A Stottie cake or stotty is a type of bread produced in North East England. It is a flat and round loaf (usually about 30 cm in diameter and 4 cm deep), with an indent in the middle produced by the baker.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 meaning 'to bounce because if dropped it would (in theory) bounce.
6lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2½ to 3 pints warm water
MethodMix 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.
