Plain loaf
Traditional style of loaf
 | |
| Type | Bread |
|---|---|
| Place of origin | Scotland |
A plain loaf, slices of which are known in Scots as plain breid (pronounced [plen brid]), is a traditional style of loaf made chiefly in Scotland and Ireland. It has a dark, well-fired crust on the top and bottom of the bread.[1]
There is no crust on the sides due to the unbaked loaves being stuck together in batches,[1] baked together then torn into individual loaves afterwards. The term batch loaf is sometimes used. This was once the more widely available style of loaf in comparison to the now more common pan loaf.[1]
See also
- List of breads
- List of British breads
References
- ^ a b c Robinson, Mairi (1985). The Concise Scots Dictionary. Aberdeen University Press. p. 500. ISBN 0-08-028492-2.
External links
- v
- t
- e
British breads
- Bannock
- Bara brith
- Barley bread
- Barm cake
- Bath bun
- Bread roll
- Buttery
- Chelsea bun
- Chorleywood bread
- Cockle bread
- Colston bun
- Cottage loaf
- Crumpet
- Dripping cake
- Farl
- Fried bread
- Griddle scone
- Hot cross bun
- Iced bun
- Lardy cake
- London bun
- Manchet
- Muffin
- Oatcake
- Pan loaf
- Plain loaf
- Potato scone
- Saffron bun
- Sally Lunn bun
- Scone
- Scuffler
- Singing hinny
- Staffordshire oatcake
- Stottie cake
Recipes on WikiBooks
Category:British breads
Food portal
United Kingdom portal
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
