Recipes > Breads > Braids and Twists

Braids and Twists


Take any bread- or biscuit-dough. Roll it one inch thick, and cut it into strips one inch wide. Roll the strips on the board to make them round. Brush the strips with butter. Braid or twist the strips together, making them pointed at the ends, and broad in the middle. Let them rise a little, but not so much as to lose shape, and bake in a quick oven. Glaze the tops the same as directed above for crescents.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus