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.

[1] There is no crust on the sides due to the unbaked loaves being stuck together in batches,[1] baked together then torn into individual loaves afterwards.

The term batch loaf is sometimes used.

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