{{Infobox prepared food |
{{Infobox prepared food |
||
| name = |
| name = Muffin |
||
| image = |
| image = Muffin with black pudding.jpg |
||
| image_size = 250px |
| image_size = 250px |
||
| caption = |
| caption = Muffin with melted butter and [[black pudding]] |
||
| alternate_name = |
| alternate_name = |
||
| country = [[England]] |
| country = [[England]] |
||
| type = [[Bread]] |
| type = [[Bread]] |
||
| served = |
| served = |
||
| main_ingredient = [[ |
| main_ingredient = [[Muffin]] |
||
| variations = |
| variations = |
||
| calories = |
| calories = |
||
| other = |
| other = |
||
}} |
}} |
||
A ''' |
A '''Muffin''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[Muffin]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019| |
||
quote= "...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the [[wort]]. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than [[sourdough]], and the leavening yeast used to be called '[[barm]]'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '[[baker's yeast]]', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the [[Age of Enlightenment|Enlightenment]] as 'unwholesome'. In England, noblemen's bread, [[manchet]], was always made with the barm method, whereas the commoners' bread, [[maslin]], was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '[[poolish]]', the favoured method of making crusty bread such as a baguette."}}</ref> |
quote= "...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the [[wort]]. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than [[sourdough]], and the leavening yeast used to be called '[[barm]]'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '[[baker's yeast]]', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the [[Age of Enlightenment|Enlightenment]] as 'unwholesome'. In England, noblemen's bread, [[manchet]], was always made with the barm method, whereas the commoners' bread, [[maslin]], was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '[[poolish]]', the favoured method of making crusty bread such as a baguette."}}</ref> |
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'{{Infobox prepared food
| name = Barm cake
| image = Barm cake with black pudding.jpg
| image_size = 250px
| caption = Barm cake with melted butter and [[black pudding]]
| alternate_name =
| country = [[England]]
| region = [[Greater Manchester]], [[North West England]]
| creator =
| course =
| type = [[Bread]]
| served =
| main_ingredient = [[Barm]]
| variations =
| calories =
| other =
}}
A '''barm cake''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[barm]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019|
quote= "...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the [[wort]]. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than [[sourdough]], and the leavening yeast used to be called '[[barm]]'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '[[baker's yeast]]', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the [[Age of Enlightenment|Enlightenment]] as 'unwholesome'. In England, noblemen's bread, [[manchet]], was always made with the barm method, whereas the commoners' bread, [[maslin]], was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '[[poolish]]', the favoured method of making crusty bread such as a baguette."}}</ref>
Chips are a popular filling, sold in most [[fish and chip]] shops in the North West of [[England]] and often called a [[chip butty|chip barm]].<ref>{{Cite web|url=http://www.ghsheldon.co.uk/process/13/BarmCakes.html|archiveurl=https://web.archive.org/web/20071011035926/http://www.ghsheldon.co.uk/process/13/BarmCakes.html|url-status=dead|title=GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake|archivedate=October 11, 2007}}</ref> Another popular filling in the North West, particularly Bolton, is the [[pasty barm]].<ref>{{Cite web|url=https://www.theboltonnews.co.uk/news/8619644.delicacy-is-towns-favourite-snack/|title=Delicacy is town’s favourite snack|website=The Bolton News}}</ref> In [[Wigan]], a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab".<ref>[https://www.theguardian.com/commentisfree/2017/mar/09/pie-barm-twitter-wigan-kebab What is a pie barm? In Wigan, it’s a way of life], ''The Guardian''</ref>
==See also==
{{portal|Food}}
*[[Stottie cake]]
*[https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s Youtube: Making Bread From Barm At Genesee Country Village]
* [http://cookit.e2bn.org/historycookbook/1406-bread.html Video on barm bread making in Tudor England - 1475]
* [https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm BBC Radio 4 Interview - The ale-barm method: Worthy of revival or just barmy bread?]
