1021. Pulled Bread
Take from the oven an ordinary loaf when it is about
half baked
, and with the fingers, while the bread is yet hot, dexterously pull the half-set dough into pieces of irregular shape, about the size of an egg. Don't attempt to smooth or flatten them—the rougher their shapes the better. Set upon tins, place in a very slow oven, and bake to a rich brown. This forms a deliciously crisp crust for cheese. If you do not bake at home, your baker will prepare it for you, if ordered. Pulled bread may be made in the revolving ovens. It is very nice with wine instead of biscuits.
1022. French Bread and Rolls
Take a pint and a half of milk; make it quite warm; half a pint of small-beer yeast; add sufficient flour to make it as thick as batter; put it into a pan; cover it over, and keep it warm: when it has risen as high as it will, add a quarter of a pint of warm water, and half an ounce of salt, —mix them well together,—rub into a little flour two ounces of butter; then make your dough, not quite so stiff as for your bread; let it stand for three-quarters of an hour, and it will be ready to make into rolls, &c.:—let them stand till they have risen, and bake them in a quick oven.
1023. Rolls