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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.

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Also called:

Northumberland Stottie; Oven-bottom Cakes; Stottie Cakes

Comments

Flat Breads

Bammy Bread; Barbari Bread; Bolo de Milho; Borlenghi; Cassava Bread; Chapati; Flat Breads; Fougasse; Hardangerlefse; Injera; Kocho; Lagana Bread; Laganum; Lavash Bread; Lefse; Matzo; Numedal Lefse; Oppdal Lefse; Orindes; Pane Carasau; Pappadams; Piadina; Pizza; Pupusas; Sangak Bread; Shao Bing; Stottie Bread; Taaftun Bread; Testaroli; Tigelle; Tortillas (Mexican); Tractum

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Bon mots

"In the childhood memories of every good cook, there's a large kitchen, a warm stove, a simmering pot and a mom."

-- Barbara Costikyan. American author. From "Holiday Entertaining", New York, 22 October 1984

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