The Dish on Kamish (Bread)
By Chef Jon Rubin

This classic “Jewish biscotti” recipe is one that has been in my family for generations.  My maternal grandmother, Ida Frank (z”l) made this favorite item for the whole family to enjoy.  The Kamish Bread freezes well, and is perfect to make in advance for the New Year. Enjoy!

Grandma Ida’s Kamish Bread

Ingredients

• 4 eggs
• 1 Cup sugar
• 1 Cup oil
• 1 Tbsp. vanilla
• ¼ Cup nuts (or more if desired)
• 4 Cup sifted flour
• 1 heaping tsp. baking powder cinnamon and sugar mixture

Preparation

• Preheat oven to 350 degrees
  
• Beat eggs, then add sugar, oil and blend together
  
• Add vanilla and nuts to egg mixture, then add flour and baking powder
  
• Mix thoroughly
  
• Oil hands and form dough into 4 loaves
  
• Place loaves on lightly greased cookie sheets
  
• Sprinkle cinnamon sugar mixture on top of loaves
  
• Bake loaves at 350 degrees for 25 to 35 minutes, until golden.
  
• Remove from oven and slice loaves into individual cookies and arrange on cookie sheet, sprinkle slices with cinnamon sugar mixture and bake slices for additional 10 to 15 minutes.

Who’s Chef Jon Rubin?
Caterer for the kosher dining program at the Gladys & Henry Crown Center for Senior Living (and also caters for private events), Jon and his wife Jody live in University City with their five children.  Jon has always worked in the creative arts, and holds a B.A. in photography from Webster University.