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_ Bread Dough as Art
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Bread Dough as Art

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 The dough

10 slices of pan bread, crusts removed
3 dessert spoonfuls of glycerine
2 dessert spoonfuls of lemon juice
3 soup spoonfuls of size Preparation Place the bread in a large saucepan or bowl. Rub with the fingers until fine breadcrumb stage, almost like flour, making sure that no crumbs remain. Add the other ingredients, and mix well with the hands, until the mixture forms a ball, and does not stick to the hands. If it is too wet, more bread can be added. It is better to be too wet than too dry, as in the latter case, it is more difficult to judge the amounts of glycerine, lemon and size which need to be added. Conservation The mixture should be kept in a tightly closed plastic bag, away from contact with the air.