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-6et 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 tine, 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 (1986.) It is very nice with wine instead of biscuits.