food.wikisort.org - DishA stottie cake or stotty (Northumbrian dialect: stottie kyek, IPA: [stɒʔtiː kjɛʔk]) is a type of bread that originated in North East England.[1] It is a flat and round loaf, usually about 30 centimetres (12 inches) in diameter and 4 centimetres (1.6 inches) deep, with an indent in the middle produced by the baker. Elsewhere in the world, bread considered similar to the stottie is known as "oven bottom bread", though this term is a relative newcomer, given that, prior to the widespread use of cast iron ovens with shelves, ovens were built of brick and had only the bottom available to bake on.[2] One chief characteristic is the heavy and dough-like texture of the bread. Though leavened, its taste and mouth-feel is heavy and very reminiscent of dough. It is heavy and dense because it has only been allowed to prove once rather than the usual twice. This indicates that its origins lie in the breads used to "test" ovens, and that it may be related to similar breads baked elsewhere in Europe for the same reason.[3] Anecdotal evidence also suggests that some stotties were made with the offcuts of dough when all of the required loaves had been baked.[4]
Type of bread that originated in North East England
Stottie cake |
Alternative names | Stotty |
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Type | Bread |
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Place of origin | England |
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Region or state | Northumbria |
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Stotties tend to be eaten split and filled. Common fillings include ham and pease pudding,[5] but also bacon, egg and sausage. The heavy texture of the bread gives it its name. To "stott" means "to bounce"[6] in Northumbrian, because if dropped it would (in theory) bounce (this could also refer to the fact that it was merely thrown upon the oven floor). Stotting is also used by biologists to describe the jumping behaviour of antelopes in response to predators.
Tufty buns are smaller versions of stotties, also sold in bakeries across North East England.[7]
Another version of the bread, the fadgie, is found in Teesside. It is made much like a stottie but longer and thicker with a rectangular shape.
See also
- List of bread rolls
- List of British breads
References
External links
British breads |
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List of British breads |
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English cuisine |
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Roman times | |
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Middle Ages to 15th century | Exemplars |
- Utilis Coquinario (c. 1300)
- The Forme of Cury (c. 1390)
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16th century | Exemplars |
- Richard Pynson (The Boke of Cokery, 1500)
- Thomas Dawson (The Good Huswifes Jewell, 1585)
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17th century | |
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18th century | Exemplars |
- Mary Kettilby (A Collection of above Three Hundred Receipts in Cookery, Physick and Surgery 1714)
- Mary Eales (Mrs Mary Eales's Receipts 1718)
- John Nott (The Cooks and Confectioners Dictionary, 1723)
- Eliza Smith (The Compleat Housewife 1727)
- Hannah Glasse (The Art of Cookery Made Plain and Easy 1747)
- Martha Bradley (The British Housewife 1758)
- Elizabeth Raffald (The Experienced English Housekeeper 1769)
- Richard Briggs (The English Art of Cookery 1788)
- William Augustus Henderson (The Housekeeper's Instructor 1791)
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19th century | Exemplars |
- Maria Rundell (A New System of Domestic Cookery 1806)
- Eliza Acton (Modern Cookery for Private Families 1845)
- Charles Elmé Francatelli (The Modern Cook 1846)
- Isabella Beeton (Mrs. Beeton's Book of Household Management 1861)
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20th century | |
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21st century | |
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Related |
- Food in England (1954)
- List of English dishes
- List of English cheeses
- List of savoury puddings
- List of sweet puddings
- Rationing in the United Kingdom
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