BS: What do you call your bread?

Subject: What do you call your bread?
From: Dave the Gnome
Date: 17 Jan 01 - 08:07 AM

Sat here having eaten my dinner. Very nice it was too. Egg salad, no mayo, bit of salt and pepper, on a lump of granary bread the shape and size of a rugby ball and I got to wondering what I should call said lump.

Here in Salford, Lancs, England, it would be a French Stick. A white circular lump of bread approx 5" in diameter and 2" deep would be a balm cake. Similar size and shape with currants is a tea cake. Similar to a balm cake but twice the size would be an oven bottom. A roll is a spherical lump of doughy white stuff that you dip in soup. A cob is similar to a roll but baked longer to give a hard crust. A muffin is like a balm cake but smaller and denser, made specialy for toasting and scone rhymes with gone.

Incidentaly, I am having my dinner because it is dinner time (noon) and I will have my tea (main evening meal)when I get home. Supper is a light snack between going to the pub and going to bed. Anything between two slices of bread (of any description) is a butty - except when you put a pie in a sliced balm cake at which point it becomes a pie burger.

Anyone got any other good regional variations so we can argue who is right;-)

Cheers

Dave the Gnome

Subject: RE: BS: What do you call your bread?
From: GUEST,the Doer of Things
Date: 17 Jan 01 - 08:13 AM

I do not have that many terms for bread. We have corn bread which we bake in a round pan. Light (or loaf) bread which we buy. French bread, somewhat oval shaped loaf, often seasoned with garlic. Bisquits and pizza sticks.

Also money, moolah, cash, loot, karo, greenbacks; we call that bread.

DOT

Subject: RE: BS: What do you call your bread?
From: Dave the Gnome
Date: 17 Jan 01 - 08:20 AM

money, moolah, cash, loot, karo, greenbacks - Ahhh! That's DOSH!

Subject: RE: BS: What do you call your bread?
From: GUEST,the Doer of Things
Date: 17 Jan 01 - 08:27 AM

Pardon my ignorance, what is DOSH?

Subject: RE: BS: What do you call your bread?
From: Naemanson
Date: 17 Jan 01 - 08:29 AM

Hey, man, bread is like, bread, ya dig?

Subject: RE: BS: What do you call your bread?
From: Jon Freeman
Date: 17 Jan 01 - 08:33 AM

I'm buying my bread from the college I am attending at the moment and I don't call it anything - I just point and say "can I have that one please". Whatever it is called, the stuff I have had so far has been very tasty and very reasonably priced.

Jon

Subject: RE: BS: What do you call your bread?
From: Dave the Gnome
Date: 17 Jan 01 - 08:35 AM

I guess a combination of DOugh and caSH. But who knows how the Salford linguistic process realy works....:-)

DtG

Subject: RE: BS: What do you call your bread?
From: GUEST,DOT
Date: 17 Jan 01 - 08:41 AM

Sounds like a dialect I heard on one of my strange journeys to never-evr land. Lot of gnomes there, you know!

DOT

Subject: RE: BS: What do you call your bread?
From: Crazy Eddie
Date: 17 Jan 01 - 09:16 AM

Well, a "BLA" is a regional type of bread roll from Waterford. Same shape as a cob but with a soft crust, and a dusting of white flour.

Our main variant of course is soda bread, which uses Sodium Bicarbonate & lactic acid as the raising agent rather than yeast. It is usually baked in a round shape, and so is referred to as a cake of bread, rather than a loaf of bread.
Brown Soda is on the menu in every hotel & guest-house but there is also white soda, and currant soda. Currant soda (which usually contains raisins these days) is often made with a richer mixture including an egg & some sugar. It is also known as spotted dog in some places. (Not to be confused with spotted Dick, which is either a dessert, or a nasty affliction, depending on your circumstances).
Of course, if there's a hurry, you could cook the soda bread on low heat in a heavy frying pan, turning it once. Your cake of bread is then known as a griddle-cake.
[Yes I DO know that a frying pan is not a griddle, but the bread is pretty much the same, and who's got a griddle these days? :o)]
We also used to get a very crusty white yeast loaf of unusual shape called a grinder, which was very nice with butter & (home-made) jam.
Nowadays, I seem to mainly eat flat bread (unleavened), but thats 'cos it seems to match houmus, olives, and such.

Subject: RE: BS: What do you call your bread?
From: Jimmy C
Date: 17 Jan 01 - 09:22 AM

In Canada, it's just bread, white or brown, wheaten, 7 grain or 12 grain. and many others but it is all bread.

