pan loaf
{{Short description|Style of bread loaf}}
{{Infobox prepared food
| name = Pan loaf
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| country = Scotland
Northern Ireland
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| type = Bread
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A pan loaf is a style of bread loaf baked in a loaf pan or tin.{{cite book|last=Robinson|first=Mairi|title=The Concise Scots Dictionary|year=1985|publisher=Aberdeen University Press|isbn=0-08-028492-2|pages=472}}{{cite web|title=Useful Scots Words: Pan Loaf|url=http://caledonianmercury.com/2012/06/27/useful-scots-word-pan-loaf/0034577|work=Caledonian Mercury|accessdate=28 June 2012|archive-date=1 July 2012|archive-url=https://web.archive.org/web/20120701085055/http://caledonianmercury.com/2012/06/27/useful-scots-word-pan-loaf/0034577|url-status=dead}} 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.
Idiomatic usage
A pan loaf was once more expensive than the then more common plain loaf. 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.{{Cite web|url=https://dsl.ac.uk/entry/snd/pan_n1_v|title=Dictionaries of the Scots Language:: SND :: pan n1 v}}
References
{{Reflist}}
External links
- [https://www.stuartsfinefood.co.uk/product/large-pan/ Image of a pan loaf]
{{British bread}}
{{Scottish cuisine}}
{{bread-stub}}