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A pan loaf is a style of bread loaf baked in a loaf pan or tin. [1] [2] 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 ...
Bala Junction railway station - The meeting point of the Bala and Dolgellau Railway, Corwen and Bala Railway and the Bala and Festiniog Railway (open 1882 to 1965) The Bala Lake Railway ( Welsh : Rheilffordd Llyn Tegid ) runs for 4.5 miles (7.2 km) from Llanuwchllyn to the edge of the town, along a section of the former trackbed of the Great ...
A loaf (pl.: loaves) is a (usually) rounded or oblong quantity of food, typically and originally of bread. [ 1 ] [ 2 ] It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained; [ 3 ] [ 4 ] the shape of less viscous doughs can ...
[3]: 37 "Pool 3" is the closest to the house, although at higher water levels all lakes are interconnected into one. [14] "Pool 1", also known as the Pant-yr-Ochain Big Pool, [15] does not contain any submerged aquatic plants, but has plants floating on its surface such as Nymphaea alba, an undetermined Nymphaea cultivar and Polygonum amphibium.
A plain loaf, slices of which are known in Scots as plain breid (pronounced [plen brid]), is a traditional style of loaf made chiefly in Scotland and Ireland. It has a dark, well-fired crust on the top and bottom of the bread.
A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking . The most common shape of the bread pan is the loaf , or narrow rectangle, a convenient form that enables uniform slicing.
The station opened in February 1867, [3] four months after the start of passenger services on the railway. [1] The station is named after a nearby stream, the Nant Rhyd-yr-onnen (this stream is also known as the Nant Braich-y-Rhiw), which itself is named after the road's ford over it, just north of the station (now replaced with a bridge). [1]
A cottage loaf is a traditional type of bread originating in England. The loaf is characterised by its shape, which is essentially that of two round loaves, one on top of the other, with the upper one being smaller: the shape is similar to that of the French brioche and the pain chapeau of Finistère .