Re: British bread rolls - taxonomy

On 29/04/2023 22:50, cshenk wrote:
> Graham wrote:
> 
>> On 2021-08-28 7:20 a.m., Peter Flynn wrote:
>>> On 25/08/2021 17:25, Graham wrote:
>>>> A long but interesting article:
>>>> https://tinyurl.com/283adc2m
>>>
>>> I just looked at the banner image and I don't recognize most of them
>>> even though I spent my early life in the UK. I suspect lots of them
>>> are regional, but I'll settle down and read the article.
>>>
>>> Graham, what is the name of that bread roll I used to come across a
>>> lot in the midlands in the 60s and 70s, and again in London in the
>>> 70s and 80s, round, domed, basically all crust and hollow inside?
>>> looking nice but a tasteless swindle of an empty roll.
>>>
>> I don't know! I hated them too. The "dough buns" that the 2 bakeries
>> in my home village made were essentially small baps. The crusts were
>> soft. The bakers would never have got away with those hollow
>> monstrosities!
>>
>>> We have a different set of breads in Ireland, many with local
>>> names, but one that seems to be making headway elsewhere after
>>> getting its AOC, the Waterford Blaa, which is like a bap but round
>>> not square, getting its name from a corruption of the French
>>> "blanc" (white) in reference to the finer flour used at a time when
>>> common flour was brown.
>>>
>>> Thanks for posting this
>>
>> I like to help keep the group alive!
>> I remember buying soda bread rolls when I was doing field work in
>> Cork Harbour and other places along the south coast including Hook
>> Head.
> 
> Hi Graham, old messages but just rejoined.  Would the hollow bread be
> related to bread bowls for soup back then?

Not as far as I know. I think bread bowls for soup are an American 
thing; at least, they were unknown in the UK Midlands in the 60s. These 
were only the size of a large dinner roll, so hardly big enough for more 
than a couple of spoons of soup, and the walls were so think that sup 
would leak through them in seconds.

Peter