I am looking for a recipe for stottie cakes?

Question

This is an old recipe for a type of bread and I believe it is peculiar to Tyneside

Answer 1

6lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2½ to 3 pints warm water

Mix flour and salt together then rub in the lard. Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved. Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough. Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size. Turn out and knead again.
This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about ½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven ­ this is important ­ for about 25 to 30 minutes on gas mark 8, 450F.
When baked cut through middle and fill with butter.(Best eaten on the same day!)
Even better, put a few rashers of bacon in also. Best bacon sandwich you ever tasted!





A Stottie cake or stotty is a type of bread produced in the North East of England. It is a thick, flat, round loaf (usually about 30 cm in diameter by 8 cm deep).

Stotties tend to be eaten split and filled. Common fillings include ham and pease pudding, but also bacon, egg and sausage. The heavy texture of the bread gives it its name (to 'stott' is Geordie dialect meaning 'to bounce'), and also makes it difficult for many people to eat one whole in one sitting.

Elsewhere in the world, bread similar to the Stottie is known as Oven Bottom Bread.

Answer 2

Ingredients

1590g Plain flour
30g Salt
70g White Fat
14g Sugar
90g Yeast
850g Water
30g Milk Powder

Method
Sieve all dry ingredients together and rub in the fat
Dissolve yeast in warm water, then add to ingredients and mix thoroughly
Knead for 10-15 minutes
Cover dough with a cloth and allow to stand for 30 minutes in a warm place
Knead dough again and allow to stand for a further 30 minutes
Weigh dough into 285g pieces, shape pieces into a round ball and allow to stand for a further 10 minutes
Roll dough pieces out to a diameter of about 22cm, cover and leave in a warm place for 20 minutes
Place on hot tray and press a shallow hole in the middle with a finger
Cook in hot oven (gas mark 8/230C/450F), turning after 8 minutes and baking until golden brown
Allow to cool, but remember that the best way to eat a stotty is when it's still warm and fresh from the oven.

Answer 3

Stottie Cakes

Ingredients
500g/1lb 1½oz strong white flour
1½ tsp fine sea salt
300g/10½oz water, at room temperature
300g/10½oz cooked potato, mashed
2 tsp fresh yeast, crumbled
olive oil, for greasing
flour, for dusting



Method
1. Place the flour and salt into a bowl and mix together well.
2. In a separate bowl, mix the water, mashed potato and yeast.
3. Add the potato mixture to the flour and mix well with your hands until you have a soft, sticky dough.
4. Grease a flat clean work surface and knead the dough for ten seconds to finish with the dough in a smooth ball. Clean and dry the bowl and replace the dough ball into the bowl to rest for ten minutes.
5. Remove the dough and knead again on a greased, flat surface, shaping again into a ball. Replace into the bowl, cover and leave for one hour in a warm (not hot) place.
6. Divide the dough into four equal portions. Roll each piece into a ball then flatten to form discs. Lay each disc on a floured baking sheet, cover with a cloth and leave to rise for 45 minutes, or until almost doubled in height.
7. Preheat the oven to 210C/410F/Gas 6½.
8. Sift flour over the top of the four dough discs and place a clean baking sheet directly on top of the discs, so that they are sandwiched between two sheets of metal.
9. Place into the oven and bake for 30 minutes, or until cook through.
10. Remove from the oven and carefully remove the upper sheet. Transfer the stotties onto a wire rack to cool and then wrap well to prevent them drying out in storage.

Answer 4

There's a website with loads of recipes, you could try there. Or the Farmhouse cookbooks might have one.
http://www.ex-designz.net/recipemain.asp

Answer 5

Try the interent

Answer 6

Good luck. Have you tried a web search?

Answer 7

here:
http://rds.yahoo.com/_ylt=A0oGkmAR0AZGQw8ASNhXNyoA;_ylu=X3oDMTE3dDc1YjRlBGNvbG8DdwRsA1dTMQRwb3MDMQRzZWMDc3IEdnRpZANGODI0XzE0MA--/SIG=12vhh36vv/EXP=1174938001/**http%3a//www.bbc.co.uk/food/recipes/database/whitepotatostottieca_81040.shtml
http://rds.yahoo.com/_ylt=A0oGkmAR0AZGQw8ATthXNyoA;_ylu=X3oDMTE3MHRpb2EzBGNvbG8DdwRsA1dTMQRwb3MDMgRzZWMDc3IEdnRpZANGODI0XzE0MA--/SIG=12fhgqq5h/EXP=1174938001/**http%3a//www.deliaonline.com/messageboard/7/27220/thread.html
http://www.mg002b3988.pwp.blueyonder.co.uk/leeks.htm
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