In Ireland they have Farls, Bannocks and Barmbracks, A farl is 4" triangular piece about 1/2" thick and can be either a soda farl, wheaten farl or a treacle farl. Bannocks are wheaten bread about 12" round and 2" thick in the middle, Barmbrack is similar but more fluffier inside.
They also have potato farls, made with a mixture of flour, mashed potatoes and mikk, all of teh above are baked on a griddle.

Subject: RE: BS: What do you call your bread?
From: folk1234
Date: 17 Jan 01 - 09:35 AM

Speaking of Bread, here's one of my favorites. We just call it 'good'.
HOMEMADE SOUR DOUGH BREAD (From Another Time)
Phillip C. Norton, 1995

**HAVING:
* An abundance of flour from the golden wheat grown along the north bank of the Cimarron and ground by journeyman miller Aremus (Wing of the Hark) Clendennon in the Tonkawa Tribal grist mill powered by the flowing waters from another time,

* Sugar made from a blend of the robust beet grown along the Snake River in Walla Walla County, Washington, and the graceful cane, nurtured by the sea breezes and tropical sun, from San Cristobol Plantation, St. Johns, U.S. Virgin Islands,

* Yeast, patiently aged in the Gregorian Caves by the Andalusian Monks of the Saint Cyr Monastery, made from the aggregated cells of the unicellular ascomycetous fungi constituting the genus Saccharomyces, and related genera,

* Salt hand-mined from the Great Salt Plains of Alfalfa County Oklahoma, and dried by the autumn prairie wind,

* Fresh, not yet chilled, golden butter from Grandma's churn made from the morning milk of the fertile Hereford, and

* Clear, crisp, flowing water, carrying with it the ancient tales of clouds, storms, streams, rivers, lakes, and life. Water from another time.***

* From the ancient vats of Braumeister Hienrik von Mach the perfectly aged brew made from the finest hops grown in the rolling plains of Volda and hand-harvested under the bright October morning sun.

BREAD:
3 Heaping cups bread flour STARTER
1 1/2 cups starter 2 cups all purpose flour
1 pkg dry yeast 1 Tblsp sugar
1/2 cup warm beer 1 Tblsp dry yeast(1 pkg)
1 tsp salt 1 tsp salt
2 Tblsp sugar 2 cups warm beer
2 Tblsp butter, cut up

FOR STARTER: Mix all ingredients and stir with wooden spoon until well-combined and pasty. Cover with a towel & set aside in warm spot. Stir several times a day for three days. On 3rd day it should smell pleasantly sour and there should be many bubbles. You may need 4 days to reach this point. If after 4 days you are not successful, or if the mix smells rancid, start over. Check the expiration date on the yeast. Store in an earthenware air tight crock and refrigerate.

When ready to use the starter, stir and bring to room temperature. Reserve what is left over and replenish with equal parts of flour and water. Let it rise for three hours, then refrigerate.

TO MAKE BREAD: Mix all ingredients in a large warm bowl until smooth and sticky. Cover with a towel and place in a warm area to rise for one hour. Flop out on a floured bread board and begin kneading with firm, but gentle, strokes using the heel of your hands and your fingers. This is good exercise for musicians who play fretted instruments. You may want to add caraway seeds, poppy seeds, or onion flakes at this point. Knead until firm and silky. Cover, and let rise again for about 40 minutes. Hit the dough hard with a closed fist and form into two loaves. Let rise in the loaf plan or bread sheet for another 20 minutes then place in a pre-heated 350 oven for 30 to 45 minutes

Now sit in a comfortable chair, listen to good music, and breath in the earthly aroma of the yeast spirits dancing in the colorful harmony created by the harvests of wheat and sugar carried by the mysterious steam of the water from another time.

** NOTE: If you cannot find the specific ingredients, then you may use stuff from your favorite grocery store with only minor, perhaps unnoticeable, affect to the overall recipe.

***REFERENCE: "Water From Another Time", written by John McCutchen, contemporary folk singer/songwriter, and repeated, in part, as follows:

"Primed with wisdom from another time........."
"You don't take much, but you gotta have some,
The old ways help, the new ways come,
Leave a little extra for the next in line,
Gonna need a little water from another time."

"Though Grandpa's hands have gone to dust,
and Grandma's pump reduced to rust,
Their stories quench my soul and mind,
Like water from another time."

Subject: RE: BS: What do you call your bread?
From: A Wandering Minstrel
Date: 17 Jan 01 - 09:41 AM

In my native land we call the round flat ones "Stotty Cakes" and the small cubical ones "Penny Bricks"

Subject: RE: BS: What do you call your bread?
From: okthen
Date: 17 Jan 01 - 09:42 AM

I'm surprised Jon didn't mention Larva bread, made from seaweed I'm told. Then there's scofa bread, or coberg (pronounced cobber) loaves.

