The kamish bread story
Passing along a good recipe is like telling a good story. The main ingredients — or characters and plot — remain the same, but each person puts their own touches on it, embellishes it, and it makes it their own.
Since I was able to manufacture come up with a literary comparison, I thought it was appropriate for a pre-Thanksgiving post to answer KTP’s eloquent question from yesterday’s comment section.
“What the heck is kamish?”
Well, KTP, Kamish Bread is what my family has always called Mandel Bread, or Mandelbrot. It’s sort of like biscotti, but not quite. You can read a little more about it here (at my own now-defunct Your Jewish Mother blog) and here on the non-denominational world wide web. I’m sure you’ll be good and hungry soon and then you can make Kamish Bread yourself. By all means, make up your own Kamish Bread story by substituting dried fruits or nuts for the chocolate chips (something people do, though we do not truly understand it), or rolling the logs in cinnamon in sugar before baking.
FYI: Kamish bread does not make a lot of crumbs, and is therefore perfect for eating in bed while reading a good book or while sitting at the computer writing one. Not that I’ve ever done either of those things, but I’m a writer with a wild and crazy imagination…and I can just picture it. And taste it.
Can you?
Kamish Bread
Ingredients:
3/4 c Sugar
2 ts Vanilla (or 1 ts Vanilla and 1 ts Almond extract if that floats your boat. it does not float mine)
1 c Oil
4 Eggs
3 1/2 c -4 cups sifted flour
1 ts Baking powder
12 oz Chocolate chips (we use the mini ones, you don’t need 12 oz, just eyeball it)
Directions:
1. In a large bowl, mix together the sugar, oil and eggs. Add the sifted flour, baking powder, vanilla and almond extracts, and mix well. Add the chocolate chips.
2. Mixture should be very thick and sticky. Shape into two loaves and place on either side of a cookie sheet.
3. Bake at 325F for 30-35 minutes and then remove from oven.
4. Cut into slices while still warm and return to the oven for another 5-10 minutes, or until slices are light brown. They’ll crisp up a little as they cool.
ENJOY and HAPPY THANKSGIVING!
Yummy – paired with a cup of coffee and you’ve got the breakfast of champions to me. I am sensing that there is Kamish bread in my near future.
That looks yummy!
I can’t bake, though.
E
Love the literary comparison, so true! I always like biscotti, dipped into coffee or a little wine, so this Kamish Bread looks good!
Wishing you a Happy & peaceful Thanksgiving! Enjoy!
Can’t bake it till I can say it. Is it ka-mish (as in “The Commish”?), or kam=ish (rhymes with famish/Marvin Hamlisch), or some other variation. Tomayta/tamahtoe…still looks yummers.
Aha! Mandel Bread! Now, that’s something a nice, Jewish girl raised on Long Island has heard of (and seen in her/my mother’s kitchen!). It’s 10AM and I was about to have a Slim Fast shake and go to the gym. However, after seeing the beautiful blue plate w/something sweet, delicious and containing my boyfriend, chocolate, maybe, instead, I’ll stop by Dunkin’ Donuts…
Saw you on spyscribbler.
Like you, I have so many pages still left on my WIP (I’m doing a faux NaNo, where I want to finish my WIP this month). I’m a little overwhelmed. Your comment on her blog made me think, I’m not alone in this.
Good luck to you!
I’m going to make some! Or maybe it would be faster to just drive down and steal some of yours.
Do you think it will be as tasty if I skip Step #3? I can do the rest!
That sounds really good.
Sounds wonderful! I am Canadain and I so forgot your thanksgiving was coming…. enjoy!!!
I am so hungry, I could eat the batter. And the chocolate chips!
Sounds yummy. I don’t really understand why a person would substitute nuts or dried fruit for chocolate, either.
Have a happy holiday!
Oh, the childhood memories. Thanks so much for that. I also love rugelach (sp?), and my favorite: noodle pudding.
If I sat and ate anything tasty while at my computer, I can promise you it would be no time before I looked down and realized I’d polished the whole thing off.
Happy Thanksgiving!
Amy,
Thanks for the explanation and recipe! I think I’ll be making this sooner than later because it has all of my requirements: I have all the ingredients on hand; there are no ingredients that I haven’t heard of before; and it includes chocolate.