==References==
{{reflist}}
{{British bread}}
{{DEFAULTSORT:Barm Cake}}
[[Category:Breads]]
[[Category:British breads]]
[[Category:English cuisine]]'
|
New page wikitext, after the edit (new_wikitext) |
'{{Infobox prepared food
| name = Muffin
| image = Muffin with black pudding.jpg
| image_size = 250px
| caption = Muffin with melted butter and [[black pudding]]
| alternate_name =
| country = [[England]]
| region = [[Greater Manchester]], [[North West England]]
| creator =
| course =
| type = [[Bread]]
| served =
| main_ingredient = [[Muffin]]
| variations =
| calories =
| other =
}}
A '''Muffin''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[Muffin]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019|
quote= "...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the [[wort]]. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than [[sourdough]], and the leavening yeast used to be called '[[barm]]'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '[[baker's yeast]]', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the [[Age of Enlightenment|Enlightenment]] as 'unwholesome'. In England, noblemen's bread, [[manchet]], was always made with the barm method, whereas the commoners' bread, [[maslin]], was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '[[poolish]]', the favoured method of making crusty bread such as a baguette."}}</ref>
Chips are a popular filling, sold in most [[fish and chip]] shops in the North West of [[England]] and often called a [[chip butty|chip barm]].<ref>{{Cite web|url=http://www.ghsheldon.co.uk/process/13/BarmCakes.html|archiveurl=https://web.archive.org/web/20071011035926/http://www.ghsheldon.co.uk/process/13/BarmCakes.html|url-status=dead|title=GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake|archivedate=October 11, 2007}}</ref> Another popular filling in the North West, particularly Bolton, is the [[pasty barm]].<ref>{{Cite web|url=https://www.theboltonnews.co.uk/news/8619644.delicacy-is-towns-favourite-snack/|title=Delicacy is town’s favourite snack|website=The Bolton News}}</ref> In [[Wigan]], a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab".<ref>[https://www.theguardian.com/commentisfree/2017/mar/09/pie-barm-twitter-wigan-kebab What is a pie barm? In Wigan, it’s a way of life], ''The Guardian''</ref>
==See also==
{{portal|Food}}
*[[Stottie cake]]
*[https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s Youtube: Making Bread From Barm At Genesee Country Village]
* [http://cookit.e2bn.org/historycookbook/1406-bread.html Video on barm bread making in Tudor England - 1475]
* [https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm BBC Radio 4 Interview - The ale-barm method: Worthy of revival or just barmy bread?]
==References==
{{reflist}}
{{British bread}}
{{DEFAULTSORT:Barm Cake}}
[[Category:Breads]]
[[Category:British breads]]
[[Category:English cuisine]]'
|
Unified diff of changes made by edit (edit_diff) |
'@@ -1,7 +1,7 @@
{{Infobox prepared food
-| name = Barm cake
-| image = Barm cake with black pudding.jpg
+| name = Muffin
+| image = Muffin with black pudding.jpg
| image_size = 250px
-| caption = Barm cake with melted butter and [[black pudding]]
+| caption = Muffin with melted butter and [[black pudding]]
| alternate_name =
| country = [[England]]
@@ -11,10 +11,10 @@
| type = [[Bread]]
| served =
-| main_ingredient = [[Barm]]
+| main_ingredient = [[Muffin]]
| variations =
| calories =
| other =
}}
-A '''barm cake''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[barm]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019|
+A '''Muffin''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[Muffin]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019|
quote= "...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the [[wort]]. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than [[sourdough]], and the leavening yeast used to be called '[[barm]]'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '[[baker's yeast]]', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the [[Age of Enlightenment|Enlightenment]] as 'unwholesome'. In England, noblemen's bread, [[manchet]], was always made with the barm method, whereas the commoners' bread, [[maslin]], was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '[[poolish]]', the favoured method of making crusty bread such as a baguette."}}</ref>
