Types of bread

Bara Brith
Fruited bread from Wales of which there are many varieties, some made with yeast and others baking powder. Traditionally eaten sliced and buttered.
Barrel
Usually made with a milk bread dough, baked in a ridged mould. Also known as a pistol.
Batch
Loaf baked in a batch with others, rather than separately, to give soft-sides. Usually white but can also be brown or wholemeal.
Bloomer
Thick, long, white loaf, lightly cut across the top so that the cuts open out or ‘bloom’ to give a crisp crust. Sometimes sprinkled with poppy seeds.
Buttery Rowies
Traditional Aberdeen butter yeast rolls. Shaped in a round or oval with a crisp crust and light flaky texture.
Challah
An egg enriched coiled Jewish bread traditionally eaten around the Sabbath and at festivals.
Ciabatta
Delicious tasting Italian bread made with olive oil. Perfect for filling or topping. Cut into slices or tear into chunks and serve with pasta and salad.
Cob
Round smooth crusted loaf often topped with cracked wheat.
Coburg
Round, crusty white loaf with a deeply cut cross on the top.
Cornish Splits
Sweet, light yeasted buns enriched with butter and milk. Also called Devonshire splits. Often dusted with icing sugar and traditionally eaten filled with jam and clotted cream.
Cottage
White loaf made from two round pieces of dough. One (smaller than the other) is secured on top of the larger piece. Often dusted with flour before baking.
Daktyla
A traditional shaped loaf from Greece covered in sesame seeds. Daktyla means fingers because it is shaped to be broken into finger like pieces.
Farmhouse
White loaf baked in a special tin and cut lengthwise along the top, often dusted with flour.
Naan
Britain’s favourite take-away would not be the same without naan. Naan is an Indian speciality bread full of flavour and usually eaten with a vast range of Indian food. It is also delicious with dips and perfect to clean up the sauces from the plate!
Pitta
One of the most popular ethnic Breads, originally from the Middle East, pitta comes in different sizes and varieties and is highly versatile. You can fill it with virtually any filling of your choice. It is also delicious with Mediterranean dips and spreads such as tzatziki and hummus.
Plait
A special shape, usually plaited with three strands of white dough, sometimes enriched with eggs or milk.
Rolls
Many different varieties, shapes and sizes ranging from crusty white rolls to soft wholemeal baps.
Sandwich
Large flat-topped loaf baked in a lidded square tin.
Sliced wrapped
With many different varieties including white, brown and wholemeal, the sliced wrapped loaf is a convenient bread which makes perfect toast and sandwiches.
Soda Bread
Flat, round, heavy loaf usually marked into quarters and risen with baking powder, not yeast. Soda Bread comes originally from Ireland.
Stottie
A flat round large bap from the North East of England. The Geordie stottie has a fluffy texture and was often traditionally eaten filled with bacon and peaspudding.
Tin
Loaf baked in a rectangular open tin.