Pulled Bread

Ingredients

• French bread is best

Method

1. 1

   To pull bread the bread must be baked in long loaves, the grain running from end to end; it must be perfectly baked and thoroughly cold, then pulled.

2. 2

   Whittle off the outside crust, then with two forks pull the loaves in halves, divide each half in quarters, and the quarters in eighths.

3. 3

   Place these strips, ragged edges upward, in a long shallow pan that has been lined with soft brown paper; stand the pan in the oven, leaving the oven door open until each strip is dry to the centre.

4. 4

   Close the door, increase the heat, and bake until a golden brown.

5. 5

   This will keep as long as zwieback.

6. 6

   After the first day, however, reheat at serving-time.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 39. The excerpt below is the record exactly as published.

PULLED BREAD To pull bread the bread must be baked in long loaves, the grain running from end to end; 138 My Best 250 Recipes it must be perfectly baked and thoroughly cold, then pulled. French bread is best

Cook this with the app: pantry check, scaling, and the assistant.