'
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[
0 => '| name = Muffin',
1 => '| image = Muffin with black pudding.jpg',
2 => '| caption = Muffin with melted butter and [[black pudding]]',
3 => '| main_ingredient = [[Muffin]]',
4 => 'A '''Muffin''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[Muffin]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019|'
]
|
Lines removed in edit (removed_lines) |
[
0 => '| name = Barm cake',
1 => '| image = Barm cake with black pudding.jpg',
2 => '| caption = Barm cake with melted butter and [[black pudding]]',
3 => '| main_ingredient = [[Barm]]',
4 => 'A '''barm cake''' is a soft, round, flattish [[bread roll]] from [[North West England]], traditionally [[leaven]]ed with [[barm]].<ref name="Ayto2012">{{cite book|author=John Ayto|title=The Diner's Dictionary: Word Origins of Food and Drink|url=https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21|date=18 October 2012|publisher=Oxford University Press|isbn=978-0-19-964024-9|page=21}}</ref><ref name="Stevenson2010">{{cite book|author=Angus Stevenson|title=Oxford Dictionary of English|url=https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133|date=19 August 2010|publisher=Oxford University Press|isbn=978-0-19-957112-3|page=133}}</ref><ref name="Chambers1998">{{cite book|author=Allied Chambers|title=The Chambers Dictionary|url=https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129|year=1998|publisher=Allied Publishers|isbn=978-81-86062-25-8|page=129}}</ref><ref>{{cite web| last= Downes| first= John| url= http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml | title= BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?|website= BBC Online| date= 28 July 2011| accessdate= 14 June 2019|'
]
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All external links added in the edit (added_links) |
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2 => 'https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129',
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4 => 'https://web.archive.org/web/20071011035926/http://www.ghsheldon.co.uk/process/13/BarmCakes.html',
5 => 'http://www.ghsheldon.co.uk/process/13/BarmCakes.html',
6 => 'https://www.theboltonnews.co.uk/news/8619644.delicacy-is-towns-favourite-snack/',
7 => 'https://www.theguardian.com/commentisfree/2017/mar/09/pie-barm-twitter-wigan-kebab',
8 => 'https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s',
9 => 'http://cookit.e2bn.org/historycookbook/1406-bread.html',
10 => 'https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm'
]
|
Links in the page, before the edit (old_links) |
[
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1 => 'http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml',
2 => 'http://www.ghsheldon.co.uk/process/13/BarmCakes.html',
3 => 'https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21',
4 => 'https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133',
5 => 'https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129',
6 => 'https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm',
7 => 'https://www.theguardian.com/commentisfree/2017/mar/09/pie-barm-twitter-wigan-kebab',
8 => 'https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s',
9 => 'https://web.archive.org/web/20071011035926/http://www.ghsheldon.co.uk/process/13/BarmCakes.html',
10 => 'https://www.theboltonnews.co.uk/news/8619644.delicacy-is-towns-favourite-snack/'
]
|
Parsed HTML source of the new revision (new_html) |
