List of British breads

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]

Griddle pancake
- Bannock
- Crumpet (also often served sweet; sometimes mistakenly called pikelets in some areas of England. Although extremely similar, crumpets are thicker with a lighter and fluffier texture, whereas pikelets are thinner and less airy than their close cousins.)
- English muffin
- Griddle scone
- Pikelet – name by which crumpets are known in the Midlands and some areas of Northern England; also, an alternative name in Australia and New Zealand for what are generally called drop scones there. See the above entry for crumpets which details physical differences between crumpets & pikelets which some people note.
- Scotch pancake, also called pikelet (Australia and New Zealand) or drop scone (some areas of Scotland; Australian and New Zealand)
- Staffordshire oatcake – called oat cakes by locals

Bread
- Barley bread
- Cockle bread
- Granary bread – made from malted-grain flour (in the United Kingdom, Granary flour, a proprietary malted-grain flour, is a brand name, so bakeries may call these breads malthouse or malted-grain bread.)^[2] See: sprouted bread for similar.
- Rowie

Loaf
- Bloomer – hand-shaped loaf with rounded ends, often with deep diagonal slashes made to the top before baking, tray baked ^[3]
- Batch loaf
- Cob – bread loaf of a roughly spherical shape, slightly flattened
- Cottage loaf
- Manchet
- Milk roll – also known as a 'Blackpool milk roll'.^[4]
- National Loaf
- Pan loaf (tin loaf) - a loaf with a cut along the top is known as a split tin. The split can be accentuated by brushing with cold water.
- Plain loaf
- Tiger bread

Bun
- Barm cake
- Bap
- Devonshire split (traditionally part of a cream tea, rather than scones)
- Scuffler
- Stottie cake
- Lancashire oven bottom
- Roll
- Sub

Flatbread
- Farl
- Oatcake § England
  - Staffordshire oatcake
  - Derbyshire oatcake
  - Lancashire and Yorkshire oatcake, also known as Cumberland oatcake, havver cake or clapcake^[5]
- Oatcake § Scotland
- Tattie scone
- Potato cake

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.
↑ "Malted-grain bread recipes". BBC Food.
↑ "Bloomer (recipe by Paul Hollywood)". SBS Food. 9 July 2020.
↑ "The Foods of England - Milk Roll". www.foodsofengland.info.
↑ Hyslop, Leah (12 March 2014). "Eight forgotten British bakes that deserve a comeback". The Telegraph.

v t e British breads
List of British breads
Bannock Bara brith Barley bread Barm cake Bath bun Batch or bun Bread roll Buttery Chelsea bun Chorleywood bread Cob 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	Bark bread Brown bread Beer bread Bun Flatbread Hearth bread Milk bread 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 Shortening Sugar Water
Equipment	Oven Alveograph 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 Tangzhong Vienna process
Uses	Beer from bread Breadcrumbs 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
List articles	American breads Armenian breads Brand name breads Bread dishes Bread rolls British breads Buns French breads Indian breads Pakistani breads Quick breads Sourdough breads Sweet breads Swiss breads Toast dishes
Category

Lists of prepared foods

Dishes
by origin

Africa	Angolan Central African Chadian Egyptian Ethiopian and Eritrean Gabonese Libyan Moroccan Nigerian Nigerien São Toméan Seychellois Togolese Tunisian Western Saharan
North America	Anguillian Cuban Jamaican Mexican United States Hawaiian Italian-American Jewish-American New Orleans regional beverages regional dishes Southern United States
South America	Argentine Brazilian Colombian Ecuadorian Paraguayan Peruvian Venezuelan
Asia	Armenian Azerbaijani Bangladeshi Burmese Caucasian Chinese Beijing Sichuan Tibetan Filipino Indian Iranian Indonesian Israeli Japanese Jordanian Korean North Korean Malaysian Maldivian Nepalese Palestinian Peranakan Russian Singaporean Thai Turkish Uzbek Vietnamese
Europe	Armenian Azerbaijani Caucasian English French German Greek Hungarian typical Hungarian dishes Irish Italian Sicilian Liechtensteiner Maltese Norwegian Polish Portuguese Romanian Russian Sámi Scottish Spanish Turkish Ukrainian Crimean Tatar
Oceania	Australian New Zealander
Misc./other	Jewish National dishes

By type
and origin

Breads	American Armenian British Indian Pakistani Swiss
Cheeses	American Armenian British Cornish Dutch English French German Greek Irish Italian Polish Spanish Swiss Syrian
Condiments	Accompaniments to French fries Filipino Indian Indonesian Japanese Pakistani
Desserts and sweets	American Argentine Armenian Bangladeshi Brazilian British Chinese Filipino French German Indian Indonesian Italian Japanese Korean Tteok Pakistani Polish Romanian Russian Spanish Sri Lankan Taiwanese Thai Turkish
Soups and stews	Azerbaijani Chinese French German Indian Indonesian Italian Japanese Pakistani Spanish
Snack foods	Snack foods by country Indian subcontinent Indonesian Japanese
Misc.	American sandwiches Foods with religious symbolism Indonesian noodles Pakistani meat Pakistani rice Pakistani vegetable Puddings (savoury) Vietnamese noodles Vietnamese specialities

By type

By cooking style	Baked goods twice-baked Casseroles Deep fried Smoked Spit-roasted Steamed
By preparation style	Dips Dried Fermented soy products Food pastes Garnishes Gravies Instant Pickled fruits relishes Rolled Sauces dessert fish hot instant Spreads Stuffed
Breads, grains, nuts and seeds	Almond Breads dishes flatbreads quick rolls sourdough sweet Buckwheat Coconut milk Crackers Dumplings Fried dough Legume chickpea peanut Maize Noodles dishes fried noodle ramen Pancakes Pasta dishes Rice cakes fried pudding rice and beans Sesame seed Toast
Dairy-based	Butter dishes Cheeses brined dishes fondues Yogurt-based
Fruits and vegetables	Apple Avocado Banana Broccoli Cabbage Carrot Cassava Cherry Eggplant Garlic Grape Lemon Melon Onion Plum Potato French fries Salads Arab Thai Soy-based Squash and pumpkin Strawberry Sweet potato Tofu Tomato
Fish and seafood	Clam Cod Crab Fish head Fish stews Fried fish Herring Raw fish Salmon Shrimp Sushi and sashimi Tuna
Meat-based	Barbecue Beef shredded steak veal Chicken Duck Egg scrambled Goat Hamburgers Hot dogs Kebabs Lamb Meatball Mixed grill Pork bacon ham dishes hams Sausages dishes
Soups and stews	Bean Blood Cheese Cold Cream Fish and seafood Noodle Sour Vegetable
Sweets	Cakes Candies Chocolate bars Chocolate-covered Cookies sandwich shortbread Desserts custard Doughnuts Maple Pastries Choux poppy seed Pies, tarts and flans Puddings
Misc.	Ancient Bacon substitutes Baozi Breakfast cereals drinks Brunch Chifa Christmas Chutneys Coffee Comfort Hangover remedies Hors d'oeuvre tapas Mushroom Porridges Sandwiches Soul Street Syrups Tortilla-based Traditional

Savoury

Sweet

See also

References