British Bread
A British loaf is a teatime object more than a dinner one. Cottage loaf, hot-cross buns, a wholemeal tin loaf with seeds. Bread is rarely the centerpiece — but the kitchen smells like it on a Sunday afternoon.
Featured british bread recipes
- Cottage loaf, two-tier — Iris · London · A small ball balanced on a larger one, a finger pushed through the joint. Older than the kitchen mixer.
- Wholemeal tin loaf, seeded top — Iris · Yorkshire · A 1-pound tin, plain wholemeal, kibbled grains across the top. Toast for a week.
- Hot-cross buns, Good Friday — Iris · London · Spiced fruit buns marked with a flour-paste cross. The cross is the only fixed thing.
- Cornish saffron loaf — Iris · Cornwall · A yellow yeasted loaf flecked with raisins, scented faintly of saffron. Cornish miners’ bread.
- Soda bread, Irish wholemeal — Iris · Dublin · Buttermilk and bicarbonate of soda — no yeast at all. Cross cut into the top.
- Malt loaf, sticky and dark — Iris · Birmingham · A dark malted loaf, sticky on top, dense, fruited. Sliced thick, buttered.
- Crumpets, ringed and bubbled — Iris · London · Yeasted batter, hot griddle, crumpet rings. The bubble holes are the entire point.
- Bara brith, Welsh fruit loaf — Iris · Cardiff · Tea-soaked dried fruit folded into a yeasted loaf. Sliced cold, buttered.
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