bakbraden.

Brit.

/ˈbakbreɪd/, U.S.

/ˈbækˌbreɪd/, Scottish English

/ˈbakbrid/

Forms:

α. Middle English bacbrede, 1500s bagbreade, 1600s bagbread; English regional (northern) 1800s backbreyd, 1800s bakbrede, 1800s bakbreyd, 1800s– bakbrade; Scottish pre-1700 bakbrid, pre-1700 1800s bakbred, 1700s bakbread, 1800s back-bread, 1800s bakbreid.

β. Middle English bakebrede; Scottish pre-1700 baickbraid, pre-1700 baikbraid, pre-1700 baikbread, pre-1700 baikbred, pre-1700 1800s bakebread, 1900s– bakebreid.

γ. Scottish pre-1700 bawbred, pre-1700 bawbreid, 1700s–1800s babret, 1800s ba'brede, 1900s babreed.

Origin: Formed within English, by compounding. Etymons: bake v., bred n.

Etymology: < bake v. + bred n. Compare later bakeboard n.With the α. and β. forms compare the discussion at bakehouse n. The γ. forms show a simplification of the internal consonant cluster. Forms in baw- show occasional merger (in some varieties of Scots) of short ă with the reflex (rounded or unrounded) of early Scots au (after monophthongization and shortening); see further A. J. Aitken & C. Macafee Older Sc. Vowels (2002) §21.1 and compare the rare form bauk at bake v.

Chiefly Scottish and English regional (northern). Now chiefly historical.

A wooden board used for preparing (or occasionally baking) bread or similar foodstuffs (cf. bakeboard n.); spec. (chiefly English regional (Cumberland, Lancashire and Yorkshire)) a board, scored on the surface with a diamond pattern, used to make a particular type of thin oatcake (cf. havercake n., riddle cake n.).The batter for the oatcake is poured onto the surface of the bakbrade and the board shaken, causing the batter to spread. The oatcake is then transferred to a baking stone or griddle for cooking.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > equipment for food preparation > [noun] > baker's equipment > bread or pastry board

pennybred?c1300

moulding board1327

pastry board1442

pasteboard1452

bakbrade1457

bred1538

bakeboard1545

panel1612

pie board1691

breadboard1761

board1845

1457 in W. Chambers Charters Burgh Peebles (1872) 119 A girdil and a bakbrid.

?c1475 Catholicon Anglicum (BL Add. 15562) f. 7 Bacbrede, vbi bakebrede... A Bakebrede, rotabulum & cetera; vbi muldyngburde.

1625–6 Inventory of R. Hay (Registry Dean & Chapter of York) One kneidinge kitt, a bag-bread, and a spittle.

a1722 J. Lauder Jrnls. (1900) 80 A broad thing iust like a babret on which we bak the cakes.

1883 T. Lees Easther's Gloss. Dial. Almondbury & Huddersfield 109 The dofe (dough) is placed on the bakbrade in a semi-fluid state, then, by moving the board about in a peculiar manner..the cake is turned into a rounded form.

1926 Forfar Disp. 11 Feb. 2/5 Jammie's mither was busy fillin the puddins wi' meal, an' Jammie, sittin on the edge i' e bakebreid, wis watchin the job.

1987 P. C. D. Brears Trad. Food in Yorks. vi. 65 It was possible to make thinner, lighter oatcake by using a bakbrade or riddling board.

This entry has been updated (OED Third Edition, September 2020; most recently modified version published online December 2021).

单词	bakbrade
释义	bakbraden. Brit. /ˈbakbreɪd/, U.S. /ˈbækˌbreɪd/, Scottish English /ˈbakbrid/ Forms: α. Middle English bacbrede, 1500s bagbreade, 1600s bagbread; English regional (northern) 1800s backbreyd, 1800s bakbrede, 1800s bakbreyd, 1800s– bakbrade; Scottish pre-1700 bakbrid, pre-1700 1800s bakbred, 1700s bakbread, 1800s back-bread, 1800s bakbreid. β. Middle English bakebrede; Scottish pre-1700 baickbraid, pre-1700 baikbraid, pre-1700 baikbread, pre-1700 baikbred, pre-1700 1800s bakebread, 1900s– bakebreid. γ. Scottish pre-1700 bawbred, pre-1700 bawbreid, 1700s–1800s babret, 1800s ba'brede, 1900s babreed. Origin: Formed within English, by compounding. Etymons: bake v., bred n. Etymology: < bake v. + bred n. Compare later bakeboard n.With the α. and β. forms compare the discussion at bakehouse n. The γ. forms show a simplification of the internal consonant cluster. Forms in baw- show occasional merger (in some varieties of Scots) of short ă with the reflex (rounded or unrounded) of early Scots au (after monophthongization and shortening); see further A. J. Aitken & C. Macafee Older Sc. Vowels (2002) §21.1 and compare the rare form bauk at bake v. Chiefly Scottish and English regional (northern). Now chiefly historical. A wooden board used for preparing (or occasionally baking) bread or similar foodstuffs (cf. bakeboard n.); spec. (chiefly English regional (Cumberland, Lancashire and Yorkshire)) a board, scored on the surface with a diamond pattern, used to make a particular type of thin oatcake (cf. havercake n., riddle cake n.).The batter for the oatcake is poured onto the surface of the bakbrade and the board shaken, causing the batter to spread. The oatcake is then transferred to a baking stone or griddle for cooking. ΘΚΠ the world > food and drink > food > food manufacture and preparation > equipment for food preparation > [noun] > baker's equipment > bread or pastry board pennybred?c1300 moulding board1327 pastry board1442 pasteboard1452 bakbrade1457 bred1538 bakeboard1545 panel1612 pie board1691 breadboard1761 board1845 1457 in W. Chambers Charters Burgh Peebles (1872) 119 A girdil and a bakbrid. ?c1475 Catholicon Anglicum (BL Add. 15562) f. 7 Bacbrede, vbi bakebrede... A Bakebrede, rotabulum & cetera; vbi muldyngburde. 1625–6 Inventory of R. Hay (Registry Dean & Chapter of York) One kneidinge kitt, a bag-bread, and a spittle. a1722 J. Lauder Jrnls. (1900) 80 A broad thing iust like a babret on which we bak the cakes. 1883 T. Lees Easther's Gloss. Dial. Almondbury & Huddersfield 109 The dofe (dough) is placed on the bakbrade in a semi-fluid state, then, by moving the board about in a peculiar manner..the cake is turned into a rounded form. 1926 Forfar Disp. 11 Feb. 2/5 Jammie's mither was busy fillin the puddins wi' meal, an' Jammie, sittin on the edge i' e bakebreid, wis watchin the job. 1987 P. C. D. Brears Trad. Food in Yorks. vi. 65 It was possible to make thinner, lighter oatcake by using a bakbrade or riddling board. This entry has been updated (OED Third Edition, September 2020; most recently modified version published online December 2021). < n.1457
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