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 Bread is a staple food prepared from a dough of flour
and water, usually by baking. Throughout recorded
history it has been popular around the world and is
one of the oldest artificial foods, having been of
importance since the dawn of agriculture.
 – Fruited bread from Wales of which there are many
varieties, some made with yeast and others baking
powder. Traditionally eaten sliced and buttered.
 – 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.
 – 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.
 – Traditional Aberdeen butter yeast rolls. Shaped in a
round or oval with a crisp crust and light flaky texture.
 – 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.

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Bread

  • 1.
  • 2.  Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.
  • 3.  – Fruited bread from Wales of which there are many varieties, some made with yeast and others baking powder. Traditionally eaten sliced and buttered.
  • 4.  – Usually made with a milk bread dough, baked in a ridged mould. Also known as a pistol.
  • 5.  Batch – Loaf baked in a batch with others, rather than separately, wholemeal.
  • 6.  – 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.
  • 7.  – Traditional Aberdeen butter yeast rolls. Shaped in a round or oval with a crisp crust and light flaky texture.
  • 8.  – 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.