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.