Soda bread similar style to the pan breads found in North American and native Inuit cuisine. First documented in 1827 and prepared by farm-men, damper was a quick and easy way to prepare bread in the Australian bush. The word "damper" derives from the English word "to snack" or to dampen the flour in the fire of one's appetite. Soda bread Soda bread is a variety of quick bread traditionally made in a variety of cuisines in which sodium bicarbonate (otherwise known as "baking soda", or in Ireland, "bread soda") is used as a leavening agent instead of the traditional yeast. The
Pan loaf top and bottom. Pan loaf A pan loaf is a style of bread loaf baked in a pan or tin. It is the most common style available in the United Kingdom, though the term itself is predominantly Scottish and Northern Irish so as to differentiate it from the plain loaf. It was once more expensive than the then more common plain loaf. Hence, to speak with a "pan loafy" voice is to speak in a posh or affected manner. The pan loaf has a soft pale brown crust all round the bread, in contrast to a plain loaf's darker crust