breads

A form of bread aerated directly with carbon dioxide gas, instead of allowing the gas to be produced by yeast.

Described in Wright 1857 as "a purgative cake made of spurge, ginger, flour, oatmeal etc." Spurge is a plant of the Euphorbia family, which exudes a milky sap, ...

Flattish bread incorporating apple pieces and chopped walnuts.

Yeast-raised barley bread is known from ancient times, but, it being, presumably, a commonplace product there was no need to write down any receipts. It is ment...

Very soft bread roll, typically 6ins diameter, 1½ins thick.

Rounded yeast-raised white wheatflour buns, about 4ins diameter and 2ins high, made with sugar, egg, butter and a little lemon and sweet spices. Light baked, gl...

Yeast-raised white wheatflour dough, rolled very thin, sprinkled with currants and sugar, folded, cut into strips and baked. Known since 1869, these buns were l...

Small round buns of fat-and-egg rich, yeast-raised sweet white wheatflour, with dried fruit and peel mixed-in.

A style of loaf, large and oval with a series of parallel diagonal slashes across its top. This style is common throughout Europe, but is only known by this nam...

Pancakes of buckwheat flour with milk, yeast and eggs (Hammond 1819, Eaton 1822, etc).

Yeast-raised tin loaf made with dried fruit and peel and a significant proportion of dripping

Older term for enriched bread.

What do people call a bread which looks like this?

Usually small, lightly baked, egg-and-butter rich bread rolls (Eaton 1822, etc). Moxon 1764 adds currants and nutmeg.

Yeast-raised white rolls made with eggs, sugar and butter (Eaton 1822, etc).

Dough of plain flour, water and soda rolled out very thinly and baked. Well known from local reports.

Bread dough roll, dabbed with lard and rolled into pin-wheel, sprinkled with sugar and baked.

Unlike brown breads elsewhere in Europe, English Brown Bread has a much softer texture, from mixing a proportion of white flour with wholemeal, from removing br...

Old name for "The blackest and coarsest Bread". Not thought to be directly related to the bread-based Brown George Pudding

Egg and butter enriched bread with spices, served with a sweet sauce. (AW 1591, WM 1658, Eaton 1822).

(ME chiete, ME-15 chet, chete, 15 chett, 15-16 cheate, cheat, (17-18 Hist. cheat, chete) also cheat-bread, cheat-loaf)

Bread loaf with cheese and fried minced onion mixed-in.

Yeast or soda-raised tin loaf containing a high proportion of grated cheese and chopped walnuts.

Thin batons of dough, typically ½in diameter and 7ins long, with cheese, usually Cheddar, baked hard.

Small, soft, yeast-raised round buns made with butter, condensed milk and egg, glazed with weak sugar syrup and baked. Known at least since 'Cassell's dictionar...

The Chorleywood Bread Process, or CBP, was developed in 1961 by the Flour Milling and Baking Research Association at Chorleywood in Hertfordshire and is now use...

Large, flat oatmeal crispbread, cooked on a griddle, then dried out.

A style of round crusty white wheatflour bread loaf formed without a tin and with crown-like radial slashes around the top.

Dough of white flour, salt and cold water only, baked.

Yeast-raised sweet bread round with sweet spices, lemon and a little dried fruit and candied peel. Made in a large size with (typically) 8 division markings and...

Given by Wright 1857 as a name for gingerbread.

General term for a bread loaf shaped by hand, the name probably derived from 'manchet' (White 1932)

Yeast-raised bread made from two spheres of dough placed one atop the other, the upper somewhat smaller than the lower, the two joined by forming an indent in t...

General term for, usually soda-raised enriched slab cake, often with butter, currants, raisins, peel, eggs, treacle etc.

Flatbread made by laying a round patty of unleavened dough over a stick to be baked over an open camp-fire.

Dough of flour, butter, beaten egg, milk, yeast. Part-baked as rolls, cooled, dipped in milk and oven dried.

A butter-rich yeast-raised cake with spices and dried fruit, glazed with syrup.

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Buckwheat batter with yeast, allowed to froth vigorously, poured and cooked as small pancakes. Served buttered.

The Leeds Mercury (Saturday 11 March 1893), quoting 'Dialect of the West Riding' gave; "FATTY-CAKE—flat cake, about three-quarters of inch thick, in which is an...

An enriched, spiced, bread bun.

A name used for various types of toasted bread.

General name for fruit-filled yeast-raised breads.

Slightly sweetened yeast-raised enriched white wheatflour buns, c5ins diameter, 1½ins thick, medium-high bake, with a with modest admixture of dried fruit and s...

Flour batter, dropped into small, hot, tins and baked so as to rise without the use of yeast or other raising agents.

Soda-raised white wheatflour bread made with dark sugar, treacle, egg, sultanas and mixed spices.

