Twist Bread

Original Recipe

Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste-board or table, roll each piece under your hands to twelve inches length, making it smaller in circumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, joint one end of each of the other two to it, and braid them together the length of the rolls and join the ends by pressing them together; dip a brush in milk and pass it over the top of the loaf; after ten minutes or so, set it in a quick oven and bake for nearly an hour.

Ingredients

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  • 3 pieces as large as a pint bowl each
  • 12 inches length
  • 3 in this way
  • 1 part on it
  • 1 end of each of the other two to it
  • 1 brush in milk and pass it over the top of the loaf
  • 10 minutes or so
  • 1 quick oven and bake for nearly an hour

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Instructions

  1. 1

    Let the bread be made as directed for wheat bread, then take three pieces as large as a pint bowl each; strew a little flour over the paste-board or table, roll each piece under your hands to twelve inches length, making it smaller in circumference at the ends than in the middle; having rolled the three in this way, take a baking-tin, lay one part on it, joint one end of each of the other two to it, and braid them together the length of the rolls and join the ends by pressing them together; dip a brush in milk and pass it over the top of the loaf; after ten minutes or so, set it in a quick oven and bake for nearly an hour.

Sources & Citations

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Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)