'<div class="mw-parser-output"><table class="infobox hrecipe adr" style="width:22em"><caption class="fn"><span>Muffin</span></caption><tbody><tr><td colspan="2" style="text-align:center"><a href="//en.wikipedia.org/wiki/Special:Upload?wpDestFile=Muffin_with_black_pudding.jpg" class="new" title="File:Muffin with black pudding.jpg">250px</a><div style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Muffin with melted butter and <a href="/wiki/Black_pudding" title="Black pudding">black pudding</a></div></td></tr><tr><th scope="row" style="padding-top:0.245em;line-height:1.15em; padding-right:0.65em;">Type</th><td><a href="/wiki/Bread" title="Bread">Bread</a></td></tr><tr class="note"><th scope="row" style="padding-top:0.245em;line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="country-name"><a href="/wiki/England" title="England">England</a></td></tr><tr class="note"><th scope="row" style="padding-top:0.245em;line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="region"><a href="/wiki/Greater_Manchester" title="Greater Manchester">Greater Manchester</a>, <a href="/wiki/North_West_England" title="North West England">North West England</a></td></tr><tr><th scope="row" style="padding-top:0.245em;line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="ingredient"><a href="/wiki/Muffin" title="Muffin">Muffin</a></td></tr><tr><td colspan="2" style="text-align:center;border-top:1px solid #aaa;padding-top:0.25em;"><div class="plainlist"><ul><li><a href="/wiki/File:Wikibooks-logo-en-noslogan.svg" class="image"><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/16px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="16" height="16" class="noviewer" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/24px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/32px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></a> <a href="https://en.wikibooks.org/wiki/Special:Search/Cookbook:_Muffin" class="extiw" title="wikibooks:Special:Search/Cookbook: Muffin">Cookbook: Muffin</a></li></ul></div></td></tr></tbody></table>
<p>A <b>Muffin</b> is a soft, round, flattish <a href="/wiki/Bread_roll" title="Bread roll">bread roll</a> from <a href="/wiki/North_West_England" title="North West England">North West England</a>, traditionally <a href="/wiki/Leaven" class="mw-redirect" title="Leaven">leavened</a> with <a href="/wiki/Muffin" title="Muffin">Muffin</a>.<sup id="cite_ref-Ayto2012_1-0" class="reference"><a href="#cite_note-Ayto2012-1">[1]</a></sup><sup id="cite_ref-Stevenson2010_2-0" class="reference"><a href="#cite_note-Stevenson2010-2">[2]</a></sup><sup id="cite_ref-Chambers1998_3-0" class="reference"><a href="#cite_note-Chambers1998-3">[3]</a></sup><sup id="cite_ref-4" class="reference"><a href="#cite_note-4">[4]</a></sup>
</p><p>Chips are a popular filling, sold in most <a href="/wiki/Fish_and_chip" class="mw-redirect" title="Fish and chip">fish and chip</a> shops in the North West of <a href="/wiki/England" title="England">England</a> and often called a <a href="/wiki/Chip_butty" title="Chip butty">chip barm</a>.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5">[5]</a></sup> Another popular filling in the North West, particularly Bolton, is the <a href="/wiki/Pasty_barm" title="Pasty barm">pasty barm</a>.<sup id="cite_ref-6" class="reference"><a href="#cite_note-6">[6]</a></sup> In <a href="/wiki/Wigan" title="Wigan">Wigan</a>, a whole savoury pie is served in a barm cake, known locally as a "Wigan Kebab".<sup id="cite_ref-7" class="reference"><a href="#cite_note-7">[7]</a></sup>
</p>
<h2><span class="mw-headline" id="See_also">See also</span></h2>
<style data-mw-deduplicate="TemplateStyles:r936637989">.mw-parser-output .portal{border:solid #aaa 1px;padding:0}.mw-parser-output .portal.tleft{margin:0.5em 1em 0.5em 0}.mw-parser-output .portal.tright{margin:0.5em 0 0.5em 1em}.mw-parser-output .portal>ul{display:table;box-sizing:border-box;padding:0.1em;max-width:175px;background:#f9f9f9;font-size:85%;line-height:110%;font-style:italic;font-weight:bold}.mw-parser-output .portal>ul>li{display:table-row}.mw-parser-output .portal>ul>li>span:first-child{display:table-cell;padding:0.2em;vertical-align:middle;text-align:center}.mw-parser-output .portal>ul>li>span:last-child{display:table-cell;padding:0.2em 0.2em 0.2em 0.3em;vertical-align:middle}</style><div role="navigation" aria-label="Portals" class="noprint portal plainlist tright">
