Dorset Knobs are light, crisp, dry biscuits about the size and shape of a golf ball, and a shelf life just about as long. They are made in an English village at Stoke Mills, Marshwood Vale, in West Dorset. Dorset Knobs are made from wheat flour, white sugar, water, oil and yeast (originally, the recipe…
English Breads
English Muffins
English Muffins are round, flat, yeast-risen breads about 4 inches wide (10 cm) and half an inch to an inch thick (1 to 2.5 cm.) They are not baked in an oven but cooked on top a griddle. They have a soft, coarse, bread-like texture to them, with lots of small holes inside. They are…
Lardy Cake
A Lardy Cake is a bread into which spices, fruit and pieces of lard are mixed. The lard and sugar on the layers inside melt together and get gooey; the sugar on top gets crunchy. What makes the cake is the lard. There is really no point in making this cake without it. It’s really…
Lincolnshire Plum Bread
Lincolnshire Plum Bread is a dark, rich loaf of yeast-risen bread intended as a tea bread. It is moist, dense, rich and sweet with lots of fruit. There are not actually any plums in it — instead the fruit is raisins, sultanas and / or currants, and mixed dried fruit. Spices used include cinnamon and…
Stottie Bread
Stottie is an English flat white bread, that is soft and round, about 2 1/2 cm (1 inch) 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…