Plain loaf
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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]
[edit] References
- ^ a b c Robinson, Mairi (1985). The Concise Scots Dictionary. Aberdeen University Press. pp. 500. ISBN 0080284922.
[edit] External links
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