List of British breads facts for kids

Traditional beremeal bannock, as made in Orkney, Scotland. The separated sector is a scone.

Britain has a long and tasty history of making bread! British cooking traditions are special to the United Kingdom. People started making bread from different grains in Great Britain around 3700 BC. That's a really long time ago! This article explores some of the many delicious bread products from Britain.

Tasty Savoury Breads

These breads are usually eaten with savoury foods. They are often served with cheese, meats, or vegetables.

A cottage loaf

A buttered crumpet

Staffordshire oatcakes filled with cheese and bacon

Example of a Farmhouse loaf

Griddle Breads and Pancakes

These are often cooked on a flat, hot surface called a griddle.

• Griddle/ pancake: A flat, round cake cooked on a griddle.
  • Staffordshire oatcake: A soft, flexible pancake made from oats. People in Staffordshire call them oat cakes.
  • Crumpet: A small, round griddle cake with a spongy texture and holes on top. It's often toasted and buttered.
  • Pikelet: Similar to a crumpet but thinner and usually larger.
  • Griddle scone: A scone cooked on a griddle instead of baked in an oven.

Loaves of Bread

These are larger breads, often baked in a loaf shape.

• Barley bread: Bread made using barley flour.
• Rowie: A flat, buttery bread roll from Scotland, also known as an Aberdeen roll.
• Cockle bread: An old type of bread, sometimes made with unusual ingredients.

Special Loaf Shapes

• Cottage loaf: A traditional English bread made from two round loaves placed on top of each other. The top one is smaller.
• Manchet: A fine, white bread loaf, popular in England centuries ago.
• Milk roll: A soft, white bread roll, sometimes called a 'Blackpool milk roll'.
• Pan loaf: A common loaf of bread baked in a pan.
• Plain loaf: A simple, often unsliced, loaf of bread.
• Plaited bread: Bread where the dough is braided or plaited before baking.

Buns

• Barm cake: A soft, floury bread roll, often used for sandwiches.

Flatbreads

These breads are typically flat and round.

• Bannock: A round, flat loaf of bread, often made with oats or barley.
• Breakfast muffin: A soft, round bread, often split and toasted for breakfast.
• Farl: A quarter-round flatbread, often made from oats or potato.
• Scuffler Bread cake: A type of flat bread cake.
• Oat cake: A thin, flat biscuit or cracker made from oats.
• Stottie cake: A large, round, flat bread from North East England. It's often folded for sandwiches.
• Tattie scone: A thin, flat scone made from potato, popular in Scotland.

Sweet Treats

These breads are usually sweet and often enjoyed as snacks or desserts.

Homemade hot cross buns

• Bara brith: A traditional Welsh fruit loaf, often made with dried fruits.
• Bath bun: A sweet, round bun with sugar and sometimes caraway seeds on top.
• Chelsea bun: A sweet, spiced bun with currants, often glazed with syrup.
• Colston bun: A sweet bun from Bristol, England.
• Dripping cake: A cake made with beef dripping, giving it a rich flavour.
• Hot cross bun: A spiced sweet bun with a cross on top, traditionally eaten on Good Friday.
• Iced bun: A sweet bun topped with white icing.
• Lardy cake: A rich, sweet cake made with lard, sugar, and dried fruit.
• London bun: A sweet bun, often with currants and a sugar glaze.
• Saffron bun: A sweet, spiced bun made with saffron, giving it a yellow colour.
• Scone: A small, plain or fruit-filled baked good, often served with jam and cream. It can also be savoury.
• Teacake: A light, sweet bun, often toasted and buttered.
  • Sally Lunn bun: A large, sweet yeast bun from Bath, England.
• Welsh cake: A small, flat cake cooked on a griddle, similar to a scone or biscuit.

See also