Twist Bread

Ingredients

• three pieces as large as a pint bowl each
• a little flour
• a brush in milk

Method

1. 1

   Roll each piece to twelve inches in length, braid them together, join the ends, brush with milk, and bake in a quick oven for nearly an hour.

As published

This recipe was extracted from The housekeeper's companion (1883), page 129. The excerpt below is the record exactly as published.

Twist Bread. — Let the bread be made as di- rected for baker's or for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste- board or table, roll each piece under }W)ur hands, to twelve inches length, making it smaller in circumference at the ends than in the middle; having rolled the three in this way, take a baking tin, lay one part on it, join one end of each of the other two to it, and braid them together the length of the rolls, and join the ends by pressing them together; dip a brush in milk

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