Bread Twists

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New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Combine two cups mix with one-half to two-thirds cup milk or water for a soft, but not sticky, dough. Shape into rolls one foot long, one inch wide and one-half inch thick. Wrap around two-inch-thick, two-foot-long sticks, pointed at both ends, with the bark removed.

Push sticks into the ground around a hot fire, turning them as bread browns. If the bottom bakes faster than the top, turn sticks upside down.

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