Visiting a mate at Newcastle, he introduced me to the English breakfast stottie. One stottie with sausage, bacon, eggs , red, brown , and yellow inside. Delicious.
Dagnabbit, now I'm really missing the old Barras Bridge Stottie Shop. One tuna mayo salad on brown and one ham and pease pudding on white every Wednesday lunch time. Stotties as a low yeast, bottom of the cooling bakehouse oven bread were poor man's fare, never meant to be light and fluffy they should be close crumbed and dense so a quarter, or at most two quarters, will fill you up well.
These look just like Moroccan "khobz", except they don't use lard of course, and they sometimes use a bit of semolina in the dough and sprinkled on top for texture. Great for scooping up some tagine.
I made these stotties today , the twice proved version .I used butter instead of lard . They are absolutely gorgeous . Any chance you could make cheese and onion bread ? Thanks for sharing .Love your channel !!
I've always known that as the 'Wigan kebab'. These are very similar to the 'barm' that is used there but the stottie is bigger. A traditional filling for a stottie would be ham and pease pudding. Never knew a pie in a bread bun was a Yorkshire thing as well 😃
Although these used to be traditionally baked at the bottom of the oven I did these in the middle. Baking at the bottom will give a firmer base but I prefer these a bit softer all round
This is the closest to greggs stotties av seen so im gonna give it a bash not fork marks man yv got to put a finger hole in the middle , the fake stotties have fork marks x
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Visiting a mate at Newcastle, he introduced me to the English breakfast stottie. One stottie with sausage, bacon, eggs , red, brown , and yellow inside.
Delicious.
Best bread simple and healthy with special story.Thank you for sharing. keep connected and visit. Have a wonderful Thursday.
Geordie here. I enjoyed this so much I didn't want to batter a horse!
Love the little stories you do with the recipes!
worth watching just for the commentary 🤣🤣
Dagnabbit, now I'm really missing the old Barras Bridge Stottie Shop. One tuna mayo salad on brown and one ham and pease pudding on white every Wednesday lunch time.
Stotties as a low yeast, bottom of the cooling bakehouse oven bread were poor man's fare, never meant to be light and fluffy they should be close crumbed and dense so a quarter, or at most two quarters, will fill you up well.
TSC, the stotties look delish. I've never met a Geordie but they sound like good folks, especially if they're eating sandwiches out of Stottie bread!
Loved this. Explained all the fiddly bits I missed which help the stotties shape when I made this unique NE bread on holiday in….the Lakes. 😉
We practise on Smoggies & Mackems before punching real horses
🤣🤣🤣🤣
These look just like Moroccan "khobz", except they don't use lard of course, and they sometimes use a bit of semolina in the dough and sprinkled on top for texture. Great for scooping up some tagine.
Not heard of these before 👍
Reet good bread you have there marra, had a good laugh at the horse punching geordies as im a mackem! Haaway the lads 🤣
Lol cheers mate
Nee botha mate, tak care ❤
I made these stotties today , the twice proved version .I used butter instead of lard . They are absolutely gorgeous . Any chance you could make cheese and onion bread ? Thanks for sharing .Love your channel !!
Thanks a lot 🙂 I love getting requests so cheese and onion bread is now on my development schedule. Thanks for watching ❤
@@TheTeessideChef Brilliant !!
The better team did win😊
Are these the bread cakes people put pies in to eat? Well, Yorkshire they eat a pie in a bap anyway.
I've always known that as the 'Wigan kebab'. These are very similar to the 'barm' that is used there but the stottie is bigger. A traditional filling for a stottie would be ham and pease pudding. Never knew a pie in a bread bun was a Yorkshire thing as well 😃
Hey sweetheart! Do you have a recipe for butter Rowies?
I actually didn't know what they were until I looked it up. Now I'm intrigued
Where in the oven? In the middle or at the bottom?
Although these used to be traditionally baked at the bottom of the oven I did these in the middle. Baking at the bottom will give a firmer base but I prefer these a bit softer all round
@@TheTeessideChef cheers bud , miss the stotties .
This is the closest to greggs stotties av seen so im gonna give it a bash not fork marks man yv got to put a finger hole in the middle , the fake stotties have fork marks x