Pulled Bread

Ingredients

• a fresh baked loaf

Method

1. 1

   Take the inside out of a fresh baked loaf and pull it apart with two forks into large flakes.

2. 2

   Toast in the oven until light brown and crisp.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 134. The excerpt below is the record exactly as published.

PULLED BREAD, etc., etc. Cater- ers charge twenty cents per dozen for cheese and soup ^ticks and fancy finger rolls and brioches, so that there is a good profit in these breads. All these small breads should be made neat and attractive in appearance; the soup sticks and cheese straws small and dainty; better have them rather small than too large, to be in accordance with the other attractions which pertain to a good table. 961.— SOUP STICKS. Take Vienna or American Rolls dough with a good shortening, but very little sugar in it. When the dough is ready, put it in a cool place to stiffen and to lose some of its springi- ness. It is better to mold, and keeps better shape when cold. Break in small pieces and form in strips of the length and thickness of a lead pencil. Put on pans, prove and bake in a cool oven crisp and dry. 962.— SOUP STICKS WITH BAKING POWDER. These sticks can be made on short notice. Take one pound of flour, one ounce of baking powder, and one and one-half ounces of sugar, one ounce of butter, and mix with milk. Rub the butter in the flour, mix in the baking pow- PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. "3 der and sugar, and mix with milk a little firmer than a tea biscuit mixture. Porm in strips like the other soup sticks, brush over with milk, and bake crisp and dry. 963.— CHEESE STICKS. (PAIN SWISS.) Cheese sticks are served with fancy salads, and also at the beginning of the dinner, after the soups, with the hors d'ceuvres, which con- sist of small patties and other appetizers. They are made of puff-paste in which some dry grated cheese is rolled in. For gentlemen's parties it is often served deviled — that is, a dash of cayenne pepper is added to the grated cheese to sharpen the ap- petite. The best cheese for this purpose is a dry Parmesan, but a good dry American cheese will answer. Take a piece of pufE-paste, roll out thin and grate some cheese over it, fold in three and roll out again to one-eighth of an inch of thickness; wash with egg-wash and grate more cheese over it. Cut in strips five inches long and one-half inch wide, put on pans; let stand in a cool place for fifteen minutes, or longer, and bake nice and crisp in a medium heat. A good pie crust can be used, but puff-paste is better. 964.— CHEESE STRAWS. Cheese straws are more like the soup sticks. They are served in the same manner as the cheese sticks. Take equal parts of butter, grated cheese and flour. Rub cheese and butter to a smooth paste, season with a pinch of cayenne pepper and some dry mustard and salt, add a few yolks of eggs, and mix with the flour and a little milk into a paste like a cookey dough. Set in a cold place to get firm, form in thin strips or straws about three and one-half inches long and set on pans. Bake in medium heat. The paste can also be made in thin biscuits. EoUed out one-quarter inch thick, cut into round biscuits one and one-half inches in diam- eter, prick with a fork, and bake to a nice fawn color. 965.— PULLED BREAD. The original pulled bread is made by taking the inside out of a fresh baked loaf

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