Stottie Cake Recipe Bread Machine – The Best Way To Bake?

Name: Stottie Cake Recipe Bread Machine – The Best Way To Bake?
Prep time: 10 min
Cook time: 18 min
Total time: 150 min
Ingredients: 500 g 4 cups bread flour; 7 g 2 ¼ tsp instant yeast; 1 tsp salt; 1 tsp sugar; 300 ml 1 ¼ cups warm water; 25 g 2 tbsp unsalted butter or lard; Replace up to 25% of flour with whole wheat flour for a nuttier taste; Substitute warm milk for water for a softer texture; Add sesame seeds (poppy seeds, or dried herbs for extra flavor)

Jump to Recipe Print Recipe

Ever tried a Stottie Cake? This traditional North East England bread is soft, chewy, and slightly dense—perfect for sandwiches or dipping into soups. Unlike fluffy loaves, Stottie Cake is known for its flat, hearty texture, making it a staple of British baking for generations.

Why make it in a bread machine? Kneading and proofing dough by hand can be tricky, but with a bread machine, you get perfect results every time—without the hassle! Whether you’re a beginner or an experienced baker, this foolproof method guarantees authentic flavor and texture with minimal effort.

In this guide, you’ll learn step-by-step how to make the best Stottie Cake in a bread machine, plus expert tips, ingredient variations, and answers to common baking questions. Let’s dive in!

Why Use a Bread Machine for Stottie Cake?

Making traditional stottie cake by hand requires careful kneading, proofing, and shaping—all steps that can be time-consuming and tricky for beginners. A bread machine simplifies the process, making it accessible to anyone, whether you’re an experienced baker or just starting out.

The Benefits of Using a Bread Machine

Effortless Kneading & Proofing – The machine handles the mixing and kneading, ensuring the dough reaches the perfect consistency without the need for manual effort. It also provides a controlled environment for proofing, eliminating guesswork.
Consistent Results Every Time – Achieving the right texture for stottie cake—a soft interior with a slight chew—relies on precision. A bread machine ensures uniform mixing and even fermentation, so your bread turns out perfect with every batch.
Time-Saving & Convenient – Traditional methods require patience and attention to detail, but with a bread machine, you can simply add the ingredients, select the dough cycle, and let it do the work while you focus on other tasks.
Beginner-Friendly Approach – If you’ve ever struggled with sticky dough or uneven shaping, a bread machine eliminates these challenges. It streamlines the process, making homemade stottie cake more approachable for home bakers.
More Control Over Ingredients – Store-bought bread often contains preservatives and unnecessary additives. When making it yourself, you can choose high-quality ingredients, experiment with whole wheat flour, or even add flavorful variations like herbs or seeds.

Bread Machine vs. Traditional Method – Which One Wins?

Stottie cake is known for its dense yet soft texture, achieved by limiting the rise time and baking at a lower temperature. A bread machine helps by:

Mixing and developing gluten properly, ensuring the dough is elastic and easy to shape.
Keeping the proofing time short, which prevents the bread from becoming too airy.
Creating a uniform dough consistency, making it easier to achieve the traditional flat, round shape before baking.

If you’ve ever hesitated to try homemade bread due to the complexity of traditional methods, a bread machine is a game-changer. It allows you to enjoy this classic British bread with minimal effort while still achieving an authentic taste and texture. In the next section, we’ll walk through the step-by-step process to ensure your stottie cake turns out just right.

Ingredients for the Perfect Stottie Cake

A great stottie cake starts with simple, high-quality ingredients. Traditional recipes rely on pantry staples, but with a few variations, you can customize the flavor and texture to suit your preferences. Below is a breakdown of the essential ingredients, along with helpful substitutions for dietary needs or personal taste.

Essential Ingredients

500g (4 cups) bread flour – Provides the structure needed for a slightly chewy yet soft texture. Bread flour is ideal due to its higher protein content, but all-purpose flour can be used in a pinch.
7g (2 ¼ tsp) instant yeast – Helps the dough rise efficiently. If using active dry yeast, dissolve it in warm water before adding it to the mix.
1 tsp salt – Enhances flavor and strengthens gluten development. Avoid direct contact with the yeast when mixing to prevent interference with fermentation.
1 tsp sugar – Balances flavors and gives a slight boost to the yeast. Optional but recommended for better fermentation.
300ml (1 ¼ cups) warm water – Activates the yeast and hydrates the flour. The ideal temperature is around 40°C (105°F) to avoid killing the yeast.
25g (2 tbsp) unsalted butter or lard – Adds richness and helps create the signature soft interior. Traditional recipes use lard, but butter or even vegetable shortening works as a substitute.

Optional Additions for Extra Flavor

Whole wheat flour – Replace up to 25% of the bread flour for a nuttier flavor and added fiber.
Milk instead of water – For a slightly richer and softer crumb.
A drizzle of olive oil – Enhances moisture and gives a hint of Mediterranean influence.
Seeds or herbs – Add sesame seeds, poppy seeds, or a sprinkle of dried herbs for extra texture and aroma.

Ingredient Substitutions

Dairy-Free Option – Use plant-based butter or vegetable oil instead of butter.
Gluten-Free Alternative – Swap bread flour for a high-quality gluten-free blend with xanthan gum to maintain elasticity.
Lower-Sodium Option – Reduce the salt slightly, but keep in mind that salt plays a role in gluten development and flavor.

Choosing the Best Ingredients for Optimal Results

Flour Matters – While all-purpose flour works, bread flour yields the best structure and chewiness.
Fresh Yeast is Key – Expired yeast won’t activate properly, leading to dense bread. Always check the date and store yeast in a cool, dry place.
Water Temperature – Too hot, and the yeast will die; too cold, and it won’t activate. Lukewarm water is best for consistent fermentation.

Sliced Stottie Cake sandwich filled with ham and pease pudding on a wooden board, with rustic kitchen details in the background

Step-by-Step: How to Make Stottie Cake

Making stottie cake in a bread machine is a game-changer, taking the effort out of kneading while ensuring perfect results every time. Follow this simple step-by-step guide to create a beautifully soft yet slightly chewy bread with that signature crisp outer layer.

Step 1: Mixing & Kneading in the Bread Machine

Add the wet ingredients first – Pour the warm water (or milk if using) into the bread machine pan. This prevents dry ingredients from sticking to the bottom.
Add the dry ingredients – Sprinkle the bread flour evenly over the liquid, followed by the sugar and salt.
Incorporate the yeast – Make a small well in the flour and add the instant yeast. This ensures proper activation without direct contact with salt.
Add the fat – Place the butter or lard on top of the flour. This ingredient enhances the bread’s texture and helps keep it soft.
Select the dough cycle – Start the bread machine on the dough setting, which typically lasts about 90 minutes. The machine will mix, knead, and allow the dough to rise to the perfect consistency.
Check the dough consistency – After about 10 minutes of kneading, lift the lid and check if the dough is smooth and slightly tacky. If it’s too dry, add a tablespoon of water. If too sticky, sprinkle in a little flour.

Step 2: Shaping & Resting for the Perfect Texture

Transfer the dough – Once the dough cycle is complete, remove it from the bread machine and place it on a lightly floured surface.
Gently shape into a ball – Be careful not to overwork the dough; simply fold it inwards a few times to create a smooth surface.
Flatten the dough – Roll or press the dough into a thick, round shape about 1 to 1.5 inches thick. Stottie cake is traditionally flatter than most breads, giving it a unique texture.
Rest the dough – Place the shaped dough onto a lined baking sheet and let it rest for about 30 minutes. This helps relax the gluten while maintaining the slightly dense texture that defines a stottie cake.

