Recipes > Breads > Pulled Bread

Pulled Bread

To serve with simple salads and cheese.


Remove the crust from a fresh loaf of French bread. Gash the loaf at the ends and pull apart into halves; then cut the halves and pull apart into quarters. Repeat until the pieces are about the thickness of breadsticks. Put on a rack in a dripping-pan, and dry out the moisture in a slow oven; then brown delicately. Keep in a dry place (a tin box is suitable) and reheat in the oven before serving.


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Salads, Sandwiches, and Chafing-Dish Dainties (1909).

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