Flaked-paste bread rolls, glazed. Known from 'Old Surrey Receipts & Food for Thought' by Daphne Grimm (Phillimore & Co Ltd, 1991, ISBN 10: 0850338158) and subse...

Used as an alternative name for Eggy Bread or for a soda-raised bread made with treacle, egg, dried fruit and sweet spices. (White 1932, etc)

Very large, highly decorative, plaited loaf in the form of a stylized wheat sheaf used as the centrepiece of the harvest celebrations.

Small oval bread dough teacakes made with added lard and caraway seeds. Whigs are known in this form at least since Moxon 1764.

Bread loaf with minced hazelnuts mixed-in.

A form of wheat grown in Surrey and Hertfordshire, and the bread made from this.

(or 'Cross-Buns', 'Crossbuns')

Bun of slightly sweetened bread dough with fat. c3ins diameter, 1½in thick, with deep thumb depression in the centre. Receipt in 'Food in England' by Dorothy Ha...

Small, yeast-raised, soft, sweetened white wheatflour rolls, c4ins long by 1½ins diameter with soft icing on top.

The word 'jannock' means straightforward or genuine, and has been applied to plain bread loaves in both Lancashire and Northamptonshire.

Sweetened leavened bread made with butter and caraway seeds, traditionally washed down with Hot Pot or 'Cattern Bowl' - a hot spiced drink.

A raising mixture made from hops, water, flour and yeast applied to a mashed-potato-and-flour bread dough. Known only from Mrs.B, and unknown from local enquiri...

Flat round breads the size of a dinner plate, baked on a girdle. They can be made with wheat meal, oatmeal, barley or peasemeal.

Yeast-raised sweet spiced loaf made with butter. Dried fruit rolled into the centre before baking (Hartley 1954, etc)

and the Cheltenham Dripper

Now usually highly-glazed, yeast-raised round sweet white wheatflour buns made with egg and lemon.

Dough of flour, sugar, butter, egg and milk, "cut it in pieces the size of eggs, roll them even, and ... bake quick" (Soyer 1845)

A general term for bread made from what would now be considered a standard dough, as regulated by the London Bread Act of 1822, which enforced standards to prev...

Small, sweet, raised white wheatflour buns of variable composition and shape, glazed. Sometimes enriched with egg and milk and often flavoured with candied peel...

Everyday table bread made with a high proportion of malted wheat, distinct from the sweet malt loaf made with malt extract.

(Also recorded as: manged, maunchett, maynche, maynchett, mayned, mengyd, meyned, manchete, manchett, manchet, mainchet, mancheat, mancheate, manched, manchuet,...

Small yeast-raised fruited buns, baked to form a cracked surface, sugar syrup and sugar crystal topping.

Soda-raised sweet bread with sweet spices, peel and marmalade mixed-in.

A form of sweet bread cake containing pineapple, cherries, dates and walnuts. Known only from a receipt book published by the Derbyshire Federation of Women's I...

Plain white bread made with milk rather than water, said to give a softer texture and better keeping qualities.

Soft white bread loaf, about 7ins diameter and 1lb weight, made with milk and baked in a two-part, enclosed cylindrical mould with circumferential ridges to ind...

Circular, slightly enriched, bread buns c4ins round, 1½ins thick, with white sugar icing strewn with hundreds-and-thousands.

Small, plain, yeast-raised loaf cooked on a griddle, or between two griddles, to form a very soft bun c5ins diameter, 1in thick. Known at least since the beginn...

Brown bread with caraway seeds. Hartley 1954, etc. For other breads with caraway seeds, see Caraway Bread...

Sweetened yeast-raised dough made with butter, formed into c4ins x 1/2in strips, twisted, sprinkled with sugar and baked.

Very soft oatcakes, typically 8ins diameter, 1/4 ins thick, made from a batter of medium oatmeal (sometimes with wheatflour) raised with yeast until frothy, pou...

Yeast-raised hotplate-cooked flat-breads made with oat flour, formed in an oval shape. A type of oat cake. Now relatively rare and eaten soft and hot, unlike th...

Very soft, slightly soda or yeast-raised, thin oatmeal pancakes eaten very fresh. Many small oatcake shops exist in North Staffordshire and serve them filled wi...

Any of a variety of breads made with oatmeal, generally with an admixture of wheatflour.

The term 'oven bottom' is occasionally applied to types of bread and cakes cooked, presumably, at the bottom of the oven. There is no definitive form, nor can t...

Round yeast-raised wheatflour buns made with butter, beer, egg, milk, sugar and raisins, flavoured with sweet spices.

(also paindemeine, payndmayn, paynedemayne, peyndemayne, payndemayn, paindemain, pandemain, payman, paymen, paynemayn, paynmain, paynman, paynmayn, paynmayne, p...

Old term for bread mulch for babies.

Small rings of plain bread dough, baked.

Sweet yeast-raised bread buns with dried fruit and candied peel formed into the point-ended shape of weaver's shuttles, glazed. Eaten on Saint Valentine's Day i...

