Stottie cake

It has an uneven round flat shape, with a diameter of about {{Convert|200|mm|in|0}} and a depth of about {{Convert|25|mm|in|0}}. It sometimes has a small hole or indentation near the center. It weighs about {{Convert|270|g|oz|0}}. Its color is mostly white, with patches of brown. It has a crusty and/or fluffy texture.{{cite web |title=Types of bread |url=http://www.fabflour.co.uk/fab-bread/types-of-bread |url-status=live |archive-url=https://web.archive.org/web/20241006175217/https://www.fabflour.co.uk/fab-bread/types-of-bread |archive-date=2024-10-06 |work=FabFlour: Flour Advisory Board |publisher=}}{{Cite web |last=Potty |first=Olivia "livvypotts" |date=2016-04-15 |title=Top Stotty |url=https://oliviapotts.wordpress.com/2016/04/15/stotty-bread-recipe/ |url-status=live |archive-url=https://web.archive.org/web/20220626133132/https://oliviapotts.wordpress.com/2016/04/15/stotty-bread-recipe/ |archive-date=2022-06-26 |access-date=2024-10-06 |website=A Half- |language=en}}{{Cite web |last= |date=August 18, 2004 |orig-date=last updated July 9, 2018 |title=Stottie Bread |url=https://www.cooksinfo.com/stottie-bread |access-date=2024-10-06 |website=CooksInfo |language=en-US}}

The dough is often made the same way as normal white bread (containing fat, not French- or Italian-style).{{cite news |date=12 January 2011 |title=Stottie cake - the taste of home |url=http://www.shieldsgazette.com/time-of-our-lives/stottie-cake-the-taste-of-home-1-3011005 |url-status=dead |archive-url=https://web.archive.org/web/20160815221631/http://www.shieldsgazette.com/time-of-our-lives/stottie-cake-the-taste-of-home-1-3011005 |archive-date=2016-08-15 |work=Shields Gazette}} Stottie dough may be made by combining excess dough through kneading and rolling.

The dough only gets one rise instead of two. For example, it may be baked as follows:

1. The dough is divided into parts that are formed into large discs.
2. A hole or indent is made in the center of each disc.
3. These discs of dough are proved.
4. The discs are baked on the bottom of the oven at {{Convert|200|C|F}} for 15 minutes.
5. The discs are rotated and baked at a slightly lower temperature for 15 more minutes.

It is often used to make sandwiches by separating it horizontally and putting toppings such as ham, bacon, sausage, mushrooms, or fried egg, and butter, pease pudding, or ketchup inside.

The name may have come from the North-Eastern word stot, meaning to bounce, perhaps due to how the dough was thrown, or stotted, onto the bottom of the oven.

The bread has been made since at least before WWII.

• Oven-bottom cake (Yorkshire)
• Scuffler (Yorkshire)
• Fadge (Scotland, Ireland, Northumberland, and Lancashire){{Cite book |last=Griffiths |first=Bill |url=https://archive.org/details/dictionaryofnort0000grif |title=A Dictionary of North East Dialect |date=2004 |publisher=Northumbria University Press |isbn=978-1-904794-06-6 |pages=52, 152-153, 185 |via=Internet Archive}}
• Hearth-breads (Italy and France)

{{Cite book |last=Brears |first=Peter |url=https://books.google.com/books?id=mjmUoAEACAAJ |title=Traditional Food in Yorkshire |date=2014 |publisher=Prospect Books |isbn=9781909248335 |language=en}}

• List of bread rolls
• List of British breads
• Stotting

{{reflist}}

{{British bread}}

{{English cuisine}}

{{DEFAULTSORT:Stottie Cake}}

Category:British breads

Category:Geordie cuisine

Category:Northumberland cuisine

Category:Tyne and Wear cuisine

{{Bread-stub}}