KAMISH BREAD

As a kid in Philadelphia, we ate it all the time. We called it Kamish bread. It always had nuts and fruit in it. It was not quite as crunchy as a biscotti nor as dry as Mandebrot. In our home, our mom baked it all the time. Often michiqs, it was the one treat we ran home from school to have. In our home, we had an acute sense of Goyish vs Jewish. Mayo was goyish. Yellow mustard was goyish. Brown mustard was Jewish. Horseradish was Jewish. Chocolate chip cookies and a glass of milk was goyish. Kamish bread with a glass tea with milk in it (in our case more like a glass of milk with tea in it) was Jewish.

Here is a recipe that we tried out this weekend and treated ourself to some old fashioned Kamish bread. It was quite a treat.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large eggs
1 cup sugar
3/4 cup oil
1 teaspoon vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
pinch salt
12 ounces miniature chocolate chips
Cinnamon and sugar — for sprinkling

Pre heat oven to : 350
Lightly grease and flour cookie sheets.

Mix together all ingredients in a large bowl with a wooden spoon. (We used to put in dried cherries.)

Shape into 3 long strips on cookie sheets, (about 1 -inch in height).
Sprinkle with cinnamon and sugar.

Bake about 20 minutes or til done.

Turn off oven.

Cut into slices and turn each piece over.

Return to oven to “dry out”, until as crisp as desired.