Mock Almonds and Pulled Bread
A simple recipe for creating mock almonds from stale bread and pulled bread from fresh bread, both baked until golden brown.
Ingredients
- 4 slices Stale bread (For mock almonds)
- 2 tablespoons Butter, melted (For mock almonds)
- 1 loaf Freshly baked water bread or French loaf (For pulled bread)
Instructions
- 1Cut stale bread into one-eighth inch slices.
- 2Shape with a round cutter one and one-half inches in diameter, then shape in almond-shaped pieces.
- 3Brush over with melted butter, put in a pan, and bake until delicately browned (about 10-15 minutes).
- 4Remove crusts from a long loaf of freshly baked water bread or French loaf.
- 5Pull the bread apart until the pieces are the desired size and length, which is best accomplished by using two three-tined forks.
- 6Cook in a slow oven until delicately browned and thoroughly dried (about 15-20 minutes).