So according to Merriam Webster bread is: a usually baked and leavened food made of a mixture whose basic constituent is flour or meal

And cake is: A: a breadlike food made from a dough or batter that is usually fried or baked in small flat shapes and is often unleavened B: a sweet baked food made from a dough or thick batter usually containing flour and sugar and often shortening, eggs, and a raising agent (such as baking powder)

And yet some people don’t think that cake is bread.

What’s your opinion?

  • Nefara@lemmy.world
    1·
    5 months ago

    I’m not sure if you’ve tried making it but the recipes that I have tried all result in a dough that’s capable of standing on its own as a boule. If you do an image search you can see a lot of images of Irish soda bread with X score marks baked in to their tops, which you couldn’t make with a liquid batter.

    • boatswain@infosec.pub
      1·
      5 months ago

      When I make it it’s much wetter than that and definitely needs to to poured into a bread pan. This is for Irish Brown Bread, not for the white flour soda bread with currants and whatnot.

      • Nefara@lemmy.world
        1·
        5 months ago

        Here’s a picture of the dough from a similar recipe to what I use

        If you do a search for “Irish soda bread” you’ll get almost all the same kind of pictures of X cut boules with some kind of add ins. Sounds like the brown bread is something different, but it’s probably still yummy.

        • boatswain@infosec.pub
          1·
          5 months ago

          Yeah, that’s much different than the brown bread my family calls Irish soda bread. Here’s the recipe:

          • ½ lb./225g whole wheat flour (1-3/4 c.)
          • 3 oz./75g unbleached white flour (2/3 c.)
          • 1½ oz./40g porridge oatlets (3 heaping Tbsp.)     (steel cut oatmeal or John McCann–in a tin)
          • 1½ oz./40g  wheat bran (1 c.)
          • 1½ oz./40g wheat germ (1/2 c.)
          • ½ tsp. baking soda
          • ½ tsp. salt
          • 1 pint/600 ml buttermilk (2-1/8 to 2-1/3 c.)
          1. Preheat a cool oven, 300ºF/150ºC/Gas mark 2.
          2. Grease and flour a 2 lb./900g loaf tin (I use an 8-1/2 x 4-1/2 x 2-5/8 inch bread pan).
          3. Mix all the dry ingredients together thoroughly.  Then, add them to the buttermilk and mix quickly to make a wet dough (I have found it better to use only 500 ml or 2-1/8 c. buttermilk).  Turn into loaf pan and bake in the preheated oven on the very bottom shelf for 2 to 2-1/4 hrs.  When cooked, the bread will shrink from the pan slightly and sound hollow when rapped on the bottom with the knuckles.