Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews with a heavy emphasis on San Diego. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Bread machine ka’ick

Jerry Stratton, March 22, 2016

Varying a Syrian recipe from Helen Corey, this anise and mahleb-flavored bread is perhaps the best tomato sandwich bread I have ever tasted.

Servings: 8
Preparation Time: 3 hours

Ingredients

  • 1 cup milk
  • ½ cup butter, melted
  • 1 egg, lightly beaten
  • ½ teaspoon anise seed
  • ¼ teaspoon ground mahleb
  • ½ teaspoon salt
  • ½ cup sugar
  • 3 cups flour
  • 2½ teaspoons (one envelope) active dry yeast

Steps

  1. Mix the butter into the milk.
  2. Mix the egg into the milk/butter mixture.
  3. Add the liquid to the bread machine.
  4. Add the rest of the ingredients in order.
  5. Use sweet bread setting if it exists.

This recipe is an adaption of the ka’ick from The Art of Syrian Cookery, without the syrup. It’s a great choice for tomato sandwiches especially with cucumber.

You may have to search to find the mahleb. It’ll still be a good bread without it, but mahleb makes it unique. If you can’t find it locally, there are some vendors on Amazon.

On our bread machine, I use the medium-size loaf setting (2 lbs), the light crust setting, and the sweet bread setting.

  1. <- Art of Syrian Cookery
  2. Popular Greek Recipes ->