Buttery (bread)

Buttery (bread) is a type of bread that originated in Scotland. It is also known as a rowie or Aberdeen roll. The buttery is a popular component of the traditional Scottish breakfast and is often served with jam, butter, or cheese.

History

The buttery was first created in the 19th century by bakers in the port of Aberdeen. It was designed to be a high-energy food for fishermen who needed sustenance for their long trips at sea. The bread's high fat content meant it could last for extended periods without spoiling.

Preparation

The preparation of a buttery involves combining flour, water, yeast, and salt to create a dough. The dough is then layered with butter, similar to the process used in making croissants. This results in a flaky, rich bread with a distinctive taste.

Characteristics

Butteries are noted for their flaky texture and rich, buttery taste. They are typically flat and round, with a diameter of about five inches. The bread's outer layer is often crisp, while the inside remains soft and layered.

Cultural Significance

The buttery is a significant part of Scottish cuisine and culture. It is a common feature in Scottish breakfasts and is often served at special occasions and celebrations. In Aberdeen, the buttery is so beloved that there is an annual festival, the Buttery Festival, dedicated to it.

See Also

• List of British breads
• Scottish cuisine
• Aberdeen

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