Stottie cake recipe
Stottie Cake recipeThis article was published by: Matthew
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Recipe introThe Stottie cake recipe is a traditional British bread recipe that originates from the North East of England. This unique bread is known for its thick, round shape and soft, doughy texture. It is often filled with a variety of savory ingredients such as ham, pease pudding, or bacon. The Stottie cake is a popular choice for sandwiches and is perfect for a hearty and satisfying meal.
Keywords: Stottie cake, British bread, North East England, savory fillings, sandwich.
stottie cake recipe details
|675 g||white bread flour|
|1 ½ tsp||salt|
|1 ½ tbsp||lard or hard vegetable fat|
|2 ½ tsp||dried yeast|
|400 ml||warm water|
InstructionsMix flour and salt together in a bowl and rub in the fat. Mix the yeast with the sugar and add about half the water and stir until the sugar has dissolved. Leave the yeast to become frothy and then add to the flour. Add as much water as required to make a firm but not sticky dough. Knead for 10 minutes on a lightly floured surface, and then place in a lightly oiled bowl to double in size. Turn out onto a lightly floured surface, knock back and knead briefly.
Preheat the oven to Gas Mark 8, 230°C, 450°F.
Roll out the dough to about 1½-inches, 3.5-4cm thick. Prick the surface thoroughly with a fork and bake on a floured baking tray for 30-35 minutes on the bottom of the oven until done, or the lowest shelf position if necessary.
Allow to cool on a wire rack until warm. Slice through, cut into wedges, butter and add filling.
To make individual Stotties, roll out to ½-inch thick and cut out rounds of 6-8 inches, 15-20cm diameter. Bake for 25-30 minutes as before.
About this recipe:
Stottie Cake is a flat round loaf larger than but with a similar heavy or chewy texture to that of an English muffin. The word ‘stott’ is a local dialect term for ‘bounce’ as the loaf is said to be able to bounce back if dropped.
It is traditionally a one rise bread baked at high heat on the bottom of the oven. Some bakers will use the same dough as for other white breads, but remove a proportion after the first rise for Stottie, but continue kneading and allowing a second rise for the remainder.
It is eaten cut into wedges, sliced through and filled with bacon or, most typically, with pease pudding (a mixture of peas and/or beans cooked down to a nearly dry cake) and sliced ham.
It does not have good keeping qualities so is baked fresh every day.
ca. 1 hr
Grade of difficulty:
Calories per portion:
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