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French loaf of bread that is cut with a pair of small sharp scissors so it resembles a wheat stalk. Cuts are made diagonally about 2 inches apart on the top of the loaf, cutting almost three-fourths of the way into the loaf. A cut piece is lifted and turned to the right; the next piece is lifted and turned to the left, until all pieces have been turned to alternating sides.
From "Betty Crocker's Best Bread Machine Cookbook." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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