They’ve been making Stottie’s for almost 50 years. If you’ve ever been to England, you’ve probably seen a bakery chain called ‘Greggs’. Clearly they figured it’s that easy to make! And it is. They quite simply said: just roll bread dough out until it is 2.5 cm (1-inch) thick, then make a dimple in the center and bake. Originating from Newcastle in the North East of England (not far from my home city) and first published in the Daily Mirror in 1949, with no recipe. The round loaf of bread is typically cut into 4 triangle pieces then sliced in half lengthwise to enjoy simply with butter, as a side dish to a meal or used as the bread in a sandwich. This classic recipe is how mothers and grandmothers (including my own) have made Stotties in the North of England for 50 years. It is said that because they used to make the loaves so heavy and dense, if you drop them they would just bounce! Amazing. Stottie comes from the slang word to ‘Stot’ or ‘to bounce’. “Geordie” (jór-dee) is the name of the slang spoken in Newcastle. In typical British fashion, this bread comes with a few names: Stottie, Stotty and Stotty Cake.Ī lot of slang is used in the North East of England and that’s how this bread gets its name. Minced Beef and Dumplings, Pease Pudding and this Stottie. There are a few dishes that are very nostalgic for those of us from the North of England. An iconic part of the culinary heritage of the North East of England that’s usually used for sandwiches, but is also perfect served warm with a little butter. This is a Traditional Stottie Recipe which is a simple, round, flat, yeasty bread loaf with a distinct indent in the center.
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