Pan loaf

Pan loaf
Type	Bread
Place of origin	United Kingdom
Region or state	Scotland
Cookbook: Pan loaf Media: Pan loaf

A pan loaf is a style of bread loaf baked in a pan or tin.^[1]^[2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish so as to differentiate it from the plain loaf. It was once more expensive than the then more common plain loaf.^[1] Hence, to speak with a pan loafy voice is to speak in a posh or affected manner.^[1]^[2]

The pan loaf has a soft pale brown crust all round the bread, in contrast to a plain loaf's darker crust only at the top and bottom.^[2]

References

1 2 3 Robinson, Mairi (1985). The Concise Scots Dictionary. Aberdeen University Press. p. 472. ISBN 0-08-028492-2.
1 2 3 "Useful Scots Words: Pan Loaf". Caledonian Mercury. Retrieved 28 June 2012.

British breads

List of British breads

Bannock Bara brith Barley bread Barm cake Bath bun Bread roll Buttery Chelsea bun Cockle bread Colston bun Cottage loaf Crumpet Dripping cake Farl Fried bread Griddle scone Hot cross bun Iced bun Lady Arundel's Manchet Lardy cake London bun Manchet Muffin Pan loaf Plain loaf Potato scone Saffron bun Sally Lunn bun Scone Scuffler Singing hinny Stottie cake

Recipes on WikiBooks Category:British breads Food portal The United Kingdom Portal

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