Chapter 6, Item 56a
Bread types
The Baker hath several ways of making Bread, which according to the form hath several denominations; as White, Baulted and Brown, are the sorts, except Horse Bread, which is made of Bran, Pease and Bean.
French Bread, is a light Spungy White Bread, made in the form of a round Cake, but thick or copped in the middle.
A Rowle, a Manchet, a Wigg, is White Bread moulded long ways, and thick in the middle.
A Loaf, is round, and flat on the top.
a Jannock, is Bread made of Oats, Leavened very sour, and made round but not very thick, with a Cop on the top, for it can be made no otherwise, by reason it is Ovened very soft, the sides will fall thinner than the middle.
A Dumpling, or Pot-Ball, is made either long or round, as the maker pleaseth, with ordinary flour and suet minced small, and mixed up with Milk or Water.
A Simnell, is a thick copped Cake, or Loaf made of white Bread, Knodden up with Saffron and Currans.
Bara-Piklett, is a Bread made of fine flour, and knodden up with Bearm, which makes it very light and spungy, its form is found about an hands breadth.
Buff-Coat, a soft Bread eaten hot with Butter.
Oaten Cakes, are made of Oat meal, and Leavend very well, and knodden flat and round, and Baked on a Back Stone, of which there are 2 sorts, hard and soft.
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