Now you've gone and hurt my feelings - I've always been proud of my camp fire baking - this one was a sweet bannock with cherries baked in the dish thing from a billy canOff topic but I never see bannock cooked that looks tasty,
Chinese supermarkets here do have bread sections, a lot of Chinese bread is quite sweet and cake like. Cheers for the compliments but the photos are stock ones and not mine I'm afraid. But yup I could eat those cheese scones off of the screen. I do love corn bread too, wonderful stuff.Those are mouth-watering photos, Mr Goatboy. The griddle scones begin to look a lot like a bannock. In fact, scones are sort of like drop biscuits. "Sort of" is the operative phrase, as there are many, many kinds of breads and if you sort them out according to how similiar they are, most are but slight variations of a theme. But there are real differences.
I suppose the biggest difference is in the flour. Early settlers usually grew corn (and so did the later settlers), at least in the east, so their bread was more likely to be made from corn meal. Water mills (for grinding the grain) were everwhere, here speaking only of the east. They were even found in remote locations. I guess no one ever ground their own grain, though the Indians would have. Corn meal is of course still available here and we have corn bread now and then with certain foods but the kind we fix is more of a spoon bread variety. But south of the border, they use corn flour for tamales. One can buy wheat tamales but the purist will demand corn tamales. Wheat tamales are supposedly popular along the border and further north and I have seen them referred to as "bimbo bread."
Tamales are a kind of flat bread and some of my attempts have unintentionally produced flat bread. Afgan bread, which is a flat bread, is interesting and seems to be made in very large sheets. It comes out about an inch thick at most and is tasty. American white bread, while not bad for sandwiches, is much too light to be taken seriously as food and in fact, my father called it "light bread," and light it was.
There is such a thing as canned biscuits (American style), I must confess and I grew up eating them. And like home-made biscuits, they vary from quite good to so-so. But they are at least consistent in the way they turn out once you get used to your own oven.
I sometimes ask in Chinese restaurants if there is such a thing as bread in China. They always assure me there is but I've never learned anything about it. There are so-called rice cakes but they look and probably taste like accoustic ceiling tile. They might be good with peanut butter.