Do You want a plain or pan loaf

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Do You want a plain or pan loaf

Postby ahm Fae glasgow » Tue Mar 05, 2019 3:46 pm

Hi everyone,

looking for someone who has a real plain loaf recipe. Let me explain, growing up in Glasgow Scotland I was usually sent to the stores to pick up bread. The question most often asked was "Do you want plain or pan' the response was always "Plain that pan breads all chemical". I never questioned it further or I would get a lecture. I can find the plain bread in some of the Scottish/British stores here in Canada but it's just not the same and goes moldy way to fast.https://i.etsystatic.com/11664321/r/il/bd1da1/1615526623/il_794xN.1615526623_lgkh.jpg
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
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Re: Do You want a plain or pan loaf

Postby vagreys » Thu Mar 07, 2019 4:25 pm

This appears to be a basic white loaf, preferably made with unbleached bread flour. Recipes differ and there are many recipes for a basic white loaf. Even in Scotland there appear to be two very different forms: baked in a deep pan and taller than your average loaf, or baked on a sheet and kept from rising too much in the second rise. What is consistent is that the loaves are baked together and allowed to touch during the second rise and baking, then separated afterwards, resulting in the top and bottom crust with no side crust. Individual differences in kneading and baking mean there is very little consistency, so it will be difficult to reproduce what you remember.
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Re: Do You want a plain or pan loaf

Postby wheels » Fri Mar 08, 2019 6:38 pm

Are we talking pre or post 1961 Ahm fae glasgow?
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Re: Do You want a plain or pan loaf

Postby ahm Fae glasgow » Tue Mar 12, 2019 1:46 pm

wheels wrote:Are we talking pre or post 1961 Ahm fae glasgow?

That would be Pre
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
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Re: Do You want a plain or pan loaf

Postby Swing Swang » Mon Mar 25, 2019 10:52 pm

Fond memories of plain bread from my student days, generally not a fan of white sliced, but it was pretty dense and toasted into something substantial and chewy. Good for melted cheese too. Bit dry for pieces (sandwiches) unless very fresh though. Still came in waxed paper wrappers when everything else had gone over to plastic. Fond memories.
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Re: Do You want a plain or pan loaf

Postby ahm Fae glasgow » Tue Mar 26, 2019 11:13 am

Swing Swang wrote:Fond memories of plain bread from my student days, generally not a fan of white sliced, but it was pretty dense and toasted into something substantial and chewy. Good for melted cheese too. Bit dry for pieces (sandwiches) unless very fresh though. Still came in waxed paper wrappers when everything else had gone over to plastic. Fond memories.


Nothing better than sitting in front of coal fire at 9:00pm at night with a fork and slice of bread making toast. Fighting the cat to get close to the fireplace was the issue.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
ahm Fae glasgow
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Re: Do You want a plain or pan loaf

Postby wheels » Tue Mar 26, 2019 3:07 pm

I would start with a simple plain bread recipe cooked in a tin.

For 2 x 2lb loaf tins:

1000g Bread flour
15g Salt
14g Fast action yeast (Preferably use fresh yeast - about 25g)
30g lard or 30g oil
630g water

HTH
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Re: Do You want a plain or pan loaf

Postby ahm Fae glasgow » Wed Mar 27, 2019 3:21 am

Thanks wheels will give that a try.
I'm Too cheap to buy store made sausages, but spent way too much on equipment.
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