Conventional Stottie Cake – Immediately’s recipe is for my grandmother’s Conventional Stottie Cake, which is a flat breadcake from the North East of England.
An Previous Northumbrian and North East England Bread Recipe
Immediately’s recipe is for Conventional Stottie Cake. A quite plain and flat trying disc of bread, and but to many individuals within the North East of England the Stottie Cake is a crucial and potent image of their id and area.
We’ve simply returned from per week’s vacation in lovely Northumberland and County Durham, the place we stayed in an previous cottage, near the Northumbrian coast and Cheviot Hills.
While we have been up there, I attempted each day to purchase a stottie, however they have been at all times bought out, it doesn’t matter what time I bought to the native bakeries!
I had some luck on the fantastic Rocking Horse Cafe and Gallery in Rock, which was near our cottage; right here I had one among their Stottie Bacon Butties for breakfast, adopted by a heat cheese scone.
Then, on the final day, lastly, in Alnwick Greggs bakery, I managed to purchase two stotties to make sandwiches for our journey again. Nevertheless, good although they have been, they don’t seem to be as good as a selfmade stottie, which I usually bake at dwelling.
Stotties are the bread of my childhood, linked ceaselessly in my reminiscence to my grandmother’s previous stone cottage and heat, comfortable days sitting round an enormous previous kitchen desk with a flickering fireplace and the wind howling outdoors.
Stotties, as they’re known as within the plural, are born of thrift and frugality; on the finish of an extended day of baking, as most bread was made at dwelling till pretty not too long ago.
Any extra white bread dough that was left over was merely formed and rolled into a big disc, and thrown on to the underside of the oven, the place it baked in an preliminary burst of warmth earlier than persevering with to cook dinner because the oven cooled.
This baking technique is what provides the Stottie Cake it’s crusty however gentle exterior and but a quite nice chewy crumb, and that distinctive “Stottie” style too. A cake it isn’t, however a easy and homely regional loaf of bread.
I’ve shared my Nanny’s recipe for Stottie Cake (Stotty Cake) earlier than on Lavender & Lovage, right here: A Northumberland Cottage Kitchen Recipe: Stotty Cake (Stottie Cake)
Immediately’s recipe is similar, however I’ve up to date the images, in addition to including some photos of the North East of England, and an enhanced picture of my grandparent’s previous cottage, because it was.
I hope you take pleasure in this conventional recipe should you make it – they perhaps be plain to take a look at with not one of the fancy decorations, glazes and cuts that different bread loaves have.
Nevertheless, as quickly as you tear a chunk of heat bread, then unfold some butter on so it melts into golden swimming pools of saltiness, you’ll perceive the alchemy of this slow-baked bread.
And, hopefully, how it’s inextricably linked to comfortable childhood days and easy suppers at an previous cottage desk.
Notes:
- That is my Grandmother’s recipe for genuine “Stottie Truffles”, my grandmother’s recipe remained a secret for a few years after her loss of life, after which sooner or later my mum discovered an previous hand-written recipe behind a Be-Ro cookbook, the place she had written down the principals of how you can make a Stottie, and so the key household recipe was launched.
- Our household recipe is at all times higher if made with the remnants of some fundamental white bread dough, and cooked on the underside of a sizzling oven that has been turned off to chill.
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Conventional Stottie Cake Recipe
Conventional Stottie Cake
Yield:
2 Stottie Truffles
Prep Time:
1 hour half-hour
Cook dinner Time:
45 minutes
Whole Time:
2 hours quarter-hour
Immediately’s recipe is for Conventional Stottie Cake. A quite plain and flat trying disc of bread, and but to many individuals within the North East of England the Stottie Cake is a crucial and potent image of their id and area.
We have simply returned from per week’s vacation in lovely Northumberland and County Durham, the place we stayed in an previous cottage, near the Northumbrian coast and Cheviot Hills.
While we have been up there, I attempted each day to purchase a stottie, however they have been at all times bought out, it doesn’t matter what time I bought to the native bakeries!
I had some luck on the fantastic Rocking Horse Cafe and Gallery in Rock, which was near our cottage; right here I had one among their Stottie Bacon Butties for breakfast, adopted by a heat cheese scone.
Then, on the final day, lastly, in Alnwick Greggs bakery, I managed to however two stotties to take dwelling. Nevertheless, good although they have been, they don’t seem to be as good as a selfmade stottie, which I usually bake at dwelling.
