Pan loaf
| Type | Bread |
|---|---|
| Place of origin | United Kingdom |
| Region or state | Scotland |
A pan loaf is a style of bread loaf baked in a loaf pan or tin.[1][2] It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish to differentiate it from the plain loaf. The pan loaf has a soft pale brown crust all around the bread, in contrast to a plain loaf's darker crust only at the top and bottom.[2]
Idiomatic usage
[edit]A pan loaf was once more expensive than the then more common plain loaf.[1] Therefore, in Scots and Scottish English, to speak with a pan loafy voice is to speak in a posh or affected manner, e.g. the distinctive accents of Kelvinside, Glasgow and Morningside, Edinburgh.[1][2][3]
References
[edit]- ^ a b c Robinson, Mairi (1985). The Concise Scots Dictionary. Aberdeen University Press. p. 472. ISBN 0-08-028492-2.
- ^ a b c "Useful Scots Words: Pan Loaf". Caledonian Mercury. Archived from the original on 1 July 2012. Retrieved 28 June 2012.
- ^ "Dictionaries of the Scots Language:: SND :: pan n1 v".
External links
[edit]
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |