Barm Cakes, a bread roll, or bap, made from white or wholemeal flour, they are soft and pliable, and ?Barm? Pretty much the same as usual bread, except there Serve in slices spread with a little butter and nice cuppa! When cooked they’ll have a golden brown top and sound hollow when the base is tapped. time to pop them in the oven for 10 minutes!

If you’re making large Stotties, bake them for 20 minutes on each side. Or it may have been baked on the bottom of the hot baking oven like oven bottom breads or Indian naan, then turned over and left to bake on the other side in the falling oven temperature. I grew up in Lancashire where oven bottoms were a staple… it wasn’t until we moved from the area I realised the rest of the UK tend to use ‘fluffer’ bread rolls, and they have 101 different names for them!

easy on my non-existence arm muscles! Half-ounce fresh yeast (preferred) or  1 teaspoon dried yeast, 4 oz (113 g) lard (or ‘Trex’ could be used as a lighter substitute), Three-quarters of a pint (400 ml/15 fl oz) lukewarm water. Here’s a recipe from the Mary Hanson Moore cookbook of traditional regional recipes. YUM!

Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Remove ads. After my first attempt at these I felt I had over worked them with the rolling pin and forced too much air out of them. Put on to a greased baking sheet and leave to prove. The Stottie cake was immortalised by a local newspaper photographer who photographed Muhammad Ali devouring a dinnerplate-sized Stottie cake topped with seeds and stuffed with lettuce, onion, cucumber and tomato during a visit to Newcastle in 1977. Barm Cakes before? a bread roll mainly used for chip butty, yum! I with his soup, I think it's safe to say he was a fan.

Environment; Pets; Twitching & Birdwatching; Arts & Literature Calories per serving: Briefly knead the dough and divide it into two or four equal pieces. I covered them with a tea towel and left them on the baking tray – the escaping steam softened the tops. Wikipedia: So, Puff Pastry, Flaky Pastry & Rough Puff Pastry. These are the type of soft white rolls generally served with bacon, ham and cheese, but much better when made at home and free of unknown chemicals. The dinnerplate-sized Stottie is more modern and baked for longer, less dense and usually sold halved or quartered as a sandwich. Place on baking sheets (prepped with baking parchment), making sure that there is plenty of room between each. or 2 1/4 tspns. Published by David & Charles.

Another thing on a floured surface for only 30 minutes and this isn't even the [I posted this recipe.].

Adjust the size of each to make them even. Then stir through the fruit mix until everything is thoroughly combined.

When the yeast starts to bubble, stir the liquid in, and work the dough until it's firm, adding a little extra flour if it?s still a bit sticky. Alternatively, weigh out lumps of dough, they should be around 70-75g a piece. Having said, the texture was great, nice and light with a subtle sweetness. all this mixing, kneading, resting & proving it is then finally I like it a lot, it made it a bit more

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Source: Mary Hanson Moore (1980) A Yorkshire  Cookbook. Add unlimited recipes.

Place the fruit mix in a bowl and pour over the whiskey and cold tea. Cover the dough and set aside for 1 hour until it has doubled in quantity. The bread’s characteristics also match those of ‘oven bottom breads’, the flat, dense bread buns that are baked on the bottom of the bread oven with the left-over dough. 545. Cover over with cling film or in a plastic bag and set aside to prove until they have doubled in size – about an hour, Remove cling film and bake for 10 minutes in a preheated oven, 210oC.
It's risen up all lovely for you to knock it back down! Change ), You are commenting using your Facebook account.

Your e-mail address will not be published. Knead the dough for 5 minutes, then let it stand for a few minutes (at this point the dough will be very wet). Want to eat at Michelin-starred Liath restaurant? with this part, is I'm never sure when the air is knocked out enough, is an old Lancashire word for the froth on liquid that contains yeast. Shape the dough into one big, or two smaller, flat rounds, leaving it lumpy with the lard. Enter your email address to subscribe to this blog and receive notifications of new posts by email. 10 minutes later (having confiscated the squeaky yellow toy), we have a lovely batch of Barm Cakes, ready to cool and freeze or eat whilst still warm with a nice dollop of butter. Required fields are marked *. ( Log Out / 

Like Indian food? https://jamesbonfieldrecipes.wordpress.com/2012/10/30/barm-cakes What would you serve with this? I think it's what we would call a soft

They also make perfect sandwiches and the next day they are great halved, toasted and topped with scrambled or poached eggs. ( Log Out /  The texture of the bread is traditionally quite compacted and chewy. Barm Cake with black pudding as the filing too, doesn't sound as Pease pudding is a spread made of cooked peas – the English answer to hummus (see my book, Pride and Pudding, for a pease pudding recipe).
Carefully transfer the Stotties onto the hot baking tray – you might have to bake them in batches. My Grandad had 7 in total, 4 for his tea and the next day he had 3

Allow to soak up the liquid overnight. They make a very filling sarnie, but you do need to get used to their wonderfully pillowy doughyness. She never encountered them until she moved to Newcastle in the 1980s. Sorry, your blog cannot share posts by email.


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