List of British breads

Traditional beremeal bannock, as made in Orkney, Scotland. The separated sector is a scone.

This is a list of bread products made in or originating from Britain. British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Bread prepared from mixed grains was introduced to Great Britain around 3700 BC.^[1]

Savoury

[edit]

Staffordshire oatcakes filled with cheese and bacon

Griddle/ pancake
- Staffordshire oatcake – called oat cakes by locals
- Crumpet (also often served sweet)
- Griddle scone

Bread

Loaf
- Cottage loaf
- Manchet
- Milk roll – also known as a 'Blackpool milk roll'.^[2]
- Pan loaf
- Plain loaf

Bun
- Barm cake

Flatbread
- Bannock
- Breakfast muffin
- Farl
- Scuffler
- Oat cake
- Stottie cake
- Tattie scone

Sweet

[edit]

References

[edit]

Wikimedia Commons has media related to Breads of the United Kingdom.

^ ""History of bread", Bakers' Federation website". Bakersfederation.org.uk. Archived from the original on 2014-12-15. Retrieved 2014-12-15.
^ "The Foods of England - Milk Roll". www.foodsofengland.co.uk.

v t e British breads
List of British breads
Bannock Bara brith Barley bread Barm cake Bath bun Bread roll Buttery Chelsea bun Chorleywood bread Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lardy cake London bun Manchet Muffin Oatcake Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Staffordshire oatcake Stottie cake
Recipes on WikiBooks Category:British breads Food portal United Kingdom portal

v t e Bread
Types	Brown bread Bun Flatbread Multigrain Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Sprouted Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Dough conditioner Eggs Fat Flour Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Warmer Toaster Weighing scales
Processes and techniques	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pakora Bread pudding Croutons French toast Rusks Stuffing Sandwiches Toast
Other	Bakery Breadmaking Baker percentage Bread and salt Bread in Europe Bread clip History of bread
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Savoury

Sweet

See also

References