Stottie cake

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Stottie cake
Stotty1.JPG
Alternative namesStotty
Type Bread
Place of origin England
Region or state Northumberland and County Durham

A stottie/stotty (cake) is a type of bread from North East England. [1]

Contents

Physical description

It has an uneven round flat shape, with a diameter of about 200 millimetres (8 in) and a depth of about 25 millimetres (1 in). It sometimes has a small hole or indentation near the center. It weighs about 270 grams (10 oz). Its color is mostly white, with patches of brown. It has a crusty and/or fluffy texture. [1] [2] [3] [4]

Cooking method

The dough is often made the same way as normal white bread (containing fat, not French- or Italian-style). [4] [5] Stottie dough may be made by combining excess dough through kneading and rolling. [1]

The dough only gets one rise instead of two. [4] For example, it may be baked as follows: [1]

  1. The dough is divided into parts that are formed into large discs.
  2. A hole or indent is made in the center of each disc.
  3. These discs of dough are proved.
  4. The discs are baked on the bottom of the oven at 200 °C (392 °F) for 15 minutes.
  5. The discs are rotated and baked at a slightly lower temperature for 15 more minutes.

Usage

It is often used to make sandwiches by separating it horizontally and putting toppings such as ham, bacon, sausage, mushrooms, or fried egg, and butter, pease pudding, or ketchup inside. [1] [2] [3] [4] [5]

History

The name may have come from the North-Eastern word stot, meaning to bounce, perhaps due to how the dough was thrown, or stotted, onto the bottom of the oven. [1] [3] [5]

The bread has been made since at least before WWII. [1]

Further reading

Brears, Peter (2014). Traditional Food in Yorkshire. Prospect Books. ISBN   9781909248335.

See also

References

  1. 1 2 3 4 5 6 7 8 9 10 Mason, Laura; Brown, Catherine (2006). "Stotty Cake". The Taste of Britain. Hammersmith, London: Harper Press. p. 283. ISBN   978-0-00-724132-3 – via Internet Archive.
  2. 1 2 "Types of bread". FabFlour: Flour Advisory Board. Archived from the original on 6 October 2024.
  3. 1 2 3 Potty, Olivia "livvypotts" (15 April 2016). "Top Stotty". A Half-. Archived from the original on 26 June 2022. Retrieved 6 October 2024.
  4. 1 2 3 4 5 "Stottie Bread". CooksInfo. 18 August 2004 [last updated July 9, 2018]. Retrieved 6 October 2024.
  5. 1 2 3 "Stottie cake - the taste of home". Shields Gazette . 12 January 2011. Archived from the original on 15 August 2016.
  6. ↑ Griffiths, Bill (2004). A Dictionary of North East Dialect. Northumbria University Press. pp. 52, 152–153, 185. ISBN   978-1-904794-06-6 – via Internet Archive.


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