[Sca-cooks] Lamingtons, Fairy bread, Pavlova OH MY!!!

[Sue Clemenger]

I'd think the amount of sweetness would depend on the type of bread.
Some are, some aren't.  I wouldn't call any of them "cake," though.
Although a quick bread, like banana or something, would more closely
approximate that label (but then, that's not the bread being referred to
in the descriptions of fairy bread).
I don't actually eat or purchase a whole lot of bread, but when I do,
I'm more likely to buy a whole-grain variety (I like the chewiness), or
a sourdough of some sort.  Or bagels--usually preferring the savoury
varieties over sweet.
Mmmm....maybe I'll have to have bagels and lox for breakfast tomorrow,
on my way into work....mmmmm...
--maire

Mark Calderwood wrote:
>
> At 20:27 27/12/02 -0500, you wrote:
> >oh.. yeah.. that stuff!
> >basically white bread (which is highly sugared and is really a cake)
>
> Not quite; Australian bread is not sugared like American bread is. My
> friends now living in Arizona have to buy their bread at a health food
> store because they can't cope with the sweetness of American bread.
> Nonetheless, fairy bread is still only a short step away from "sugar
> sandwiches" which were a kid's treat during the war...