Pulled Bread

Great to go with soup on a rainy day. I think Mom has also made this. I am now looking for my best minestrone recipe.

This version I found in “A Cookbook for Poor Poets and Others” by Ann Rogers, 1966. It is a very fun cookbook of its time and has some acceptable recipes.

“Use some care in pulling the insides from loaves. . . Break the bread into serving size pieces. Brush with melted butter and bake at 325 until crisp and brown. Pulled Bread can be used in place of rolls or crackers with soup or salad. The smaller pieces can be used for croutons."

(Homemade bread would be great, but a fairly dense unsliced loaf works fine. I use two forks to pull.)