{{Short description|Type of bread from North East England}} {{Use dmy dates|date=April 2022}} {{Infobox prepared food | name = Stottie cake | image = Stotty1.JPG | caption = | alternate_name = Stotty | country = [[England]] | region = [[Northumberland]] and [[County Durham]] | creator = | course = | type = [[Bread]] | served = | main_ingredient = | variations = | calories = | other = }} A '''stottie'''/'''stotty''' ('''cake''') is a type of [[bread]] from [[North East England]].<ref name=":0">{{Cite book |last=Mason |first=Laura |url=https://archive.org/details/tasteofbritain0000maso/mode/2up?view=theater&q=Stottie |title=The Taste of Britain |last2=Brown |first2=Catherine |date=2006 |publisher=Harper Press |isbn=978-0-00-724132-3 |publication-place=Hammersmith, London |page=283 |chapter=Stotty Cake |orig-date=<!-- "first published in Great Britain in 1999 as ''Traditional Foods of Britain'' by Prospect Books" --> |via=Internet Archive}}</ref>
== Physical description == 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 centre. It weighs about {{Convert|270|g|oz|0}}. Its colour is mostly white, with patches of brown. It has a crusty and/or fluffy texture.<ref name=":0" /><ref name=":1">{{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=}}</ref><ref name=":2">{{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}}</ref><ref name=":3">{{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}}</ref>
== Cooking method == The dough is often made the same way as normal [[white bread]] (containing [[fat]], not [[France|French]]- or [[Italian cuisine|Italian]]-style).<ref name=":3" /><ref name=":4">{{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]]}}</ref> Stottie dough may be made by combining excess dough through [[kneading]] and [[Rolling pin|rolling]].<ref name=":0" />
The dough only gets one rise instead of two.<ref name=":3" /> For example, it may be baked as follows:<ref name=":0" />
# The dough is divided into parts that are formed into large discs. # A hole or indent is made in the center of each disc. # These discs of dough are [[Proofing (baking technique)|proved]]. # The discs are baked on the bottom of the oven at {{Convert|200|C|F}} for 15 minutes. # The discs are rotated and baked at a slightly lower temperature for 15 more minutes.
== Usage == It is often used to make sandwiches by separating it horizontally and putting toppings such as [[ham]], [[bacon]], [[sausage]], [[Mushroom|mushrooms]], or [[fried egg]], and [[butter]], [[pease pudding]], or [[ketchup]] inside.<ref name=":0" /><ref name=":1" /><ref name=":2" /><ref name=":3" /><ref name=":4" />
== History == The name may have come from the [[Northumbrian dialect|North-Eastern]]/[[Geordie]] word ''stot'' '(to) bounce' (the root of the word "[[stotting]]"), perhaps due to how the dough was thrown, or ''stotted'', onto the bottom of the oven.<ref name=":0" /><ref name=":2" /><ref name=":4" />
The bread has been made since at least before [[World War II|WWII]].<ref name=":0" />
== Other names and related concepts ==
* Oven-bottom cake ([[Yorkshire]])<ref name=":0" /><ref name=":3" /> * [[Scuffler]] (Yorkshire)<ref name=":0" /> * [[Fadge]] ([[Scotland]], [[Ireland]], [[Northumberland]], and [[Lancashire]])<ref>{{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}}</ref> * [[Hearth]]-breads ([[Italy]] and [[France]])<ref name=":0" />
==See also== * [[List of bread rolls]] * [[List of British breads]]
==References== {{reflist}}
== Further reading == {{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}}
{{British bread}} {{English cuisine}}
{{DEFAULTSORT:Stottie Cake}} [[Category:British breads]] [[Category:Geordie cuisine]] [[Category:Northumberland cuisine]] [[Category:Tyne and Wear cuisine]]
{{Bread-stub}}