Kamish Bread Triple Batch
Indulge in the irresistible crunch of Kamish Bread with this crowd-pleasing Triple Batch recipe, perfect for sharing or stocking up for the season. This classic Jewish biscotti-style treat combines the rich flavors of chopped nuts and a hint of vanilla, with optional add-ins like mini chocolate chips or sweet raisins for a personalized twist. With a simple dough made from pantry staples and a unique twice-baking technique, these golden, crisp cookies are perfect for dunking in coffee or as a standalone snack. Yielding a generous 60 servings, this recipe is ideal for large gatherings, gift-giving, or make-ahead storage, as Kamish Bread stays fresh for weeks in an airtight container. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe will deliver perfectly crunchy, nutty slices every time!
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 3 cups Granulated sugar
- 3 teaspoons Baking powder
- 0.75 teaspoons Salt
- 6 Large eggs
- 1.5 cups Vegetable oil
- 3 teaspoons Vanilla extract
- 1.5 teaspoons Almond extract (optional)
- 3 cups Chopped nuts (e.g., almonds, pecans, or walnuts)
- 1.5 cups Mini chocolate chips or raisins (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In another bowl, beat the eggs, vegetable oil, vanilla extract, and almond extract (if using) until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or sturdy spatula until a thick dough forms.
Fold in the chopped nuts and optional add-ins like mini chocolate chips or raisins until evenly distributed.
Divide the dough into six equal portions. Roll each portion into a log approximately 12 inches long and 2 inches wide. Place the logs onto the prepared baking sheets, leaving at least 2 inches of space between each log.
Bake in the preheated oven for 25 minutes, or until the logs are lightly golden and firm to the touch.
Remove the logs from the oven and allow them to rest for 10 minutes. Reduce the oven temperature to 300°F (150°C).
Using a sharp serrated knife, slice the logs diagonally into 1/2-inch-thick pieces. Arrange the slices cut-side down on the baking sheets.
Return the slices to the oven and bake for an additional 20-25 minutes, flipping them halfway through the baking time, until they are golden and crisp.
Remove from the oven and allow the Kamish Bread to cool completely on a wire rack. Store in an airtight container for up to two weeks, or freeze for extended storage.
Nutrition Facts
Calories |
11835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 638.8 g | 819% | |
| Saturated Fat | 132.9 g | 664% | |
| Polyunsaturated Fat | 201.6 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3673 mg | 160% | |
| Total Carbohydrate | 1429.2 g | 520% | |
| Dietary Fiber | 76.0 g | 271% | |
| Total Sugars | 786.2 g | ||
| Protein | 194.4 g | 389% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 844 mg | 65% | |
| Iron | 63.4 mg | 352% | |
| Potassium | 3673 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
