KAMISH BREAD
This is a delicious cookie that always gets raves. My Aunt Sylvia, who was a great cook gave me this wonderful recipe.
Provided by Anita Hoffman
Categories Cookies
Time 1h
Number Of Ingredients 8
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)
This a delicious cookie. I always get raves when I make this. Another great recipe from my Aunt Sylvia.
Provided by LizCl
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 8
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).
Nutrition Facts : Calories 114.8, Fat 6.7, SaturatedFat 1.4, Cholesterol 11.6, Sodium 22.1, Carbohydrate 12.8, Fiber 0.6, Sugar 6.2, Protein 1.6
SHERRY FARBSTEIN'S KMISH BREAD
Steps:
- See above
CINNAMON RAISIN SWIRL BREAD
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, breads
Time 4h15m
Yield 2 loaves
Number Of Ingredients 13
Steps:
- Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
- Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
- Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
- When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
- Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
- Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
- Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 2 grams, Carbohydrate 54 grams, Fat 7 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 245 milligrams, Sugar 20 grams, TransFat 0 grams
KAMISH BREAD
Make and share this Kamish Bread recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 98.3, Fat 4.5, SaturatedFat 0.9, Cholesterol 26.4, Sodium 123.2, Carbohydrate 12.4, Fiber 0.3, Sugar 4.3, Protein 1.9
KAMISH BREAD (TRIPLE BATCH)
aka Jewish Biscotti or Mandelbroit. This is my great grandmother's recipe. I've never actually made it, only eaten it, so I'm totally guessing on the cook and prep times.
Provided by helowy
Categories Breads
Time 2h30m
Yield 3 batches
Number Of Ingredients 9
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.
Nutrition Facts : Calories 4199.1, Fat 193.2, SaturatedFat 71.9, Cholesterol 988, Sodium 1673.9, Carbohydrate 553.8, Fiber 20.6, Sugar 256.2, Protein 74.8
SHERRY WINE BREAD
Make and share this Sherry Wine Bread recipe from Food.com.
Provided by Julie Bs Hive
Categories Quick Breads
Time 47m
Yield 2 loaves
Number Of Ingredients 6
Steps:
- Mix together to cake consistency. Pour into 2 greased loaf pan. Bake at 350 degrees for 40 minutes. Sprinkle with powdered sugar.
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