![]() Though it is likely that they were at one time leavened with barm or natural starter, modern bannocks are often made using baking powder.īread stuffed with a deep filling of spiced, dried fruits that are often soaked in whisky.įlaky, buttery, salty breads from Aberdeen, similar to croissants but not as light. Originally, bannocks were heavy, flat, unleavened breads, often made from barley, oats or rye and cooked on a griddle. Perhaps the oldest (5th Century) recorded British word for a bread. Tin loaf with a deep slash along the top. Hand-shaped loaf with a chequerboard pattern of slashes on top. Round, hand-shaped loaf with a smaller round on top that has a deep dent in the middle from pushing down through the top part of the loaf to join the two pieces together. Round, hand-shaped loaf with a deep cross slashed in the top. Hand-shaped loaf with rounded ends and several diagonal slashes on the top. Nowadays the following names are mainly used to identify a shape, though in the past bakers would have had specific recipes for each, varying the type of flour used, as well as proportions of ingredients, provin and cooking times. Most (or perhaps all) recipes use dried fruit such as currants, rather than plums. In Derbyshire, Staffordshire and Wales, they tend to be large, thin, soft pancakes, whilst in Yorkshire, they are dried until crisp. Americans call it an English muffin, as they use the word muffin for a big cupcake. The name is thought to come from the old French word moufflet, meaning soft. ![]() It was especially popular during the Victorian period.įlat, round bun, cooked on both sides on a griddle. Made with milk instead of some or all of the water. They are part of the traditional celebrations after the fasting of Lent, though now they are often available long before Easter.Ī flaky yeasted bread, enriched with lard, sugar and dried fruit.Ī heavy, sticky, fruited bread, sweetened with malt extract, dark sugar (or treacle). ![]() These are usually the same as teacakes but with a cross on top. The name is related to the Welsh word crempog. ![]() The following either have more than one 'home' or their origins have been lost in the mists of time.Īsmall but thick, chewy pancake, with many deep holes. You will also find that recipes for each type of bread have many variations. You will notice that certain breads on this list are enriched and flavoured with similar combinations of eggs, sugar, butter (or lard) and spices but given different local names. What some people call pikelets others know as crumpets and there are those who disagree which bread is a crumpet and which is a muffin. Around the country, there are many things called cakes that are in fact types of bread and then there are gingerbread men and Scottish oatcakes, both of which are biscuits. Please email the name and one line description to realbread tweet to using the #realbread hashtag We’d love to hear from you more regional Real Breads to add to this list and any future versions of Lessons in Loaf. The list is based on the one we have published in our Lessons in Loaf guide for schools. All are (or were at one point) Real Breads made with yeast, though more modern recipes for some might use baking powder and/or artificial additives.
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