Pulled Bread Recipe

Remove bread from the oven before it is quite baked - that is, reduce the ordinary time of baking ten or fifteen minutes. Grate off a thin layer of brown from the outside, as when making "rasped" rolls, then with the hands pull the loaf apart and into pieces half the size of the hand and less than an inch thick; return to the oven, or the warming oven, in a dripping pan and let cook or dry until colored slightly. Serve at once or set aside and reheat before serving.

Pulled Bread Recipe, No. 2

Use a long loaf of French bread, or home-made bread, kneaded in such a manner that the grain of the bread will be lengthwise of the loaf. Bake the loaf thoroughly, and when cool enough to handle remove the crusts. Gash the loaf at ends and pull apart into halves, pulling from the outside toward the centre. Gash the halves and separate into quarters. Repeat the process until the pieces are the size of a large bread stick. Place on a rack in a pan and dry out the moisture in a slow oven; then brown to a delicate color. Keep in a dry place and reheat before serving. The bread should snap when broken.