Sherry Farbsteins Kmish Bread Recipes

SCHLOTSKY'S BREAD

Steps:

• In a small bowl stir together the warm water, sugar, and yeast. Stir to dissolve and set aside.
• In a large bowl dissolve baking soda with the 1 1/2 teaspoons warm water. Add the warm milk, salt, and one cup of the flour. Beat with a wire whisk until smooth. Beat in yeast mixture and remaining flour. Batter should be thick, sticky, and smooth.
• Prepare 2 pie pans with non-stick spray. Dust pans with cornmeal. Place 1/2 dough in each pie pan. Batter will spread during rising time. Spray top of dough with non-stick cooking spray. Cover and let rise for one hour.
• Repeat spraying of bread with non-stick cooking spray. Bake in a preheated 375 degree F (190 degrees C) for 20 minutes.
• Allow to cool for an hour before slicing.

SHERRY FARBSTEIN'S KMISH BREAD

Steps:

• See above

KNISH

Steps:

• Preheat the oven to 375 degrees. In a mixing bowl, combine the onions, potatoes, egg, and parsley together. Season with salt and pepper. Set aside. For the pastry: In a mixing bowl, combine the oil, water, vinegar, and salt. Add the flour, 1 cup at a time and knead into a ball. Shape into 4 balls and let rest, covered with a cloth, about 30 minutes. Roll each ball of dough out as thin as possible into a flat rectangle. Sprinkle the dough with flour and cover with parchment paper. Let the dough rest for 15 minutes. Using your hands, spread the dough out very thin. Spread 1/4 of the filling onto one third of the dough, leaving a one inch border. Holding the parchment paper, roll up the dough like a jelly roll, brushing oil across the top a couple of times as you roll. Using the side of your hand like a knife, divided the roll into 2-inch knishes. pinch the open ends shut. Repeat procedure with remaining balls and dough. Place the knishes, flat side down, 2 inches apart, on a greased baking sheet. The knishes will need to be baked in batches. Brush the knishes with the egg wash. Bake for 25 to 30 minutes or until the pastries are golden brown. Place the knishes on a platter and garnish with Essence and parsley.

KAMISH BREAD ( COOKIES)

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).

KNISH

Steps:

• For pastry, in a large bowl, combine flour, baking powder and salt. Cut in butter until crumbly. Stir in sour cream, adding 3-4 tablespoons water to form a dough. Shape into a disk, mixture will be crumbly. Wrap and refrigerate at least 2 hours or overnight., Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-10 minutes., Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions; cook and stir until tender, 8-10 minutes. , Drain potatoes; return to pan and stir over low heat 1 minute to dry. Mash potatoes; stir in onion mixture, salt and pepper. Set aside to cool. Stir in eggs., Preheat oven to 400°. On a lightly floured surface, roll dough into a 10x12 -in. rectangle. Cut into 16 squares. Spoon 1 tablespoon potato filling in the middle of each square. Brush the edges with water. Fold each corner toward the center, meeting in the middle. Arrange, seam side down, on ungreased baking sheets. Bake until lightly browned, 15-20 minutes.

KAMISH BREAD

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.

CHERRY AMISH FRIENDSHIP BREAD CUPCAKES WITH BUTTERCREAM FROSTING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners.
• In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups.
• Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool.
• In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.