<ul>
<li><span><a href="/wiki/File:Foodlogo2.svg" class="image"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="noviewer" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span><span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></span></li></ul></div>
<ul><li><a href="/wiki/Stottie_cake" title="Stottie cake">Stottie cake</a></li>
<li><a rel="nofollow" class="external text" href="https://www.youtube.com/watch?v=4egYfaTxR3k&t=237s">Youtube: Making Bread From Barm At Genesee Country Village</a></li>
<li><a rel="nofollow" class="external text" href="http://cookit.e2bn.org/historycookbook/1406-bread.html">Video on barm bread making in Tudor England - 1475</a></li>
<li><a rel="nofollow" class="external text" href="https://www.shipton-mill.com/baking/how-to-bake/radio-4-interview-the-ale-barm-method-worthy-of-revival-or-just-barmy-bread.htm">BBC Radio 4 Interview - The ale-barm method: Worthy of revival or just barmy bread?</a></li></ul>
<h2><span class="mw-headline" id="References">References</span></h2>
<div class="reflist" style="list-style-type: decimal;">
<div class="mw-references-wrap"><ol class="references">
<li id="cite_note-Ayto2012-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-Ayto2012_1-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFJohn_Ayto2012" class="citation book">John Ayto (18 October 2012). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=NoicAQAAQBAJ&pg=PA21"><i>The Diner's Dictionary: Word Origins of Food and Drink</i></a>. Oxford University Press. p. 21. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-964024-9" title="Special:BookSources/978-0-19-964024-9"><bdi>978-0-19-964024-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Diner%27s+Dictionary%3A+Word+Origins+of+Food+and+Drink&rft.pages=21&rft.pub=Oxford+University+Press&rft.date=2012-10-18&rft.isbn=978-0-19-964024-9&rft.au=John+Ayto&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DNoicAQAAQBAJ%26pg%3DPA21&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABarm+cake" class="Z3988"></span><style data-mw-deduplicate="TemplateStyles:r951705291">.mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/6/65/Lock-green.svg/9px-Lock-green.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Lock-gray-alt-2.svg/9px-Lock-gray-alt-2.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/a/aa/Lock-red-alt-2.svg/9px-Lock-red-alt-2.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg");background-repeat:no-repeat;background-size:9px;background-position:right .1em center}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background-image:url("//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Wikisource-logo.svg/12px-Wikisource-logo.svg.png");background-image:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg");background-repeat:no-repeat;background-size:12px;background-position:right .1em center}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:inherit;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration,.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}</style></span>
</li>
<li id="cite_note-Stevenson2010-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-Stevenson2010_2-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFAngus_Stevenson2010" class="citation book">Angus Stevenson (19 August 2010). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=anecAQAAQBAJ&pg=PA133"><i>Oxford Dictionary of English</i></a>. Oxford University Press. p. 133. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-19-957112-3" title="Special:BookSources/978-0-19-957112-3"><bdi>978-0-19-957112-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Oxford+Dictionary+of+English&rft.pages=133&rft.pub=Oxford+University+Press&rft.date=2010-08-19&rft.isbn=978-0-19-957112-3&rft.au=Angus+Stevenson&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DanecAQAAQBAJ%26pg%3DPA133&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABarm+cake" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r951705291"/></span>