Step 3: Baking for a Soft Yet Crispy Finish

Preheat the oven to 200°C (400°F) – While the dough rests, preheat the oven to ensure even baking.
Dock the dough – Before baking, use a fork to poke a few holes in the dough. This prevents excessive rising and keeps the texture slightly dense, as a traditional stottie cake should be.
Bake for 15-18 minutes – The bread should turn a light golden brown, with a slightly crisp exterior and soft interior. Avoid overbaking to keep the texture just right.
Cool before slicing – Let the stottie cake rest on a wire rack for at least 15 minutes before cutting into it. This allows the structure to set properly without becoming too dense.

Final Tips for Perfect Stottie Cake

If you prefer a softer crust, wrap the bread in a clean kitchen towel as it cools.
For extra flavor, brush the surface with melted butter before baking.
To ensure even baking, rotate the baking sheet halfway through if your oven has hot spots.

Freshly baked Stottie Cake with a golden crust, cooling on a wire rack over a granite countertop

Expert Tips for the Best Stottie Cake

Use Bread Flour for Better Texture

Stottie Cake has a distinct soft-yet-chewy consistency, which comes from using the right flour. Bread flour is ideal because of its higher protein content, which helps develop gluten for better structure. If using all-purpose flour, reduce the liquid slightly to prevent the dough from becoming too sticky.

Check Dough Consistency During Kneading

A common mistake is assuming the bread machine always produces the perfect dough. After the first 10 minutes of kneading, open the lid and check:

Too dry & crumbly? → Add 1 tablespoon of warm water.
Too sticky & wet? → Sprinkle in a little extra flour.
This small step prevents issues later, ensuring the dough is smooth, elastic, and easy to shape.

Understand the Science Behind Gluten Development

The key to the perfect Stottie Cake texture lies in gluten formation and yeast fermentation. If you’ve ever wondered how these elements work together to create the structure of your bread, check out this in-depth guide on bread science from the Exploratorium: The Science of Bread – How Gluten & Yeast Work

Understanding these principles will help you troubleshoot issues like overly dense or dry bread and make adjustments for the perfect bake.

Don’t Skip the Resting Period

Unlike other breads that require long fermentation, Stottie Cake needs only a short resting time after shaping. Resting for 30 minutes at room temperature prevents excessive rising and keeps it true to its traditional form.

Dock the Dough for an Authentic Finish

Before baking, use a fork to poke a few holes in the dough. This technique, known as docking, prevents the bread from puffing up too much and ensures the classic flat, round shape.

Bake at the Right Temperature for the Perfect Crust

Stottie Cake should be lightly golden with a soft, chewy interior and a slightly crisp outer layer. To achieve this:

Bake at 200°C (400°F) for 15-18 minutes—not too long, or the bread may become dry.
If your oven runs hot, check for doneness at the 14-minute mark.
For a softer crust, wrap the bread in a clean kitchen towel immediately after baking to trap moisture.

Experiment with Flavor Variations

While traditional Stottie Cake is simple, you can customize it:

Replace some of the water with warm milk for a richer taste.
Substitute a portion of the bread flour with whole wheat flour for a more rustic texture.
Mix in a teaspoon of dried herbs for an extra flavor boost.
Sprinkle sesame or poppy seeds on top before baking for added crunch.

Stottie Cake Troubleshooting Guide

Even with the right steps, sometimes things don’t go as planned. Use this troubleshooting table to quickly fix common Stottie Cake problems.

Problem	Cause	Solution
Bread too dense	Over-kneaded dough	Reduce kneading time by 2 minutes
	Too much flour added	Use a kitchen scale for accuracy
Dough too sticky	Too much liquid	Add flour 1 tbsp at a time during kneading
	High humidity	Store flour in a cool, dry place
Didn’t rise enough	Old yeast or incorrect yeast type	Use fresh yeast & check expiry date
	Water too hot (killed yeast)	Use lukewarm water (40°C/105°F)
Crust too hard	Overbaked or oven too hot	Lower temperature or bake 2 mins less
	No moisture retention	Wrap in a towel after baking
Too dry	Not enough liquid or fat	Increase water or butter slightly
Bread tastes bland	Not enough salt or sugar	Adjust seasoning slightly (but don’t overdo it)
Bread too chewy	Underbaked	Bake 2-3 mins longer for better texture

Storing & Reheating for Maximum Freshness

Stottie Cake is best enjoyed fresh, but if you need to store it:

✔ Room temperature – Wrap in a clean kitchen towel or store in an airtight container for up to 2 days.
✔ Freezing – Slice before freezing and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or in a low-temperature oven.
✔ Reheating – Warm in the oven at 180°C (350°F) for 5 minutes or toast lightly for a crispier texture.