Stotties are the bread of my childhood, linked ceaselessly in my reminiscence to my grandmother’s previous stone cottage and heat, comfortable days sitting round an enormous previous kitchen desk with a flickering fireplace and the wind howling outdoors.
Stotties, as they’re known as within the plural, are born of thrift and frugality; on the finish of an extended day of baking, as most bread was made at dwelling till pretty not too long ago.
Any extra white bread dough that was left over was merely formed and rolled into a big disc, and thrown on to the underside of the oven, the place it baked in an preliminary burst of warmth earlier than persevering with to cook dinner because the oven cooled.
This baking technique is what provides the Stottie Cake it’s crusty however gentle exterior and but a quite nice chewy crumb, and that distinctive “Stottie” style too. A cake it isn’t, however a easy and homely regional loaf of bread.
I’ve shared my Nanny’s recipe for Stottie Cake (Stotty Cake) earlier than on Lavender & Lovage, right here: A Northumberland Cottage Kitchen Recipe: Stotty Cake (Stottie Cake)
Immediately’s recipe is similar, however I’ve up to date the images, in addition to including some photos of the North East of England, and an enhanced picture of my grandparent’s previous cottage, because it was.
I hope you take pleasure in this conventional recipe should you make it – they perhaps be plain to take a look at with not one of the fancy decorations, glazes and cuts that different bread loaves have.
Nevertheless, as quickly as you tear a chunk of heat bread, then unfold some butter on so it melts into golden swimming pools of saltiness, you’ll perceive the alchemy of this slow-baked bread.
And, hopefully, how it’s inextricably linked to comfortable childhood days and easy suppers at an previous cottage desk.
Substances
- 1 ½ lbs sturdy white bread flour (680g)
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- ½ ounce (15g) contemporary yeast (fast motion dried yeast can be utilized, 1 x 7g sachet)
- White pepper, about ¼ of a teaspoon
- ¾ pint (450mls) tepid water
Directions
1. If utilizing contemporary yeast crumble it right into a jug after which add the white pepper, sugar and slightly tepid water to combine. Place someplace heat for 10 to fifteen minutes so it could possibly begin to “work” it is able to use when it turns into frothy.
2. Put the bread flour and salt into a big mixing bowl and make a effectively within the centre, pour within the yeast combination and the remaining water. If utilizing dried yeast, simply sprinkle the yeast in to the flour at this stage, with the sugar and white pepper and add the water as earlier than.
3. Combine after which knead the dough till it’s clean and elastic. (The phrase stotty or stottie is believed to be derived from the native phrase of “stotting” which suggests to bounce, and I bear in mind my grandmother “bouncing” her bread on the kitchen desk for ages! So, don’t be shy when kneading.) This bread must be effectively kneaded for a minimum of ten minutes.
4. Cowl the bowl with a clear tea towel and set to 1 facet, someplace heat, to permit the dough to rise. This may take about an hour, and the dough ought to have doubled in dimension earlier than you should use it.
5. Pre-heat oven to 200C/400F/Gasoline 6. Butter or grease some giant baking sheets.
6. Put the dough onto a floured board and divide it into two equal items; roll the dough out to make two giant flat discs, about 1” (2/5cm) thick after which stick the top of a rolling pin in the course of the dough to make an indentation. It’s also possible to prick the highest of the bread with a fork too.
7. Place the Stottie Truffles onto the ready baking sheets and bake within the pre-heated oven for quarter-hour, earlier than turning the oven off and leaving them in there for as much as half an hour to proceed to bake.
8. Serve heat with butter, jam, treacle, honey or cheese, cheese savoury, ham and Pease pudding.
Notes
That is my Grandmother’s recipe for genuine “Stottie Truffles”, my grandmother’s recipe remained a secret for a few years after her loss of life, after which sooner or later my mum discovered an previous hand-written recipe behind a Be-Ro cookbook, the place she had written down the principals of how you can make a Stottie, and so the key household recipe was launched.
Our household recipe is at all times higher if made with the remnants of some fundamental white bread dough, and cooked on the underside of a sizzling oven that has been turned off to chill.
Diet Info
Yield 8
Serving Measurement 1
Quantity Per Serving
Energy 310Whole Fats 1gSaturated Fats 0gTrans Fats 0gUnsaturated Fats 1gLdl cholesterol 0mgSodium 399mgCarbohydrates 62gFiber 2gSugar 1gProtein 10g
