French Shapes

Preparation info

  • 24–28

    shapes
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 lb. plain flour, etc., as for Milk Bread

Method

Make the dough as for Milk Bread, then divide risen dough into required number of pieces, knead lightly and form into shapes, e.g. :

Small plait: Divide the dough into 3 and shape each into a long roll, plait together, sealing ends securely.

Small Twists: Divide dough into 2, shape into long rolls, twist together and secure ends.

Cottage Loaf : Cut o