</li>
<li id="cite_note-Chambers1998-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-Chambers1998_3-0">^</a></b></span> <span class="reference-text"><cite id="CITEREFAllied_Chambers1998" class="citation book">Allied Chambers (1998). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=pz2ORay2HWoC&pg=PA129"><i>The Chambers Dictionary</i></a>. Allied Publishers. p. 129. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-81-86062-25-8" title="Special:BookSources/978-81-86062-25-8"><bdi>978-81-86062-25-8</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=The+Chambers+Dictionary&rft.pages=129&rft.pub=Allied+Publishers&rft.date=1998&rft.isbn=978-81-86062-25-8&rft.au=Allied+Chambers&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3Dpz2ORay2HWoC%26pg%3DPA129&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABarm+cake" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r951705291"/></span>
</li>
<li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><cite id="CITEREFDownes2011" class="citation web">Downes, John (28 July 2011). <a rel="nofollow" class="external text" href="http://www.bbc.co.uk/blogs/food/2011/07/the-ale-barm-method-worthy-of.shtml">"BBC Food blog: The ale-barm method: Worthy of revival or just barmy bread?"</a>. <i>BBC Online</i><span class="reference-accessdate">. Retrieved <span class="nowrap">14 June</span> 2019</span>. <q>...the original method of making yeast bread in Britain was a by-product of ale-making. When traditional ale is made, a yeasty froth appears on top of the fermenting liquid, the <a href="/wiki/Wort" title="Wort">wort</a>. This used to be scooped off, washed and added to bread dough in order to leaven it. Bread made this way is sweeter tasting than <a href="/wiki/Sourdough" title="Sourdough">sourdough</a>, and the leavening yeast used to be called '<a href="/wiki/Barm" title="Barm">barm</a>'. Its unpredictability created the word 'barmy'. In the 19th century, the process was refined and industrialized, manufacturing it on a large scale with what is known today as '<a href="/wiki/Baker%27s_yeast" title="Baker's yeast">baker's yeast</a>', and used worldwide as the primary method of leavening bread. The barm method appears to be an ancient method developed by Gaelic peoples, and was quite different to that used in Europe, which is to leaven bread with a sourdough or leaven (the French call it 'levain'). When the Romans first conquered Gaul, modern day France, they were astonished by the light sweet bread made by the Celtic inhabitants. Barm bread survived with the Celtic peoples in Britain, Scotland and Ireland, but was not common in Europe, being condemned during the <a href="/wiki/Age_of_Enlightenment" title="Age of Enlightenment">Enlightenment</a> as 'unwholesome'. In England, noblemen's bread, <a href="/wiki/Manchet" title="Manchet">manchet</a>, was always made with the barm method, whereas the commoners' bread, <a href="/wiki/Maslin" title="Maslin">maslin</a>, was a sourdough. Barm bread survived until World War Two, and even later in the North of England, largely as barm cakes. Curiously, the old method of making a sponge, or thick batter of flour and water with the barm was still used with the new industrially produced yeast, and was re-introduced to Europe from Vienna where the first yeast factories were established. This became popular in France as a '<a href="/wiki/Poolish" class="mw-redirect" title="Poolish">poolish</a>', the favoured method of making crusty bread such as a baguette.</q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=BBC+Online&rft.atitle=BBC+Food+blog%3A+The+ale-barm+method%3A+Worthy+of+revival+or+just+barmy+bread%3F&rft.date=2011-07-28&rft.aulast=Downes&rft.aufirst=John&rft_id=http%3A%2F%2Fwww.bbc.co.uk%2Fblogs%2Ffood%2F2011%2F07%2Fthe-ale-barm-method-worthy-of.shtml&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABarm+cake" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r951705291"/></span>
