|
|
 (or Blackpool Roll, Milk Bread, Blackpool Milk Roll, Lodger’s Loaf) Soft white bread loaf, about 7ins diameter and 1lb weight, made with milk and baked in a two-part, enclosed cylindrical mould with circumferential ridges to indicate slice-cutting positions. Because steam is retained in the mould and no surface is directly exposed the crust is unusually soft. There is some evidence that this bread was formerly occasionally made in extraordinarily long moulds, each over 1 yard, to be cut into separate loaves by the baker. Said to have been occasionally referred to as a ‘lodger’s loaf’ because a landlady could precisely measure the slices.  Image: http://www.gadsbysbakery.co.uk   |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |