Plain loaf

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Plain loaf
Bread

Place of origin:
Scotland
Recipes at Wikibooks:
Plain loaf
Media at Wikimedia Commons:
Plain loaf

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. 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. This style of bread does not fit well in most modern toasters due to the greater height of the loaf. This was once the more widely available style of loaf in comparison to the now more common pan loaf.^[1]

References

↑ 1.0 1.1 1.2 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 Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lady Arundel's Manchet Lardy cake London bun Manchet Muffin Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Stottie cake

Recipes on WikiBooks Category:British breads The Food Portal The United Kingdom Portal

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