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 Very soft bread roll, typically 6ins diameter, 11/2ins thick. The name is now restricted to Lancashire and parts of Cumbria and Yorkshire where filled bread rolls are customarily referred to as 'barms', but seems to have formerly been more widespread as the name occurs in advertisements and news reports in Derbyshire and Northumberland. See: Bread Names  Brown Barm Cakes, 2013 Barm is an old term for 'yeast' and there is some evidence that barm cakes were formerly leavened with the yeast-rich froth from brewing beer. See also: Bread Names Breads Barm Crust Oven Bottom Cake Wigan Slappy  |
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