 | |
| Alternative names | Stotty |
|---|---|
| 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]
| | |
| Alternative names | Stotty |
|---|---|
| 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]
It has an uneven round flat shape, with a diameter of about 200 millimetres (7.9 in) and a depth of about 25–30 millimetres (0.98–1.18 in). It sometimes has a small hole or indentation near the center. It weighs about 270 grams (9.5 oz). Its color is mostly white, with patches of brown. It has a crusty and/or fluffy texture. [1] [2] [3] [4]
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]
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]
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]
Brears, Peter (2014). Traditional Food in Yorkshire. Prospect Books. ISBN 9781909248335.
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