| Type | Bread |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Scotland |
A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1] [2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish so as to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all round the bread, in contrast to a plain loaf's darker crust only at the top and bottom. [2]
A pan loaf was once more expensive than the then more common plain loaf. [1] Therefore, in Scots and Scottish English, to speak with a pan loafy voice is to speak in a posh or affected manner, e.g. the distinctive accents of Kelvinside, Glasgow and Morningside, Edinburgh. [1] [2] [3]
Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture.
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide.
A scone is a traditional British baked good, popular in the United Kingdom and Ireland. It is usually made of either wheat or oatmeal with baking powder as a leavening agent, and baked on sheet pans. A scone is often slightly sweetened and occasionally glazed with egg wash. The scone is a basic component of the cream tea. It differs from teacakes and other types of sweets that are made with yeast. Scones were chosen as the Republic of Ireland representative for Café Europe during the Austrian Presidency of the European Union in 2006, while the United Kingdom chose shortbread.
A baguette is a long, thin type of bread of French origin that is commonly made from basic lean dough. It is distinguishable by its length and crisp crust.
Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. The chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs". It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing.
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.
Leberkäse (help·info) in Austria and the Swabian, Bavarian and Franconian parts of Germany, 'leverkaas' in the Netherlands and Fleischkäse ("meat-cheese") in Saarland, Baden, Switzerland and Tyrol) is a specialty food found in the south of Germany, in Austria and parts of Switzerland, similar to bologna sausage. It consists of beef, pork and bacon and is made by grinding the ingredients very finely and then baking it as a loaf in a bread pan until it has a crunchy brown crust. Variations may be made using other kinds of meat such as horse meat or turkey, or may contain additional ingredients such as cheese or minced chili peppers.
Pumpernickel is a typically dense, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains.
The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish breakfast.
A bread making machine or breadmaker is a home appliance for baking bread. It consists of a bread pan, at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel. Most bread machines have different cycles for different kinds of dough—including white bread, whole grain, European-style, and dough-only. Many also have a timer to allow the bread machine to function without operator input, and some high-end models allow the user to program a custom cycle.
A loaf is a (usually) rounded or oblong mass 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; 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 Pullman loaf, sometimes called the "sandwich loaf" or "pan bread", is a rectangular loaf of white bread baked in a long, narrow, lidded pan. The French term for this style of loaf is pain de mie, or, less commonly, pain anglais.
Sándwiches de miga, also called rafaelitos, are popular food items in Argentina and Uruguay, where they are often consumed at parties. Rather than making them from scratch, Argentines usually buy them at a local bakery. They can be toasted or untoasted. The toasted version is common bar food in both countries, known locally as tostados or carlitos in Argentina, and sándwiches calientes in Uruguay.
Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with other British and wider European cuisine as a result of local, regional, and continental influences—both ancient and modern.
A plain loaf, slices of which are known in Scots as plain breid, 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.
Barm, also called ale yeast, is the foam or scum formed on the top of a fermenting liquid, such as beer, wine, or feedstock for spirits or industrial ethanol distillation. It is used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven (sourdough). Various cultures derived from barm, usually Saccharomyces cerevisiae, became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Bread has a significance beyond mere nutrition in many cultures in the Western world and Asia because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements of the Eucharist; see sacramental bread. The word companion comes from Latin com- "with" + panis "bread".
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
