Re: British bread rolls - taxonomy

Gordon Henderson wrote:

> In article <[email protected]>,
> cshenk <[email protected]> wrote:
> > Graham wrote:
> 
> >> No. IME those soup "bowls" were just hollowed out round loaves.
> >> Who knows what they did with all that crumb.
> > 
> > Maybe made bread pudding or bread crumbs?  Could be salad crutons?
> 
> When I ran my little microbakery a few years back, I was once asked
> for a batch of "soup bowls" for a local event, so I made large cobs
> (big round rolls) and then when cooled cut them about 1/3 up and
> essentially hollowed out the bottom by punching it in then sticking
> them back in the oven again.
> 
> The tops were cut up as wedges to be served with the soup.
> 
> Not sure this was ever a popular though, but when I did a bit of
> research that was the best I could find.
> 
> They did work well and didn't leak - until some time later when some
> people didn't like the soup and left them lying about...
> 
> But yes, in the UK, every region has at least one type of roll, bun,
> bap, crusty, doughie, stottie, etc., etc., etc., ...
> 
> Gordon (Living in the land of the well-fired morning roll!)
> 
> https://www.bbc.co.uk/news/uk-scotland-scotland-business-64906163
> 
> And of-course there's the Glasgow varient...
>
https://foodanddrink.scotsman.com/food/the-history-of-glasgow-morning-rolls-including-a-recipe-for-making-your-own/

Hi Gordan!  I know only a little on breads in the UK.  I do know I
enjoy making bread for my family and do a fair number of types but
never professionally.