Thick toast with spiced honey and pine kernels.

Dough of wheatflour and mashed potato. "An ounce or two of butter, an egg and some new milk, will convert this bread into superior rolls." (Acton 1845)

A large loaf, often cut into quarters for sale.

Name for Saffron Cake buns, commonly with added fruit, made for special occasions.

Sweet bread loaf with rhubarb puree and finely chopped dates mixed-in.

Crisp-bread made from oatmeal, as Havercake or Clapbread

Yeast-raised tin loaf with lard, raisins, peel, sugar, currants and allspice (White 1932). A form of Yule Bread

Lightly baked small rolls of flour, egg white, butter and yeast.

Fancy bread loaf style, round with a series of many shallow cross cuts on the top forming a chequerboard appearance. The origin of the name for a type of bread ...

(also Lund, or Lun) Large, round, very soft, yeast-raised white wheatflour bread buns made with added egg and butter. Originally usually served as a breakfast i...

Small plain round cakes of yeast-raised white wheatflour with egg. Given in 'Food in England' by Dorothy Hartley (Hartley 1954).

Seed Cake

A kind of bread or bun made of very fine flour, particularly that prepared for the Spring Festival. Commonly referred to as being boiled before being baked, in ...

Pieces of bread over which a soup or broth is poured. Known at least since the 'Ayenbite of inwyt' of about 1340 "Ase is a zop of hot bryead huanne me hit poteþ...

Almost spherical white wheatflour rolls, risen very high and baked to a hard dark crust. Served with soup.

Two descriptions of sweet glazed yeast-raised buns are associated with Southwold.

Sweet, butter-rich leavened white bread, made with milk and formed into small balls. Baked, and often sprinkled with sugar. Served cold split in half and filled...

Yeast-raised bread buns with sugar, salt and spices.

Large, round, white wheatflour rolls, often filled with ham, cheese etc.

Very large wheatflour dumplings made with milk and raised, unusually for dumplings, with yeast. Boiled and served with gravy as a snack or starter, or accompani...

Large round yeast-raised wheatflour cake with egg, sugar, butter and sweet spices.

Sausage rolls made with bread dough outer casing, baked entire. A survival of the earlier form of Sausage Roll

A form of wheatflour soft-bun formed to be split and filled with cream. Known only from the grocers Jempsons. See also Cornish Splits

Tandry is a familiar version of 'Saint Andrew', sometimes considerd the patron of lacemakers, in whose honour a type of whigg was made, most notably at Pavenham...

Form of large, fruited, saffron bun particularly associated with Methodist Church outings in the West of Cornwall. Repeatedly appearing in baker's advertisement...

Soda-raised dough of wheatflour and barley flour with buttermilk, formed into c2ins rounds, glazed and baked. See also: Barley Bread

Bread slice topped with clotted cream and Golden Syrup. Known from several newspaper reports from the late 19th and early 20th Century.

Sweet butter-rich yeast-raised white bread formed into balls and baked. Served cold split in half and filled, eg. with clotted cream.

Slices of bread heated rapidly so as to crisp the surface. Served with preserves, especially marmalade, and butter at breakfast, or as a snack.

Thin slice of bread, toasted on both sides, optionally buttered, cut into slim strips for dipping, most commonly in boiled eggs.

Piece of bread used as a plate, whether a cut slice or a specifically-baked flat loaf. Commonplace in grander households from the 12th to the 18th Century.

Bread made with turnip pulp and wheat flour. Invariably presented as an emergency ration, rather than a treat. The method does not vary across more than 120 kno...

Very high dried fruit content sweet rich bread cake. Glasse 1747 uses seven pounds of currants to one pound of flour, plus nutmeg and butter.

Wheatflour bread made with chopped walnuts mixed-in.

The term appears repeatedly in old cookbooks, including the Austin Manuscripts of 1440 and The Forme of Cury is found in Chaucer, Langland 1390 and dozens of ot...

Bread, usually wholemeal, but occasionally white, made with the addition of extra wheatgerm.

A form of small bread cake of distinctive shape. Whiggs are one of the mysteries of traditional English baking as (like Wastel Bread) they are repeatedly mentio...

A rectangular tin loaf with a dry texture, mid-brown colour, mildly spiced with ginger. Drier than other cake-type gingerbreads, it is thought that the composit...

Small sweet bun of white wheatflour and dried fruit with lemon icing. A speciality of E.Botham & Sons of Whitby since the 1860's, but also made elsewhere.

Decorative shapes "according to the fancy" of butter-rich yeast-raised dough, baked on an iron griddle (Eaton 1822).

An enriched small bread-cake. More-or-less identical to the product generally known in England as 'teacakes' before the Fruited Teacake became universal.

A very rich, yeast-raised white wheatflour bread cake, with lard, brown sugar, sweet spices, currants, egg, prepared for the winter festival.