Ah! memories. A loaf used to be a bloomer, farmhouse, tin or cottage. Now it's baguette, or pain de compagne.

Talking of Middle Eastern bread, how come no one has mentioned 'barbary'? A long flat loaf with ridges in it so that you get more crust, mmmmm. I make it occasionally, but it takes practise to get it right. You make a kind of flattish oval loaf about seven inches by four, and when it's raised you push it down with your knuckles to make four grooves along it's length, then you stretch it out to about 16 inches. and pop it in the oven.