Pulled Bread


Sometimes it's the simple things in life that give us great pleasure. That's pretty much how I feel about Pulled Bread. I took a perfect loaf of white bread, trimmed the crust, and, well, pulled it. I then baked it in a low oven, and the rest is as they say history. I ended up with a mound of crustless and toasted bread perfection. I love dipping these crunchy morsels in soups, stews, my sunny side up eggs, or even dipped in preserves. Place a basket of these on the table at your next brunch or Saturday morning breakfast, and I promise that everyone will love them.


Ingredients for Pulled Bread:


1 loaf of white bread, uncut


Serve with preserves, eggs, stews, soups, or anything else that comes to mind.


Time-Saving Tip: Pull and bake the bread in advance; cool and store in a covered container for 2-3 days.


Let's see what we need.


We're ready to cook.



Cut the crust off the entire loaf of bread and then literally pull the bread apart with your fingers.


Place the bread directly onto a sheet pan and bake in a preheated 250-degree oven. The Pulled Bread is ready when it is golden, which will take 45 minutes to an hour.


It's ready! Pulled Bread is all toast and no crust and tastes delicious. This crazy simple treat is perfect as a dipper, crouton, or crunchy snack.


Enjoy!


Pulled Bread:

extras

  • 1 loaf of white bread, uncut

  • Cut the crust off the entire loaf of bread and then literally pull the bread apart with your fingers.

  • Place the bread directly onto a sheet pan and bake in a preheated 250-degree oven. The Pulled Bread is ready when it is golden, which will take 45 minutes to an hour.

  • Serve with preserves, eggs, stews, soups, or anything else that comes to mind.

  • Time-Saving Tip: Pull and bake the bread in advance; cool and store in a covered container for 2-3 days.

2018 Cranberry Walk