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.
This bread-related article is a stub.