Best 4 Kamish Bread Recipes
Kamish bread is a beloved flatbread in Central Asia, known for its unique texture, flavor, and diverse cultural significance. It holds a special place in many regional cuisines and offers a unique culinary experience that is both delightful and authentic. Whether you're a seasoned baker or a novice cook, our comprehensive guide will take you through the detailed process of making kamish bread. We'll explore the art of selecting the right ingredients, the intricacies of the kneading process, and the importance of the perfect baking environment. Embark on this culinary journey with us, as we unlock the secrets to creating the perfect kamish bread, a treat that is sure to impress family and friends.
Let's cook with our recipes!
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 ( 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
AMISH BREAD
My husband's ancestors were Amish and Mennonite. This delicious recipe is adapted from an old Amish recipe, but made in the bread machine.
Provided by SHOOSEYQ
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start.
- When the dough has raised once and second cycle of kneading begins, turn machine off. Reset by pressing Start once again. This gives the dough two full raising cycles before the final raising cycle prior to baking.
Nutrition Facts : Calories 58.4 calories, Carbohydrate 4.3 g, Fat 4.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 97.7 mg, Sugar 4.2 g
PASSOVER KOMISH
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
- In a mixing bowl, beat eggs, oil, 1 cup sugar and almond extract. Stir matzo meal, potato starch, salt, nuts and sprinkles into the mixture. Separate the dough in half and form 2 long, wide rolls. Place the rolls on the parchment paper.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes. Remove from oven and cut on an angle into 1/2 to 3/4 inch cookies while still hot.
- Stir the cinnamon and sugar together and pour into a shallow bowl. Roll the cookies in the cinnamon sugar mixture and return the cookies to the cookie sheet. Turn oven off and return the cookie sheet to the oven. Let the komish dry overnight.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 33.5 g, Cholesterol 42.4 mg, Fat 16.4 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.5 g, Sodium 43.1 mg, Sugar 20.4 g
Tips:
- Use fresh ingredients: The fresher the ingredients, the better the bread will taste. If possible, use organic, locally-sourced ingredients.
- Measure accurately: Baking is a science, so it's important to measure your ingredients accurately. Use a kitchen scale to weigh your ingredients, if possible.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. If you're new to baking, it's best to follow the recipe exactly.
- Don't overmix the dough: Overmixing the dough will make the bread tough. Mix the dough just until it comes together.
- Let the dough rise properly: The dough needs time to rise in order to develop flavor and texture. Don't rush this step.
- Bake the bread at the correct temperature: The temperature of the oven is critical for baking bread. Make sure your oven is preheated to the correct temperature before baking the bread.
- Don't overcook the bread: Overcooked bread will be dry and crumbly. Check the bread for doneness a few minutes before the end of the baking time.
Conclusion:
Kamish bread is a delicious and versatile bread that can be enjoyed in many different ways. Whether you're making a sandwich, toast, or just eating it plain, Kamish bread is sure to please. With a little practice, you can make Kamish bread at home that tastes just as good as the bread from your favorite bakery.
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