Pulled Crisp Bread is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic starter accompaniment of fresh bread that's pulled into fluffy pieces before being baked until crisp and which are typically served with butter and melted cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Pulled Crisp Bread.
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This is a classic recipe for a Victorian version of Pulled Crisp Bread that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
PULLED CRISP BREAD.
Take a hot loaf, pull out the crumb, and divide it into rocky-looking pieces by pulling it to pieces lightly and quickly with the fingers of both hands ; place the pieces of bread on a baking-sheet lined with paper, and bake them over again of a very light brown or fawn colour. To be perfect, the pulled bread must be quite crisp ; it is eaten chiefly with butter and cheese.
Slice the loaf of bread in half, then use your fingers to pull out the crumb so that the pieces look like slightly-fluffy pieces of rock. Arrange these on a baking tray lined with parchment paper then place in an oven pre-heated to 180°C. Bake for about 12 minutes, or until the bread pieces are crisp.
Remove from the oven and serve warm with butter and melted cheese.
