Stottie cake
 | |
| 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]
Physical description
[edit]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]
Cooking method
[edit]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]
- The dough is divided into parts that are formed into large discs.
- A hole or indent is made in the center of each disc.
- These discs of dough are proved.
- The discs are baked on the bottom of the oven at 200 °C (392 °F) for 15 minutes.
- The discs are rotated and baked at a slightly lower temperature for 15 more minutes.
Usage
[edit]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
[edit]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]
Other names and related concepts
[edit]- Oven-bottom cake (Yorkshire)[1][4]
- Scuffler (Yorkshire)[1]
- Fadge (Scotland, Ireland, Northumberland, and Lancashrre)[6]
- Hearth-breads (Italy and France)[1]
Further reading
[edit]Brears, Peter (2014). Traditional Food in Yorkshire. Prospect Books. ISBN 9781909248335.
See also
[edit]References
[edit]- ^ a b c d e f g h i j 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.
- ^ a b "Types of bread". FabFlour: Flour Advisory Board. Archived from the original on 6 October 2024.
- ^ a b c Potty, Olivia "livvypotts" (15 April 2016). "Top Stotty". A Half-. Archived from the original on 26 June 2022. Retrieved 6 October 2024.
- ^ a b c d e "Stottie Bread". CooksInfo. 18 August 2004 [last updated July 9, 2018]. Retrieved 6 October 2024.
- ^ a b c "Stottie cake - the taste of home". Shields Gazette. 12 January 2011. Archived from the original on 15 August 2016.
- ^ 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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