Pikelets on the other hand are known crumpets, in most of the civilised world.

cheers

bill

Subject: RE: BS: What do you call your bread?
From: folk1234
Date: 17 Jan 01 - 09:47 AM

Sorry. It looks like the column format for the recipe didn't work.
BREAD
3 Heaping cups bread flour
1 1/2 Cups Starter
1 pkg dry yeast
1/2 cup warm beer
1 tsp salt
2 Tblsp Sugar
2 Tblsp butter cut up

STARTER
2 Cups all purpose flour
1 Tblsp Sugar
1 pkg dry yeast
1 tsp salt
2 Cups warm beer

Subject: RE: BS: What do you call your bread?
From: Jon Freeman
Date: 17 Jan 01 - 09:48 AM

bill, I am ashamed to admit that I have never tasted larva bread and I would not even be sure where to find it in Llandudno.

Jon

Subject: RE: BS: What do you call your bread?
From: Dave the Gnome
Date: 17 Jan 01 - 10:12 AM

I thought pikelets were like crumpets but thinner (ie about 1/4" deep insted of a couple of inches like a crumpet is?)

Not as nice as a crumpet but pretty useful for sticking in the toaster!

DtG

Subject: RE: BS: What do you call your bread?
From: Pinetop Slim
Date: 17 Jan 01 - 10:15 AM

I have a nice loaf of vienna bread I call Guido.

Subject: RE: BS: What do you call your bread?
From: aussiebloke
Date: 17 Jan 01 - 10:34 AM

And not to forget Australia's famous 'folk-bread', which is known as damper, traditionally cooked on the coals of an open fire.

It is said that the best shearers cooks can make a damper which is so light that it has to be nailed to the table, lest a stray breeze lift it up and waft it away....

cheers...

Subject: RE: BS: What do you call your bread?
From: Les from Hull
Date: 17 Jan 01 - 10:34 AM

A 'barm cake' in Hull is a breadcake. A roll is more cylindrical (as in a Vienna Roll) but something less elonogated would be called a bap. More recently stotties have migrated down fron the North-East in search of a better lifestyle.

Teacakes here have currents in them, unlike some areas of the UK.

Les

Subject: RE: BS: What do you call your bread?
From: McGrath of Harlow
Date: 17 Jan 01 - 10:49 AM

There's "grinders" in Ireland as well - big loaves look a bit like molars. Where I am it's tins and bloomersd and sandwich loaves.

And it's "dosh" down here as well. And of course "readies." If it's dodgy dosh of course it can be "a bung"

Subject: RE: BS: What do you call your bread?
From: Dave the Gnome
Date: 17 Jan 01 - 10:51 AM

Does it take a lot of looking after, Slim? I am looking for a new pet myself.

My favourite pet, a tin of sardines called Roscoe, died last week.

DtG

Subject: RE: BS: What do you call your bread?
From: mousethief
Date: 17 Jan 01 - 11:23 AM

Bob. Sometimes Tom.

Subject: RE: BS: What do you call your bread?
From: GUEST,Matt_R
Date: 17 Jan 01 - 11:27 AM

Baby, I'm a want some bread now.

Subject: RE: BS: What do you call your bread?
From: annamill
Date: 17 Jan 01 - 12:19 PM

Folk1234, that was excellent. I don't how I would come upon those ingredients though! I haven't made bread (the eating kind anyway) for a VERY long time. Sometimes I think I'm too busy for life. Maybe I'll try that this weekend. I've been bored lately.

Love, annamill

Subject: RE: BS: What do you call your bread?
From: Kim C
Date: 17 Jan 01 - 12:53 PM

OH gosh do I love bread. Don't eat as much of it as I used to these days. Used to actually BAKE bread when I had time to do it. Don't care for the bread machines, though - bread baked in them is good, yes, but it's not dense like hand-kneaded bread. Too many airy holes and it still tastes like storebought to me. Put enough butter on it, though (and I do mean BUTTER and not MARGARINE) and anything's okay.

Around our house the conversation is what's the difference between a roll and a biscuit. Mister being from Indiana and all still doesn't understand that in Dixie a roll and a biscuit are two entirely different animals. A roll is a small roundish bit of bread usually made with yeast. A biscuit is a nice soft flaky thing with no yeast. He's been here almost 12 years and I'm still tryin to train him.... sigh...

Subject: RE: BS: What do you call your bread?
From: mousethief
Date: 17 Jan 01 - 01:06 PM

That's the difference between roll and biscuit here, too. But what's a bun? That's the real question.