</li>
<li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><cite class="citation web"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20071011035926/http://www.ghsheldon.co.uk/process/13/BarmCakes.html">"GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake"</a>. Archived from <a rel="nofollow" class="external text" href="http://www.ghsheldon.co.uk/process/13/BarmCakes.html">the original</a> on October 11, 2007.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=GH+Sheldon%2C+Family+Bakers%2C+White+Barm+Cake%2C+Brown+Barm+Cake&rft_id=http%3A%2F%2Fwww.ghsheldon.co.uk%2Fprocess%2F13%2FBarmCakes.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABarm+cake" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r951705291"/></span>
</li>
<li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><cite class="citation web"><a rel="nofollow" class="external text" href="https://www.theboltonnews.co.uk/news/8619644.delicacy-is-towns-favourite-snack/">"Delicacy is town's favourite snack"</a>. <i>The Bolton News</i>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=The+Bolton+News&rft.atitle=Delicacy+is+town%E2%80%99s+favourite+snack&rft_id=https%3A%2F%2Fwww.theboltonnews.co.uk%2Fnews%2F8619644.delicacy-is-towns-favourite-snack%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABarm+cake" class="Z3988"></span><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r951705291"/></span>
</li>
<li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><a rel="nofollow" class="external text" href="https://www.theguardian.com/commentisfree/2017/mar/09/pie-barm-twitter-wigan-kebab">What is a pie barm? In Wigan, it’s a way of life</a>, <i>The Guardian</i></span>
</li>
</ol></div></div>
<div role="navigation" class="navbox" aria-labelledby="British_breads" style="padding:3px"><table class="nowraplinks mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><div class="plainlinks hlist navbar mini"><ul><li class="nv-view"><a href="/wiki/Template:British_bread" title="Template:British bread"><abbr title="View this template" style=";;background:none transparent;border:none;-moz-box-shadow:none;-webkit-box-shadow:none;box-shadow:none; padding:0;">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:British_bread" title="Template talk:British bread"><abbr title="Discuss this template" style=";;background:none transparent;border:none;-moz-box-shadow:none;-webkit-box-shadow:none;box-shadow:none; padding:0;">t</abbr></a></li><li class="nv-edit"><a class="external text" href="https://en.wikipedia.org/w/index.php?title=Template:British_bread&action=edit"><abbr title="Edit this template" style=";;background:none transparent;border:none;-moz-box-shadow:none;-webkit-box-shadow:none;box-shadow:none; padding:0;">e</abbr></a></li></ul></div><div id="British_breads" style="font-size:114%;margin:0 4em">British breads</div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div id="List_of_British_breads"><a href="/wiki/List_of_British_breads" title="List of British breads">List of British breads</a></div></td></tr><tr><td colspan="2" class="navbox-list navbox-odd hlist" style="width:100%;padding:0px"><div style="padding:0em 0.25em">
<ul><li><a href="/wiki/Bannock_(food)" title="Bannock (food)">Bannock</a></li>
<li><a href="/wiki/Bara_brith" title="Bara brith">Bara brith</a></li>
<li><a href="/wiki/Barley_bread" title="Barley bread">Barley bread</a></li>
<li><a class="mw-selflink selflink">Barm cake</a></li>
<li><a href="/wiki/Bath_bun" title="Bath bun">Bath bun</a></li>
<li><a href="/wiki/Bread_roll" title="Bread roll">Bread roll</a></li>
<li><a href="/wiki/Buttery_(bread)" title="Buttery (bread)">Buttery</a></li>
<li><a href="/wiki/Chelsea_bun" title="Chelsea bun">Chelsea bun</a></li>
<li><a href="/wiki/Cockle_bread" title="Cockle bread">Cockle bread</a></li>
<li><a href="/wiki/Colston_bun" title="Colston bun">Colston bun</a></li>
<li><a href="/wiki/Cottage_loaf" title="Cottage loaf">Cottage loaf</a></li>
<li><a href="/wiki/Crumpet" title="Crumpet">Crumpet</a></li>
