British breads

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, 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.

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.

Farmhouse - White loaf baked in a special tin and cut lengthwise along the top, often dusted with flour.

Plait - A special shape, usually plaited with three strands of white dough, sometimes enriched with eggs or milk.