Pulled Bread

Remove a loaf from the oven when about half baked, and lightly pull the partially set dough into pieces of irregular shape, about half the size of the fist. Do not smooth or mold the pieces; the rougher the shape the better. Place them on perforated tins, and bake in a slow oven until browned and crisp throughout.

Mrs. F.'s Salt-Rising Bread

Early in the morning, sterilize a pitcher and spoon, put into it one cup of boiled water, and let it stand until cooled to 130° P. Add one-fourth teaspoonful salt and one teaspoonful sugar, and stir in flour sufficient to make a stiff batter. Cover with a clean napkin, and place in a crock of water hot enough to keep the batter at 120° P. as marked by a dairy thermometer. When the mixture is light, which will be in six or seven hours, pour it into a warm crock, rinsing the pitcher with a cup of water as warm as 120° P. and adding to the rising. Mix in a warm place with white flour sufficient to make a dough stiff enough to clear the board, form into loaves, place in baking tins, put to rise at a temperature of 120° until twice their original size, and bake one hour in a moderate oven.

Rye Bread

Prepare a sponge over night with white flour as for water bread. In the morning, when light, add another tablespoonful of sugar, and rye flour to knead. Proceed as directed for the water bread, taking care to use only enough rye flour to make the dough just stiff enough to mold. Use white flour for dusting the kneading board, as the rye flour is sticky.

Raised Biscuit

These may be made from dough prepared by any of the preceding recipes for bread. They will be more tender if made with milk; and if the dough is prepared expressly for biscuits, one third thin cream may be used. When the dough has been thoroughly kneaded the last time, divide into small, equal-sized pieces. A quantity of dough sufficient for one loaf of bread should be divided into twelve or sixteen such portions. Shape into smooth, round biscuits, fit closely into a shallow pan, and let them rise until very light. Biscuit should be allowed to become lighter than bread before putting in the oven, since, being so much smaller, fermentation is arrested much sooner, and they do not rise as much in the oven as bread does.