Bargoeds

Bargoeds are a type of traditional Welsh bread, originating from the village of Bargoed in the Rhondda Valley of South Wales. The bread is known for its distinctive shape, which resembles a small, round loaf with a slight indentation at the top. This shape is achieved by placing a small weight, often a coin or a stone, on top of the dough during the first rise, which creates the characteristic indentation.

The dough for Bargoeds is made from a simple mixture of flour, water, and salt. It is typically kneaded by hand and allowed to rise in a cool place. Once the dough has doubled in size, it is shaped into a round loaf and placed in a baking tin. The weight is then placed on top, and the dough is allowed to rise again. The bread is then baked in a hot oven until it is golden brown and has a crispy crust.

Bargoeds are traditionally baked on Sundays, and they are often served with butter, jam, or cheese. They are also a popular accompaniment to traditional Welsh dishes such as laverbread and Welsh rarebit. The bread has a mild, slightly sweet flavor and a soft, chewy texture, which makes it a favorite among locals and visitors alike. Today, Bargoeds can be found in bakeries and shops throughout Wales, as well as in some supermarkets.