Scuffler
Type of bread from West Yorkshire, England
| Type | Bread roll |
|---|---|
| Place of origin | Britain |
| Region or state | Yorkshire |
A scuffler is a word in Yorkshire dialect originating from the Castleford area meaning a large bread cake. This bread is always baked in rounds, and scored so it can be torn into a roughly triangular shape once baked. It is similar to the Northumbrian stottie, but lighter.[1]
Scufflers often have a small amount of flour on the top.[2]
See also
References
- v
- t
- e
British breads
- Bannock
- Bara brith
- Barley bread
- Barm cake
- Bath bun
- Bread roll
- Buttery
- Chelsea bun
- Chorleywood bread
- Cockle bread
- Colston bun
- Cottage loaf
- Crumpet
- Dripping cake
- Farl
- Fried bread
- Griddle scone
- Hot cross bun
- Iced bun
- Lardy cake
- London bun
- Manchet
- Muffin
- Oatcake
- Pan loaf
- Plain loaf
- Potato scone
- Saffron bun
- Sally Lunn bun
- Scone
- Scuffler
- Singing hinny
- Staffordshire oatcake
- Stottie cake
Recipes on WikiBooks
Category:British breads
Food portal
United Kingdom portal
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
