jelly, jam or preserves
18: Jewish Cooking From Around the World by Josephine Levy Bacon, p
19: 160 Barron's Educational Series, Inc
20: , Woodbury, NY (1986) ISBN: 0-8120-5714-7 Recipe by: Jewish Cooking From Around the World Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet
21: com> on Nov 01, 1998, converted by MM_Buster v2
22: 0l
23: