French Shapes

Preparation info

  • 24–28

    • Difficulty


    • Ready in

      10 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


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


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