Alex

Subject: RE: BS: What do you call your bread?
From: Mrs.Duck
Date: 17 Jan 01 - 01:21 PM

Right-having lived in Hull and Greater Manchester and with Geoff who's from Bradford I get very confused but have sort of settled with tea cakes (or sometimes bread cakes but never barm) and those with fruit in are called currant tea cakes. French bread is long and thin and only garlic bread has garlic in it. Now I agree that crumpets and pikelets are differentiated by their depth and now to really confuse the friends accross the pond-a muffin is a flattened tea cake, slightly floury and delicious toasted and dripping with butter and syrup-thats syrup NOT treacle which is horrible black stuff!!! And then there are bloomers.........

Subject: RE: BS: What do you call your bread?
From: The Walrus at work
Date: 17 Jan 01 - 01:39 PM

When I was a lad a "bloomer" was known locally as a "twist" (just to make things more awkward).
Now then, Whatever happened to cottage loaves?

Walrus

Subject: RE: BS: What do you call your bread?
From: Mrs.Duck
Date: 17 Jan 01 - 03:12 PM

They're still out there Walrus but not as many as there used to be. Not so many small bakeries either.

Subject: RE: BS: What do you call your bread?
From: Kim C
Date: 17 Jan 01 - 03:28 PM

Alex, I think a bun could be described as a large roll meant to hold something else, like a hamburger or a hot dog and Spaw don't you even DARE say anything. ;)

Subject: RE: BS: What do you call your bread?
From: Mrs.Duck
Date: 17 Jan 01 - 03:51 PM

A bun is sweet and would probably be called a muffin in the US. You can have cream buns chocolate buns or iced buns. I would put my burger in a bap!

Subject: RE: BS: What do you call your bread?
From: GUEST,LynnT
Date: 17 Jan 01 - 04:13 PM

I believe the seaweed bread is "laver" bread not larva -- since laver is a kind of dulse harvested along that coast. Seem likely? Or more so than bread baked with grubs (larvae) ?

LynnT

Subject: RE: BS: What do you call your bread?
From: Greyeyes
Date: 17 Jan 01 - 04:44 PM

Laverbread of course has nothing to do with bread as such, it's a sort of a joke name, it's just cooked seaweed, usually eaten for breakfast.

Subject: RE: BS: What do you call your bread?
From: Llanfair
Date: 17 Jan 01 - 04:45 PM

I MISS barm cakes. And/or oven bottoms, which are bigger and slightly overcooked.
Here, the bakery sells "bara da" literally "good bread".
And it is, too!!
Cheers, Bron.

Subject: RE: BS: What do you call your bread?
From: InOBU
Date: 17 Jan 01 - 04:57 PM

Down here on the lower east side of New York, our slavic neighbors make a light egg bread called Challah ... the ch is pronounced in the back of the throat, as if you were hocking up a gob of lougie to spit at the baker (which during the 1930's many of these bakers where doing to my mum's people... but that is another story). Challah is very nice, sort of sweet bread, very good with vodka and borsht as you all will find after the revolution (again, another story). Up in Canada, among Innu, a Native hunter/gatherer people I works with (and yet another story) they make a bread called Banoch bread. They told me the Scotish trappers taught them to make it, but they don't know what the word means. I told them it means white, or whitish of white... white bread. Being out of bread and storries,
I remain
Yours in the One Big Union
Larry (sometimes called judge whitebread... you guessed it... another story)

Subject: RE: BS: What do you call your bread?
From: MudGuard
Date: 17 Jan 01 - 05:00 PM

Depending on time of day I call my bread either "breakfast" or "lunch" or "dinner", and sometimes "midnight snack" !-)
MudGuard

Subject: RE: BS: What do you call your bread?
From: MudGuard
Date: 17 Jan 01 - 05:00 PM

Depending on time of day I call my bread either "breakfast" or "lunch" or "dinner", and sometimes "midnight snack" !-)
MudGuard

Subject: RE: BS: What do you call your bread?
From: MudGuard
Date: 17 Jan 01 - 05:02 PM

Sorry for double posting, my phone line went dead ...

Subject: RE: BS: What do you call your bread?
From: McGrath of Harlow
Date: 17 Jan 01 - 05:18 PM

Bannock - small flat loaf, often made with oatmeal. Scotland and Northern England. And I think in parts pof Ireland as well.

Subject: RE: BS: What do you call your bread?
From: Kim C
Date: 17 Jan 01 - 05:46 PM

No, see, Mrs. Duck, there's a Bun (like for a hamburger or a hot dog or a sloppy joe), then there's a Honey Bun which could also be called a Sweet Roll. A Muffin is an entirely different animal. Now even I'm getting confused. What was it the guy said about pornography? Something like I don't know how to explain it but I know it when I see it? That's the difference between a Bun, a Honey Bun and a Muffin. I think.............