Stottie Cake vs. Other British Breads: What Makes It Unique?

The UK is home to a rich variety of breads, each with its own history, texture, and baking style. From the crusty bloomer to the soft bap, British bread traditions reflect regional tastes and cultural influences. So, what sets stottie cake apart from the rest?

A Distinctive Flat Shape

Unlike round loaves or tall sandwich bread, stottie cake is intentionally flattened before baking. This process gives it a denser texture, making it different from airy, well-risen breads like the bloomer or farmhouse loaf.

A Short Proofing Time for a Soft, Chewy Bite

Most traditional breads rely on long fermentation times to develop flavor and texture. Stottie cake, however, follows a shorter proofing process, preventing excessive rise and maintaining its signature chewiness. The result? A slightly dense yet soft bread that holds up well for sandwiches and dunking into soups.

The Signature “Docking” Technique

While other British breads might require scoring for even expansion, stottie cake is docked with a fork before baking. This prevents it from puffing up too much, ensuring the right consistency and preserving its classic flat, round shape.

A Versatile Everyday Bread

Stottie cake is often enjoyed as a sandwich bread, filled with hearty ingredients like ham, pease pudding, or bacon. It’s also perfect for toasting, buttering, or serving alongside stews—a true comfort food staple in North East England. In contrast, breads like crumpets are best for breakfast, while scones lean more toward afternoon tea traditions.

Baked at a Lower Temperature for a Softer Crust

Most breads require a hot oven to create a crisp, golden crust. Stottie cake, on the other hand, is baked at a slightly lower temperature (200°C/400°F), which helps maintain a softer, lightly crisp exterior rather than a hard crust.

How Does It Compare to Other British Breads?

Bread Type	Texture & Crumb	Shape & Size	Common Uses
Stottie Cake	Soft, chewy, slightly dense	Flat & round	Sandwiches, soups, toast
Bloomer	Airy, chewy, crusty exterior	Oval, long loaf	Sandwiches, dipping, slicing
Bap	Soft, fluffy, slightly sweet	Small, round rolls	Breakfast sandwiches, burgers
Crumpet	Spongy, hole-filled	Small, round discs	Toasting, butter & jam
Scone	Crumbly, flaky	Triangular or round	Afternoon tea, jam & cream

Why Stottie Cake Stands Out

Its simple ingredients, short preparation time, and distinctive texture make it a practical and delicious choice for home bakers. Unlike complex, multi-step breads, stottie cake is straightforward to make, even for beginners. Plus, with the help of a bread machine, it’s easier than ever to bring a taste of North East England’s baking tradition to your kitchen.

Compared to other British breads, Stottie Cake stands out for its dense yet soft texture and its signature flat shape, making it perfect for hearty sandwiches or dipping into soups.

If you love traditional rustic breads, you might also enjoy this Crusty Italian Bread Recipe, a delicious alternative with a crisp crust and soft interior.

Answering Your Most Asked Questions About Stottie Cake

If you’re new to making stottie cake, you may have a few questions about the process, ingredients, and storage. Below are the most common questions, along with expert answers to help you bake with confidence.

Can I Make Stottie Cake Without a Bread Machine?