<li><a href="/wiki/Dripping_cake" title="Dripping cake">Dripping cake</a></li>
<li><a href="/wiki/Farl" title="Farl">Farl</a></li>
<li><a href="/wiki/Fried_bread" title="Fried bread">Fried bread</a></li>
<li><a href="/wiki/Griddle_scone" title="Griddle scone">Griddle scone</a></li>
<li><a href="/wiki/Hot_cross_bun" title="Hot cross bun">Hot cross bun</a></li>
<li><a href="/wiki/Iced_bun" title="Iced bun">Iced bun</a></li>
<li><a href="/wiki/Lady_Arundel%27s_Manchet" title="Lady Arundel's Manchet">Lady Arundel's Manchet</a></li>
<li><a href="/wiki/Lardy_cake" title="Lardy cake">Lardy cake</a></li>
<li><a href="/wiki/London_bun" title="London bun">London bun</a></li>
<li><a href="/wiki/Manchet" title="Manchet">Manchet</a></li>
<li><a href="/wiki/English_muffin" title="English muffin">Muffin</a></li>
<li><a href="/wiki/Oatcake" title="Oatcake">Oatcake</a></li>
<li><a href="/wiki/Pan_loaf" title="Pan loaf">Pan loaf</a></li>
<li><a href="/wiki/Plain_loaf" title="Plain loaf">Plain loaf</a></li>
<li><a href="/wiki/Potato_scone" title="Potato scone">Potato scone</a></li>
<li><a href="/wiki/Saffron_bun" title="Saffron bun">Saffron bun</a></li>
<li><a href="/wiki/Sally_Lunn_bun" title="Sally Lunn bun">Sally Lunn bun</a></li>
<li><a href="/wiki/Scone" title="Scone">Scone</a></li>
<li><a href="/wiki/Scuffler" title="Scuffler">Scuffler</a></li>
<li><a href="/wiki/Singing_hinny" title="Singing hinny">Singing hinny</a></li>
<li><a href="/wiki/Staffordshire_oatcake" title="Staffordshire oatcake">Staffordshire oatcake</a></li>
<li><a href="/wiki/Stottie_cake" title="Stottie cake">Stottie cake</a></li></ul>
</div></td></tr><tr><td class="navbox-abovebelow hlist" colspan="2"><div>
<ul><li><b><img alt="Wikipedia book" src="//upload.wikimedia.org/wikipedia/commons/thumb/8/89/Symbol_book_class2.svg/16px-Symbol_book_class2.svg.png" decoding="async" title="Wikipedia book" width="16" height="16" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/8/89/Symbol_book_class2.svg/23px-Symbol_book_class2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/8/89/Symbol_book_class2.svg/31px-Symbol_book_class2.svg.png 2x" data-file-width="180" data-file-height="185" /> <a href="https://en.wikibooks.org/wiki/Cookbook:Bread_Recipes" class="extiw" title="b:Cookbook:Bread Recipes">Recipes on WikiBooks</a></b></li>
<li><b><img alt="Category" src="//upload.wikimedia.org/wikipedia/en/thumb/4/48/Folder_Hexagonal_Icon.svg/16px-Folder_Hexagonal_Icon.svg.png" decoding="async" title="Category" width="16" height="14" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/48/Folder_Hexagonal_Icon.svg/24px-Folder_Hexagonal_Icon.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/48/Folder_Hexagonal_Icon.svg/32px-Folder_Hexagonal_Icon.svg.png 2x" data-file-width="36" data-file-height="31" /> <a href="/wiki/Category:British_breads" title="Category:British breads">Category:British breads</a></b></li>
<li><b><a href="/wiki/File:Foodlogo2.svg" class="image"><img alt="Foodlogo2.svg" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="noviewer" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a> <a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></b></li>
<li><b><a href="/wiki/File:Flag_of_the_United_Kingdom.svg" class="image"><img alt="Flag of the United Kingdom.svg" src="//upload.wikimedia.org/wikipedia/en/thumb/a/ae/Flag_of_the_United_Kingdom.svg/32px-Flag_of_the_United_Kingdom.svg.png" decoding="async" width="32" height="16" class="noviewer" srcset="//upload.wikimedia.org/wikipedia/en/thumb/a/ae/Flag_of_the_United_Kingdom.svg/48px-Flag_of_the_United_Kingdom.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/a/ae/Flag_of_the_United_Kingdom.svg/64px-Flag_of_the_United_Kingdom.svg.png 2x" data-file-width="1200" data-file-height="600" /></a> <a href="/wiki/Portal:United_Kingdom" title="Portal:United Kingdom">United Kingdom portal</a></b></li></ul>
</div></td></tr></tbody></table></div>
'
|
Whether or not the change was made through a Tor exit node (tor_exit_node) |
false
|
Unix timestamp of change (timestamp) |
1588769747
|
