To create the most authentic possible recipe for a Stottie (as there are none in my old cookbooks), I enlisted my friend Emma. time to divide the mixture and roll into a ball. Link in another recipe. Pretty much the same as usual bread, except there is also a bit of sugar involved and a lot more water than usual! Shape the dough into one big, or two smaller, flat rounds, leaving it lumpy with the lard. hours, or until it springs back when pressed. View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc. Put on to a greased baking sheet and leave to prove. Reviews? Then once kneaded, leave in a Return the dough to the bowl, if kneading on a floured surface either way, cover the bowl with a damp tea towel of oiled cling film and leave the dough to rise at room temperature for about 1? There are a range of names for these flat-breads in the North of England, including ‘Scufflers’, ‘Stotties’, Stotty Cakes, ‘Flatties’, and Barm Cakes. They make a very filling sarnie, but you do need to get used to their wonderfully pillowy doughyness. It turns out that the pale-rimmed, dimpled Stottie is what most people remember. liked this mixture, when it came to the kneading it felt so much I like it a lot, it made it a bit more Who hasn?t heard of the famous Lancashire Barm Cake, you know the ones that they are always having on Coronation Street, these are a real childhood memory! It is a working-class staple, particularly in Newcastle as my friend Emma noted. Push your finger into the centre of each Stottie until you feel the bottom, or prick all over with a fork. 545. Here’s a recipe from the Mary Hanson Moore cookbook of traditional regional recipes. Barm Cakes before? inch to ? That isn’t surprising, since the company is headquartered in North Tyneside, near Newcastle where the Stottie originated. For these I folded the edges into the centre of the dough a few times and again rolled them into a ball with a much better result. This recipe makes a really moist fruit loaf, which is packed with flavour from mixed spice and dried fruit, First published: Fri, Oct 28, 2016, 12:00. or 2 1/4 tspns. 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Stotties keep best in an airtight container or a plastic bag. Change ), You are commenting using your Google account. Turn the dough over so the squeezed ends are on the bottom. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. is also a bit of sugar involved and a lot more water than usual! begin with! Combine the flour and sugar in a large bowl or the bowl of an electric mixer fitted with a dough hook and put the lard or butter on top. Is my daughter’s skin-picking a sign of a more serious problem? ( Log Out / When cooked they’ll have a golden brown top and sound hollow when the base is tapped. these have rested, you have to roll them out till their twice the It would work in time, but may take a little longer. * I made the dough exactly to the recipe, kneaded it and then refrigerated it for 5 hours in the oiled mixing bowl covered with cling film to rise. So use 1 1/4 cups of water and 1 1/4 cups of milk, instead of 1/2 pints. Some dough also just didn’t ball well. Ad Partners: SheKnows Media - Lifestyle - See Full Partners List>. Knead the dough for 5 minutes, then let it stand for a few minutes (at this point the dough will be very wet). If you’re making large Stotties, bake them for 20 minutes on each side. She never encountered them until she moved to Newcastle in the 1980s. So, Oven bottom muffins are my favourite type of ‘bun’, ‘bread roll’, or ‘barmcake’. Cover the tray and buns with a light cotton cloth and rest for just 10 minutes while you preheat the oven to 250°C (500°F). ( Log Out / Add the salt and then knead for 10 minutes, scraping the dough off the dough hook and side of the bowl if needed, until the dough has come together in a smooth and elastic dough that is neither too dry nor terribly wet. Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Then with his soup, I think it's safe to say he was a fan. Barm Cakes, a bread roll, or bap, made from white or wholemeal flour, they are soft and pliable, and ?Barm? You probably didn’t miss a step. Change ), You are commenting using your Facebook account. Alternatively, weigh out lumps of dough, they should be around 70-75g a piece. Gently but meticulously stretching out and folding in to knock the air out after the first rise*. Mix the flour, dried yeast, sugar and salt in a big bowl. Foolishly I used a ceramic mixing bowl which stubbornly holds it’s temperature making the cooling and returning to room temperature a longer process… I took it out of the fridge and replaced the cling film with a tea towel for an hour before using. I also found that a large vacuum storage bag made the perfect proving bag for a largish baking tray. ‘My marriage struggled during the first lockdown ... I’m scared it won’t survive the second’, I hear Sorcha go, ‘Ross, I’m just popping out!’ I’m like, ‘Oh, fock!’, Dil Wickremasinghe: ‘We threw out the rule book for parenting our children’. 1. Blend the yeast with the warmed liquid until smooth, sift the flour into a large bowl, this aerates it and make the bread dough lighter, add the salt and rub in the cut up lard. Published by Murdoch Books. inch thick, place the baps on to a well floured baking tray, and dredge the tops with a little more flour and loosely cover with a damp tea towel or lightly oiled cling film.Leave to rise (prove) at room temperature until doubled in size, about 45 minutes. Sorry, your blog cannot share posts by email. 1. Adjust the size of each to make them even. Suitably inspired to start my week of baking in style, I splashed out on Paul Hollywood‘s book, “How to Bake” – after all, I was after getting back to basics, so who better to consult than the master baker himself?