Subject: RE: BS: What do you call your bread?
From: GUEST,ALBO
Date: 17 Jan 01 - 05:57 PM

And that, my friends, is what Folk Music is all about!

Leon Albo

Subject: RE: BS: What do you call your bread?
From: Giac
Date: 17 Jan 01 - 06:05 PM

Ya'll are starvin' me to death!

Think I'l go make a dodger of cornbread. Heat up the oven, put a little grease in an iron skillet, get the skillet hot, throw in a little plain cornmeal, put it back in the oven til the cornmeal browns, then pour in the batter. That's popcornbread. Lots of butter on it. And no sugar in cornbread, please.

For breakfast or supper, I like those big old cathead biscuits, with butter, and maybe some sorghum molasses or red clover honey.

Gaaaaak, I'm drowning in drool.

Subject: RE: BS: What do you call your bread?
From: InOBU
Date: 17 Jan 01 - 06:36 PM

Yup, Kev... two nn in Bannock, but not oatmeal anymore in Quebec's forrests. Cheers, Larry

Subject: RE: BS: What do you call your bread?
From: Banjer
Date: 17 Jan 01 - 06:51 PM

Well' since 'Spaw seems to be absent from this thread I will attempt to stand in his stead....Kim C is absolutely right in her description of biscuits and rolls. The rolls generaly have yeast in them and the biscuits don't. My high school math teacher was a poor old gal from north of the Mason Dixon line and she didn't know squat....Nice lady, but dumber than a box of rocks. She kept tryin' to teach us that Pie are square, tain't so, Miss Campbell, pie are ROUND, cornbread are square. Never could convince her of that....And for those inquiring minds that asked, buns are what you sit on whilst eating your biscuits or cornbread...Unnerstan' now?

Subject: RE: BS: What do you call your bread?
From: Stewie
Date: 17 Jan 01 - 07:01 PM

In Oz, the bread shapes into which you put ham and salad, hamburgers, hotdogs etc are called rolls, not buns. Buns are sweet things with icing, cream, currants, jam etc.

--Stewie.

Subject: RE: BS: What do you call your bread?
From: blt
Date: 17 Jan 01 - 10:06 PM

There's fry bread, which is basically fried bread, the recipe varies depending on who taught you to make it (I was taught by a woman from the Cheyenne River reservation in South Dakota, so yeast, lots of Crisco, white flour, some sugar, pinch of salt, fry it up and eat with lots of butter and wos'api (choke cherry jam).

Then there's New England brown bread, which my grandma made in an old Maxwell House coffee can, but I don't know how.

blt

Subject: RE: BS: What do you call your bread?
From: Snuffy
Date: 17 Jan 01 - 10:17 PM

And what about all the foreign breads that have gained popularity in Britain in recent years?

Ciabatta and crissini(sp?), nans, chapatis, pittas.

BTW I have an old Victorian cookbook with a recipe for Yorkshire Pie Clates which I assume to be pikelets. Anyone else heard of pie clates?

Wassail! V

Subject: RE: BS: What do you call your bread?
From: Dave the Gnome
Date: 18 Jan 01 - 04:53 AM

Talking of furin' breads, I found one in Safeways the other day called Anadama (Or something similar) from the US of A - very nice it was too. Moistened with molases but not too sweet - very odd shape - any of you statesiders got a recipe?

Cheers

DtG

Subject: RE: BS: What do you call your bread?
From: GUEST,Toogan
Date: 18 Jan 01 - 05:51 AM

And what about dough boys in Australia? Made of dough (surpise!) wrapped around a strong twig from a gum tree and cooked over the camp fire. Slide them off the stick, and fill with golden syrup. Serve with billy tea and lean back and look at the Milky Way and the Southern Cross. Heaven on a stick!! Then we have lamingtons, and pavs (pavlovas), and pikelets (sort of small pancakes served with butter, strawberry jam and cream), and butterfly cakes, and wine trifle, and chocolate crackles and white christmas and heavenly hash ...........

Yum yum.

And the word "dosh" comes India. And all the above is made by the hugs and kisses (the misses {wife})

Subject: RE: BS: What do you call your bread?
From: Banjer
Date: 18 Jan 01 - 06:35 AM

It's not so much WHAT you call your bread as it is HOW you call it. I have found that a simple 'Here Bread, Bread, Bread doesn't work well. Usually I find you have to sneak up on it and grab it when it's not looking.