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List Of British Breads
This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Bread prepared from mixed grains was introduced to Great Britain around 3700 BC. Savoury * Griddle pancake ** Bannock ** Crumpet (also often served sweet; known as pikelets in some areas of England) ** Griddle scone ** Muffin ** Pikelet – name by which crumpets are known in the Midlands and some areas of Northern England; also, an alternative name in Australia and New Zealand for what are generally called drop scones there ** Scotch pancake, also called pikelet (Australia and New Zealand) or drop scone (some areas of Scotland; Australian and New Zealand) ** Staffordshire oatcake – called oat cakes by locals * Bread ** Barley bread ** Cockle bread ** Granary bread – made from malted-grain flour (in the United Kingdom, ''Granary flour'', a proprietary malted-grain flour, is a brand name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drop Scone
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet or savoury—can also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Roll
Milk roll or Blackpool roll is a soft, round type of British bread traditionally associated with the town of Blackpool, Lancashire. It is made using milk instead of water, as well as white flour, yeast, and sugar. Milk roll is soft and light-textured, with a soft crust. The loaf is approximately in diameter and approximately in weight. The exact origin of milk breads is unclear. There is evidence from a British baker, Robert Clarke, that knowledge of milk bread in the United Kingdom dates back to 1862 and came from Japan, shortly after the isolationist country had been forced open to the rest of the world. However, there is also mention of a milk roll recipe in Dutch literature in 1823. Although the exact origin of milk bread is unclear, the exchange of such recipes could have occurred during the early Japan–Netherlands relations. Shape and structure Milk rolls are baked in a two-part cylindrical mould with ridges to indicate slice-cutting positions. Warburtons bakery dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manchet
Manchet, manchette or michette is a wheaten, yeast-leavened bread of very good quality, or a small flat circular loaf. It is a bread that was small enough to be held in the hand. History The ''Oxford English Dictionary'' traces the use of the English word ''manchet'' back to about 1450 and equates this type of bread with . One of the first recipes printed in English for manchet bread comes from the 1588 recipe book ''The Good Huswifes Handmaide'' by an unknown author. In it the author explains that the flour must be fine and have been ''boulted'' twice. Florence White's classic English cuisine book ''Good Things in England'', first published in 1932, contains several recipes for manchets. White gives five regional varieties of the bread and quotes from sources for the recipes. The first is from Gervase Markham in Nottinghamshire published in 1615 where White quotes an anonymous source that describes a manchet as 'Your best and principal bread'. Gervase Markham writes that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Loaf
A cottage loaf is a traditional type of bread originating in England. The loaf is characterised by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller: the shape is similar to that of the French brioche à tête and the ''pain chapeau'' of Finistère.Davidson, A. ''The Oxford companion to food'', OUP, 2006, p.99 The origins of the name and shape are unknown but possibly extend back hundreds of years. Elizabeth David, who described the cottage loaf in her ''English Bread and Yeast Cookery'', surmised that the shape may have arisen as a way of saving 'floor space' in old-fashioned bread ovens. The name, however, did not first appear in writing until the mid-nineteenth century.Ayto, J. ''The glutton's glossary: a dictionary of food and drink terms'', Routledge, 1990, p.80 It was formerly possible to find an oblong version, known as a "cottage brick", and common in the London area. Cottage loaves, while formerly comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batch Loaf
A plain loaf, slices of which are known in Scots as plain breid (pronounced ), 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. There is no crust on the sides due to the unbaked loaves being stuck together in batches, 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. See also * List of breads * List of British breads This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Bread prepared from mixed grains was introduced to Great Britain aro ... References External links Scottish breads Yeast breads {{bread-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf
A loaf (: loaves) is a (usually) rounded or oblong quantity of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained;Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'', p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rowie
A rowie, also known as a buttery or Aberdeen roll, is a savoury bread roll originating from Aberdeen, Scotland. Origin Legend has it that the rowie was made for the fishermen sailing from Aberdeen harbour. The theory is that they needed a bread that would not become stale during the two weeks or more that they were at sea. The high fat content meant the bread also provided an immediate energy source. Rowies are typically made from flour, butter, lard, salt, sugar and yeast. However, concerns have been raised about major commercial producers swapping the traditional butter and lard mixture for palm oil. Serving Butteries are noted for their flaky texture and buttery taste, similar to that of a croissant, and slight saltiness. They are often toasted and served with jam or butter, golden syrup or plain with tea, although the high fat content makes them extremely hot when toasted. As the alternative name of ''Aberdeen roll'' suggests, butteries are a speciality of Aberdeen but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sprouted Bread
Ganja White Night is a Belgian dubstep and bass music duo formed in Brussels in 2008 and consisting of Benjamin "Bamby" Bayeul and Charlie "Erwan" Dodson. The duo publish music through SubCarbon Records, which they founded in 2009, and have released 12 albums starting with their self-titled debut in 2010. Ganja White Night have several animated music videos centered around the character Mr. Wobble, created by the group in 2016. History Ganja White Night was formed in Brussels, the capital of Belgium, by Benjamin "Bamby" Bayeul, Charlie "Erwan" Dodson, and François "LeBelgeElectrod" Volral in 2008. The group founded the digital label SubCarbon Records in 2009 and released their debut self-titled album the following year; LeBelgeElectrod left the group in 2012. Ganja White Night collaborate with a Belgian street artist known as Ebo on animated music videos centered around Mr. Wobble, the lead character of a fictional universe created by the group in 2016. In July 2019, the duo r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malt
Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". Malted grain is used to make beer, whisky, malted milk, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine, and Milo (drink), Milo, and some baked goods, such as malt loaf, bagels, and Rich Tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains' starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cockle Bread
Cockle bread was an inferior type of British corn or wheat bread mixed with " cockle weed". In the 17th century a practice known as "moulding" cockle-bread had a sexual connotation. Cockle bread is also mentioned in a 19th-century nursery rhyme. Cockle weed bread The play '' The Old Wives' Tale'' by George Peele, first published in 1595, has a reference to "cockle-bread". The editor of a 20th-century edition of the play, Charles Whitworth, points to the " cockle" as a weed found in corn and wheat fields, and suggests that "cockle-bread" was possibly an inferior bread, made from those grains, with the weed mixed into it. William Carew Hazlitt writing in ''Faith and Folklore: a dictionary'' in 1905, gives the same explanation of "Cockle Bread" as Whitworth. The "moulding" of cocklebread In the 17th century, a sexual connotation is attached not to the bread itself but to "a dance that involved revealing the buttocks and simulating sexual activity"; this activity was known as "mouldi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley Bread
Barley bread is a type of bread made from barley flour derived from the grain of the barley plant. In the British Isles it is a bread which dates back to the Iron Age. Today, barley flour is commonly blended (in a smaller proportion) with wheat flour to make conventional breadmaking flour. Religious references A loaf of barley bread features in a dream mentioned in : a Midianite man dreamt that "a loaf of barley bread tumbled into the camp of Midian; it came to a tent and struck it so that it fell and overturned, and the tent collapsed"; Israelite leader Gideon overheard an account of the dream and concluded that he was assured of victory over the Midianites. Loaves made of barley feature in the story of the feeding of the 5000 in John's Gospel in the New Testament (). It is mentioned in Islamic sources as a commoner's food in comparison with wheat bread, perceived as a luxury item. In the Muwatta Imam Malik ''Al-Muwaṭṭaʾ'' (, 'the approved') or ''Muwatta Imam Mal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
