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A barm cake is a soft, round, flattish bun from northern England, traditionally leavened with barm. The original barm cake is found in areas of Lancashire, North West England. Elsewhere in the country, a similar bread roll would be known instead as a "breadbun", "breadcake", "bap, "cob" (a Midlands term referring to a crustier roll), "teacake" (West Yorkshire/some parts of Cumbria; without currants or currant teacake with currants) or even a "stottie," a larger, spongy bread native to North East England. The Barm Cake is more likely made from commercial yeast today. Chips are a popular filling, sold in most fish and chip shops in the North West of England often called simply a 'chip barm'.〔(GH Sheldon, Family Bakers, White Barm Cake, Brown Barm Cake )〕 Another popular filling in the North West, particularly Bolton, is the pasty barm.〔http://www.theboltonnews.co.uk/news/boltonnews/8619644.Delicacy_is_town___s_favourite_snack/〕 Likewise in Wigan pies are a popular filling, as eaten by TV's Jamie Foster. ==See also== *Stottie cake 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Barm cake」の詳細全文を読む スポンサード リンク
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