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Stottie cake
A stottie/stotty (cake) is a type of bread from North East England.
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.
The dough is often made the same way as normal white bread (containing fat, not French- or Italian-style). Stottie dough may be made by combining excess dough through kneading and rolling.
The dough only gets one rise instead of two. For example, it may be baked as follows:
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.
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.
The bread has been made since at least before WWII.
Brears, Peter (2014). Traditional Food in Yorkshire. Prospect Books. ISBN 9781909248335.
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Stottie cake
A stottie/stotty (cake) is a type of bread from North East England.
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.
The dough is often made the same way as normal white bread (containing fat, not French- or Italian-style). Stottie dough may be made by combining excess dough through kneading and rolling.
The dough only gets one rise instead of two. For example, it may be baked as follows:
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.
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.
The bread has been made since at least before WWII.
Brears, Peter (2014). Traditional Food in Yorkshire. Prospect Books. ISBN 9781909248335.
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