    
Stottie Bread
Stottie is an English flat white bread, that is soft and round, about 1 inch (2 1/2 cm) thick and 8 inches (20 cm) wide.
Though made from standard white bread dough, the dough for Stotties doesn't get a second rise, or a second knead. That gives them a tighter crumb, with a consistency somewhat like what North Americans call an English Muffin.
They were traditionally cooked at the bottom of the ovens, so that they would rise only a little. The top ends up with dimples in it, as the Italian bread "focaccia" does.
Stottie Bread can be split and filled with a filling to make a sandwich. A traditional filling was ham and peas porridge.
Cooking Tips
Stottie Bread should be made with ordinary white bread dough (ordinary meaning some kind of bread dough with fat in it, as opposed to a French or Italian style dough.)
Let rise just once, knock back, cut off what you want to use for Stotties, and let the rest rise again for regular bread.
Take the amount you cut off for Stotties, cut into pieces, and roll each piece out to between 1/2 to 3/4 inch(1 to 1 1/2 cm) thick, and about 8 inches (20 cm) wide. Prick top all over with a fork.
Flour a baking sheet. Put Stotties on the baking sheet, and bake for about 25 minutes at the bottom of an oven heated to 450 F (225 C), or until lightly-browned on top.
Also called:  Northumberland Stottie
Oven-bottom Cakes
Stottie Cakes
Other entries for Flat Breads
Bammy Bread, Barbari Bread, Bolo de Milho, Casabe Bread, Chapati, Fougasse, Hardangerlefse, Injera, Laganum, Lavash Bread, Lefse, Matzo, Numedal Lefse, Oppdal Lefse, Pane Carasau, Pappadams, Piadina, Pita, Sangak Bread, Shao Bing, Stottie Bread, Taaftun Bread, Tigelle, Tortillas (Mexican), Tractum
Other entries for Bread
Bagels, Baguettes, Biscuits, Boston Brown Bread, Bread Crumbs, Bread Improvers, Damper Dogs, French Bread Law (1993), French Breads, Kalach Bread, Kalakukko Bread, Koulouri, Limpa Bread, Orindes, Pain au Froment, Pain au Levain, Pain au Son, Pain Complet, Pain d'habitant, Pain de Campagne, Pain de Mie, Pain Pavé, Pain Paysan, Pain Poilâne, Pain Viennois, Pretzels, Pullman Bread, Quick Breads, Quignon, Rusks, Sippets, Tartine, Toast, Toutons, Unleavened Bread, Utah Scones
Top...
| |
|