Many carb lovers agree that the end piece on a loaf of bread only exists to protect the rest of the loaf from going stale. But, according to a recent Twitter debate, people feel incredibly passionate about what that sad slice is really called. It all started last week when British actor Stephen Mangan humble bragged to his Twitter followers about his "selfless" breakfast behavior.
I always use the end of the loaf when making toast. But, rather than earning him applause, the tweet launched a legendary debate over the appropriate vocabulary surrounding what is arguably the world's most popular baked good. So the end slice of a loaf is according to you weirdos - the knobby, knobby end, knob end, nobbly, knobbler, norbert, doormat, topper, nut end, noggie, noggin, ender, crust, butt, outsider, tush, doorstep, bumper, healie, nub, bum, bum end, knocker [all wrong] or heel [correct].
The actor, who was born and raised in England, argued that the only correct term for that piece is the "heel. But many Twitter users adamantly disagreed.
- Watch How to Make My Favorite White Bread Recipe!;
- Loaf - Wikipedia.
- Urban Dictionary: loaf of bread.
While another, much smaller, camp of Twitter users actually praised the piece for its extra-absorbent powers. It has always been and always will be the crust and is best toasted as it soaks more butter in mmmmmmm. Regardless of personal preference, the debate turned into a sort of cultural conversation in which bread eaters shared their various learned terms for the loaf. Home Counties all say crusts - a bit boring that! Best wishes to you and may you have a blessed Thanksgiving Day.
Hi Carb Diva! I have always wanted to bake my own bread.
What do you call the end of a loaf of bread? A lot of people aren't really sure
It's nice to find a recipe that doesn't require a bread maker. It's very simple and I look forward to giving it a try. I also read your profile. It was so beautiful and the people were so nice. I wish you a Happy Thanksgiving! Bravewarrior - I love learning about and sharing the science of food--what ingredients do and how they work together.
My husband is a scientist and I guess a little of his inquisitiveness has rubbed off on me. I sincerely hope that I've given you the encouragement that you CAN bake a loaf of bread. I'll be standing right beside you cheering you on. Diva, the science lesson in the recipe is a huge bonus. Now we know what gluten is, it's role in life, and how flour reacts with water, yeast and salt.
Thank you for that. I love the smell of freshly baked bread it's right up there with bacon and popcorn , although I've never tried baking bread myself. I might have to give it a try sometime. Thank you Flourish - I agree with you. The aroma of freshly-baked bread is absolutely Heavenly. I hope a few people read this Hub and see that making bread is really not that difficult and will give it a try. There is nothing like homemade bread. Nobody seems to make it anymore and that's a shame because the smell of it as it's rising and cooking is heavenly.
Loaf of bread - definition of loaf of bread by The Free Dictionary
In our family my mom was the "bread and pie" baker, and my oldest sister who was 26 years older than me!! They each knew and respected their individual gifts. During the week I could depend on my sister to provide the cakes and cookies. But Saturdays were reserved for my mom to work her magic in the kitchen. By the time I got up for breakfast there was usually a bowl of yeast dough proofing. I knew the rest of the day would be filled with the aromas of fresh bread, a pie, and if we were lucky even homemade noodles.
Wonderful memories. That home made bread in your picture looks so inviting. Especially since the temperatures have been dropping; home made bread is perfect. Thanks for your recipe. I pinned it. Eric, this might be a fun thing for you and your little boy to work on together. Especially the kneading. It's something he can't break or mess up , and think of how proud he will be when he can say "I helped Daddy make this. Bill, good morning to you. Too much angst for so early in the morning. I know that you can do this -- and, if you fail, I know where you can find some hungry quail and runner ducks to feed.
Thanks, as always, for stopping by. I've got a better idea, Linda: why don't you just drop off a loaf of this bread to our house and then I won't have to butcher it. LOL I can smell it from here and I'm quite upset about that. You are making me inch closer and closer to really cooking stuff. It is a good writer indeed who inspires us to do new things and think new thoughts. RTalloni - I totally agree with you. Wouldn't it be great if they made an air freshener that smells like bread baking in the oven?
- Lettre à mon frère (French Edition);
- An Unoficial Patriot;
- Gender and the Open Method of Coordination: Perspectives on Law, Governance and Equality in the EU.
Paul from Burlingame - So very nice to meet you. I am glad you found this interesting. So, will you now give bread-baking a try? I enjoyed learning how the different ingredients work together. I didn't know that salt slows rising:. There's nothing like fresh baked bread.
Once an older mom told me that it didn't matter what she had done that day, what the house looked like, what condition the kids were in, if she had a loaf of bread baking in the oven when he came home he was happy. Other product and company names shown may be trademarks of their respective owners. HubPages and Hubbers authors may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others. HubPages Inc, a part of Maven Inc. As a user in the EEA, your approval is needed on a few things. To provide a better website experience, delishably.
Please choose which areas of our service you consent to our doing so. Linda Lum more. Words Set the Mood Last week I had an online conversation with a friend who is a professional author; I told him that he had helped me greatly in my writing by encouraging me to engage all of the senses of those who read my food-related articles. I'm just going to pause now to allow that so soak in for a moment. So, let's get started. Such Simple Ingredients There are some foods that are amazing in their complexity--the layering of flavors and textures, the unique blends of herbs and spices.
And then there is homemade bread. Water, flour, yeast, salt. How They Work Together Flour is the foundation for a good loaf of bread, and a key component of that foundation is protein otherwise known as gluten. Prep time: 2 hours 30 min. The Recipe Equipment You Will Need dry and liquid measuring cups measuring spoons stand mixer with large bowl large sturdy mixing spoon large mixing bowl baking sheet very sharp knife or blade for scoring dough cooling rack instant read thermometer optional but nice to have.
Mixing and Kneading 1. How to Knead Bread Dough Fold the dough over and push down with the heels of your hands. Proofing the Dough 3. What is Proofing? Shaping and Preparing for the Oven 6.
While the dough is rising, preheat your oven to degrees F. Baking and Testing for Doneness Bake in degree oven for 25 to 30 minutes. Now, All That is Left to Do Questions must be on-topic, written with proper grammar usage, and understandable to a wide audience. Question: I love to bake and have tried adding eggs, sugar, and milk and baking at for minutes. Helpful 4. Answer: Generally speaking, to make rolls instead of a loaf of bread, divide the portion of dough for a single loaf into two, roll each half into a long strip 18" or so , and then divide into rolls.
Question: Why does my bread dough deflate when it goes into the oven? Answer: Without knowing more for example, what type of flour are you using, how long did you knead the dough, etc. Helpful 3. Linda I used to be an 'avid' bread baker. Did you know that of the 9 types of flour used in ancient times 6 were gluten free? One day I'm gonna try a Focaccia bread with GF flour!
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Words Set the Mood
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