Stotty is a type of bread commonly found in the northeast of England. It’s a relatively plain white bread, but it has a nice crisp crust and a chewy interior due to its slow bake. The supposed origins of the stotty is that leftover scraps of dough from baking bread would be formed into disks and tossed onto the floor of the oven as the fires died out for the day, allowing it to cook in the residual heat. It’s perfect for eating with butter, honey, jam, or a traditional English pease pudding. But, our personal favorite is with thick slices of cheddar cheese and scrambled eggs!
On the Ingredients
- Bread flour is made from hard wheat and contains 12% – 14% protein, as opposed to all-purpose flour’s 8% %- 11%. This higher protein content means a higher formation of gluten, improving the overall texture of the bread and making a chewy loaf. All-purpose flour, on the other hand, makes a lighter, softer loaf, with a thinner crust.
Stotty Bread
8
servings30
minutes45
minutes1
hour2
hours15
minutesStotty is a type of bread commonly found in the northeast of England. It’s a relatively plain white bread, but it has a nice crisp crust and a chewy interior due to its slow bake. The supposed origins of the stotty is that leftover scraps of dough from baking bread would be formed into disks and tossed onto the floor of the oven as the fires died out for the day, allowing it to cook in the residual heat. It’s perfect for eating with butter, honey, jam, or a traditional English pease pudding. But, our personal favorite is with thick slices of cheddar cheese and scrambled eggs!
Ingredients
1 1/2 lbs white bread flour
1 1/2 tsp salt
1 tsp sugar
3/4 tbsp active dry yeast (1 packet)
1/4 tsp coarse black pepper
450mls warm water
Directions
- Whisk together all the dry ingredients in a medium mixing bowl. Add the warm water and mix it all into a lumpy dough.
- Turn it onto a lightly floured surface and kneed it for at least ten minutes. You want it to be shiny and elastic.
- Clean your mixing bowl and grease it lightly. Put the dough back in the bowl, cover it with a damp cloth, and let it sit in a warm place for about 1 hour or until it’s doubled in size.
- Preheat the oven to 400° and grease a large cookie sheet.
- Turn the dough out onto a lightly floured surface and divide it in two. Roll each half into a circular shape (about 9-inches) and set them both on the baking sheet. Press the handle of the rolling pin into the center of each stotty to make a deep impression.
- Bake at 400° for 15 minutes, then turn the oven off and allow the bread to finish cooking in the oven for 30 minutes.
- Serve warm with butter, honey, jam, pease pudding, or (our favorite) cheddar cheese and egg.
