Kamish Bread Triple Batch Recipes

KAMISH BREAD

Steps:

• 1. Add sugar to beaten eggs and add vanilla to eggs.
• 2. Sift flour and baking powder and put aside.
• 3. Add dry ingredients and oil a little at a time, alternately, then add nuts and chocolate chips.
• 4. Make 4 loaves.
• 5. Put on 2 greased cookie sheets.
• 6. Bake at 25-30 minutes at 350 degrees. Cool 7 minutes and cut into 1/2 inch slices.
• 7. Toast in oven for 10 minutes until crispy at low temperature (200 degrees)

KAMISH BREAD ( COOKIES)

Steps:

• Add sugar to beaten eggs and add vanilla to eggs.
• Sift flour and baking powder and put aside.
• Add dry ingredients and oil a little at a time, alternately, then add nuts and chocolate chips.
• Make 4 loaves.
• Put on 2 greased cookie sheets.
• Bake 25 to 30 minutes at 350 degrees. Cool 7 minutes and cut into 1/2 inch slices.
• Toast in oven for 10 minutes until crispy at low temperature (200 degrees).

KAMISH BREAD

Steps:

• Preheat oven to 350 degrees.
• Beat margarine, eggs, sugar. Add vanilla, salt, and 1 1/2 cup flour until absorbed. Mix 1/2 cup flour with baking powder. Add to mixture.
• If chocolate is desired, add cocoa to a few tablespoons of mixture. Form into small cylinder.
• If nuts are desired, mix into plain dough by hand.
• Keep hands very wet. Form into loaves. For chocolate loaves, surround chocolate cylinder with plain dough.
• Bake 25 minutes. Slice into 1/2" pieces. Cook 10 minutes.
• Flip slices, turn off oven and return to the oven. Leave in as long as you can bear to, at least an hour. Preferrably overnight.

KAMISH BREAD (TRIPLE BATCH)

Steps:

• Mix all dry ingredients.
• Add chopped nuts.
• Add melted butter, eggs, vanilla. Mix thoroughly with a large spoon, even kneading by hand as necessary.
• Roll into small loaves and place on oiled cookie sheets in a 350F oven. Bake for 20 to 25 minutes, until set or lightly brown on bottom of loaves.
• Remove from cookie sheets and slice to desired thickness immediately.
• Sprinkle with cinnamon sugar if desired.
• Place on cookie sheets again and bake in a 300F oven until brown and dry.

PASSOVER BISCOTTI (AKA MOCK MANDEL BREAD)

Steps:

• Cream together sugar and margarine.
• Add eggs, one at a time, beating throughout.
• Mix together cake meal and potato starch (or don't bother), and add to wet stuff. Mix well.
• Mix in nuts and chips.
• Form 2 loaves (about 3" x 16") on cookie sheet (I line mine with parchment paper for ease of removal).
• Sprinkle with cinnamon sugar.
• Bake at 350F for 35-40 minutes.
• Remove from oven and slice horizontally, cutting about 3/4 of the way through the loaf.
• Return to oven for 5 minutes.

AUTHENTIC BISCOTTI

Steps:

• Heat oven to 350°F Grind the anise seed in a coffee grinder reserved for spices, or with a mortar and pestle. By hand or with a mixer lightly beat eggs, then mix in the oil, sugar and anise. Stir in the flour, baking powder, salt and almonds and mix to combine. The dough will be smooth but slightly sticky to the touch.
• Divide the dough into six pieces, lightly flour and roll each into a log 2" in diameter. Place on two greased or parchment lined baking sheets and bake until they just begin to brown and the center is cooked, about 25 minutes.
• Remove from the oven, immediately slice 1/2" thick diagonally and place back on baking sheet. Bake 10 minutes, flip and bake another 10 minutes or until lightly browned and crisp.
• If you wish them to be very hard for dunking in coffee turn the oven to 250F when the biscotti finish browning and let dry to your taste.