▁from ▁b akers , ▁who ▁label led ▁different ▁bread ▁roll s ▁depending ▁on ▁how ▁they ▁made ▁the ▁d ough ▁and ▁how ▁they ▁were ▁cook ed . ▁Over ▁time , ▁most ▁people ▁have ▁come ▁to ▁use ▁one ▁name ▁to ▁refer ▁to ▁all ▁similar ▁products ▁regardless ▁of ▁whether ▁or ▁not ▁it ▁is ▁techn ically ▁correct ▁by ▁the ▁old ▁terms . ▁▁ ▁B ap ▁– ▁larger ▁soft ▁roll , ▁roughly ▁ 5 – 6   in ches ▁in ▁diameter . ▁May ▁contain ▁f ats ▁such ▁as ▁l ard ▁or ▁but ter ▁to ▁provide ▁tend ern ess . ▁Can ▁come ▁in ▁multiple ▁shapes ▁dependent ▁on ▁region . ▁B aps ▁as ▁tradition ally ▁made ▁in ▁Scotland ▁are ▁not ▁sweet , ▁unlike ▁the ▁Irish ▁version , ▁which ▁may ▁contain ▁curr ants . ▁The ▁ 9 th ▁Edition ▁of ▁the ▁Conc ise ▁Oxford ▁Dictionary ▁( 1 9 9 5 ) ▁says ▁that ▁the ▁word ▁" b ap " ▁dates ▁from ▁the ▁ 1 6 th ▁century ▁and ▁that ▁its ▁origin ▁is ▁unknown . ▁ ▁B atch ▁( gener ally ▁the ▁same ▁as ▁a ▁b ap ) ▁– ▁ ▁term ▁used ▁in ▁North ▁War wick shire , ▁N une aton , ▁Cov entry ▁and ▁Ch esh ire ▁as ▁well ▁as ▁on ▁the ▁Wir ral , ▁England ▁ ▁Bar m ▁or ▁bar m ▁c ake ▁or ▁fl our ▁c ake ▁– ▁flat , ▁often ▁fl oured , ▁sav our y , ▁small ▁bread ▁made ▁using ▁a ▁natural ▁le aven ▁including ▁m ashed ▁h ops ▁to ▁stop ▁it ▁s our ing ; ▁a