Crusty, or College Loaves

The English bread-book · Eliza Acton · 1857
Source
The English bread-book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. The dough for them should be tolerably firm, and be first moulded and slightly cut round in the usual manner; and then, with a sharp knife, the tops should be divided into large dice of equal size, the paste being cut down nearly half through to form them.
  2. They will spread open in the baking, and furnish plenty of nice crisp square crusts for amateurs.
Original Text
Crusty, or College Loaves.— These are more frequently made in private families than for sale. The dough for them should be tolerably firm, and be first moulded and slightly cut round in the usual manner; and then, with a sharp knife, the tops should be divided into large dice of equal size, the paste being cut down nearly half through to form them. They will spread open in the baking, and furnish plenty of nice crisp square crusts for amateurs.
Notes
—