> > > >

Stottie Bread



Stottie is an English flat white bread, that is soft and round, about 1 inch (2 1/2 cm) thick and 8 inches (20 cm) wide.

Though made from standard white bread dough, the dough for Stotties doesn't get a second rise, or a second knead. That gives them a tighter crumb, with a consistency somewhat like what North Americans call an English Muffin.

They were traditionally cooked at the bottom of the ovens, so that they would rise only a little. The top ends up with dimples in it, as the Italian bread "focaccia" does.

Stottie Bread can be split and filled with a filling to make a sandwich. A traditional filling was ham and peas porridge.

Cooking Tips

Stottie Bread should be made with ordinary white bread dough (ordinary meaning some kind of bread dough with fat in it, as opposed to a French or Italian style dough.)

Let rise just once, knock back, cut off what you want to use for Stotties, and let the rest rise again for regular bread.

Take the amount you cut off for Stotties, cut into pieces, and roll each piece out to between 1/2 to 3/4 inch(1 to 1 1/2 cm) thick, and about 8 inches (20 cm) wide. Prick top all over with a fork.

Flour a baking sheet. Put Stotties on the baking sheet, and bake for about 25 minutes at the bottom of an oven heated to 450 F (225 C), or until lightly-browned on top.

Please share this information with your friends. They may love it.


Also called:

Northumberland Stottie; Oven-bottom Cakes; Stottie Cakes

Comments

You may also like:

logo

Bon mots

"There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn; a tavern chair is the throne of human felicity."

-- Samuel Johnson (English writer. 18 September 1709 – 13 December 1784)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconApril's Fool Day (Today)
    April's Fool Day is a day traditionally for playing tricks on others. The tricks are meant to be harmless tricks, aimed particularly at fooling someone into believing something that isn't real.
  • food day iconBrillat-Savarin Birthday (Today)
    On this day in 1755, Jean-Anthelme Brillat-Savarin was born in France. He wrote the first book about the pleasures of food, published in 1825.

Myth of the Day

Myth Picture Read more >