Kamish Bread, also known as Kamishbrot, is a Jewish-style biscotti-like bread that is twice-baked to achieve a crunchy texture. This traditional treat is often flavored with nuts and lemon and has a slightly sweet taste. It is perfect for dunking in coffee or tea and is reminiscent of classic biscotti but with its unique twist. The handwritten recipe card, from Ruth C. Stone’s collection, gives a glimpse into the time-honored tradition of making Kamish Bread for family gatherings and holidays.
This recipe uses simple ingredients such as eggs, sugar, cake meal, potato starch, and nuts, combined with lemon juice to add a hint of freshness. It’s a perfect example of how basic pantry staples can come together to make something extraordinary.
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Kamish Bread
Food History
Kamish Bread, or Kamishbrot, has origins in Eastern European Jewish communities. The name “Kamishbrot” means “cookie bread” in Yiddish, and it is similar to Italian biscotti. Jewish immigrants brought this recipe to America, where it became a staple treat in many households, especially during Passover. Because traditional bread and leavened products are not consumed during Passover, Kamish Bread is made with cake meal and potato starch, making it suitable for the holiday.
The twice-baked method is what gives this bread its signature crunch. The dough is first baked as a loaf, then sliced and baked again to dry it out. The addition of nuts, such as almonds or walnuts, adds texture and flavor, while lemon juice gives it a bright, tangy note. This recipe has been cherished for generations, often passed down in handwritten form, as seen with Ruth C. Stone’s recipe.
Recipe Discussion
Kamish Bread is closest to biscotti but has its own unique characteristics. The dough is enriched with eggs, giving it a richer flavor. The use of cake meal and potato starch, instead of all-purpose flour, creates a dense and slightly chewy texture, which becomes crisp after the second bake. Lemon juice adds a zesty flavor that balances the sweetness, and the chopped nuts add a delightful crunch.
The process is straightforward: the dough is mixed, shaped into loaves, and baked. After cooling, the loaves are sliced and baked again until golden and crunchy. The result is a lightly sweetened, crisp treat that pairs perfectly with hot beverages.
Preparation Tips
- Use Fresh Lemon Juice: Freshly squeezed lemon juice will give a brighter, more vibrant flavor compared to bottled lemon juice.
- Mix Gently: When combining the ingredients, be gentle to avoid overmixing, which can make the Kamish Bread tough.
- Shape the Dough: The dough will be sticky, so lightly flour your hands when shaping it into logs.
- Slice Carefully: After the first bake, allow the loaves to cool slightly before slicing. Use a serrated knife for clean slices.
- Customize the Nuts: You can use walnuts, almonds, or even pecans, depending on your preference. Toasting the nuts before adding them to the dough enhances their flavor.
- Second Bake: For extra crunch, you can bake the slices a bit longer, but keep an eye on them to avoid burning.
Recommended Kitchen Products
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- Mixing Bowls: A sturdy set of mixing bowls makes it easy to combine ingredients efficiently.
- Serrated Knife: Perfect for slicing the Kamish Bread cleanly after the first bake.
- Baking Sheets: Heavy-duty baking sheets help distribute heat evenly for a perfect bake.
- Cooling Racks: Allow the bread to cool properly between the first and second bakes.
- Citrus Juicer: A handy tool for extracting fresh lemon juice quickly.
Serving Suggestions
- With Coffee or Tea: Dunk the crunchy slices into your favorite hot beverage for a delicious treat.
- Drizzle with Honey: For added sweetness, drizzle warm Kamish Bread with honey.
- Serve with Fresh Fruit: Pair with sliced apples or berries for a refreshing snack.
- Sprinkle with Cinnamon Sugar: Before the second bake, sprinkle slices with a cinnamon-sugar mixture for a spiced flavor.
- Gift Idea: Wrap in cellophane bags with a ribbon for a thoughtful homemade gift.
Enjoy a Taste of Tradition
Kamish Bread is a classic recipe that brings a taste of Jewish heritage into your kitchen. The crunchy, nutty slices are a wonderful accompaniment to a warm cup of tea or coffee and make a delightful snack any time of day. Whether you are familiar with Kamish Bread or trying it for the first time, this recipe is a must-bake for anyone who appreciates the simple joys of homemade, twice-baked treats. Give it a try and savor the timeless flavors that have been loved for generations.
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Kamish Bread Recipe
Kamish Bread
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 1 cup oil
- 1 tablespoon lemon juice
- 3/4 cup cake meal
- 3/4 cup potato starch
- 3/4 cup nuts
- grated orange
Instructions
- Preheat oven to 350°F.
- Beat eggs and sugar until well combined. Add oil and lemon juice, mixing until smooth.
- Gradually add cake meal and potato starch, mixing gently to form a sticky dough. Fold in chopped nuts.
- Divide the dough in half and shape each portion into a loaf on a greased baking sheet.
- Bake for 25 to 30 minutes or until lightly golden. Let cool slightly.
- Slice the loaves into ½-inch thick slices. Lay slices flat on the baking sheet.
- Bake again at 350°F for 10 to 15 minutes or until golden and crisp. Cool on a wire rack.
Lois Wilkes
Wednesday 9th of December 2015
3rd ingredient looks like "1/2 c. oil" to me
Billie
Wednesday 9th of December 2015
You are right - how did I miss that one! Thank you, I have updated the recipe.