Absolutely. While a bread machine simplifies kneading and proofing, you can make stottie cake by hand or with a stand mixer:
Mix the ingredients – Combine flour, yeast, salt, sugar, and warm water in a large bowl.
Knead the dough – Work the dough by hand for about 10-12 minutes or use a stand mixer with a dough hook for 7-8 minutes. The dough should be smooth and elastic.
Let it rest – Cover and let it proof for 45-60 minutes until slightly risen.
Shape and bake – Follow the same shaping, docking, and baking steps as the bread machine version.
While this method takes a bit more effort, it produces equally delicious results.

What’s the Best Flour for Stottie Cake?

Bread flour is the best choice because of its higher protein content, which helps develop the gluten needed for the slightly chewy texture. However, you can substitute with all-purpose flour if necessary—just reduce the liquid slightly to prevent the dough from becoming too sticky.
If you want a whole wheat variation, replace up to 25% of the bread flour with whole wheat flour for a nuttier flavor and added fiber.

Why Is My Stottie Cake Too Dense?

Stottie cake is naturally denser than other breads, but if it’s turning out overly heavy, consider these factors:
Over-kneading – While kneading is important, overworking the dough can make it too tight and tough.
Too much flour – Adding too much flour during kneading can dry out the dough, preventing it from softening properly.
Skipping the resting step – Letting the dough rest for at least 30 minutes before baking ensures it has time to relax, making it easier to shape and bake evenly.

How Do I Store and Reheat Stottie Cake?

Stottie cake is best enjoyed fresh, but if you need to store it:
Room temperature – Wrap in a clean kitchen towel or store in an airtight container for up to 2 days.
Freezing – Slice before freezing and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or in a low-temperature oven.
Reheating – Warm in the oven at 180°C (350°F) for 5 minutes or toast lightly for a crispier texture.

Can I Add Extra Ingredients for More Flavor?

Yes! While traditional stottie cake is simple, you can customize it with additional flavors:
For a richer taste – Use milk instead of water or add a tablespoon of melted butter to the dough.
For extra crunch – Sprinkle sesame or poppy seeds on top before baking.
For a savory twist – Mix in dried herbs like rosemary or thyme for added depth.

Final Thoughts + How to Customize Your Stottie Cake

Stottie cake is more than just a traditional British bread—it’s a versatile, easy-to-make staple that fits seamlessly into any meal. Whether you enjoy it fresh with butter, stuffed with savory fillings, or toasted with a drizzle of honey, this bread adapts beautifully to different flavors and occasions.

If you’re making it for the first time, following the step-by-step process ensures a soft, slightly chewy interior with a crisp yet tender crust. And if you’re looking to experiment, there are countless ways to customize your stottie cake to suit your personal taste.

Ways to Customize Your Stottie Cake

Make It Whole Wheat – Swap up to 25% of the bread flour with whole wheat flour for a nuttier flavor and a boost of fiber.
Add a Touch of Sweetness – Stir in a teaspoon of honey or malt extract for a slightly richer taste.
Enhance the Flavor with Herbs and Spices – Mix in dried rosemary, thyme, or even a pinch of black pepper for a more aromatic loaf.
Create a Crunchy Topping – Sprinkle sesame seeds, poppy seeds, or oats on top before baking for added texture.
Experiment with Alternative Fats – While lard or butter is traditional, try olive oil or coconut oil for a subtle flavor variation.
Try a Stuffed Version – Slice the stottie cake open and fill it with cheese, caramelized onions, or spiced meats before reheating for a delicious twist.

Bringing the Tradition into Your Kitchen

What makes stottie cake special is its simplicity. With minimal ingredients and a straightforward process, it’s a fantastic bread for both beginners and experienced bakers. Thanks to the bread machine, you can enjoy the traditional taste of this North East England favorite with ease, achieving a perfect loaf every time.

Now it’s your turn! Have you tried making Stottie Cake in a bread machine? Let us know in the comments! Share your baking experience, ask questions, or tell us your favorite way to enjoy this traditional British bread.

Baked it? Snap a photo and tag us on Instagram or Pinterest! We’d love to feature your creations!

⭐ Loved this recipe? Don’t forget to rate it and share it with fellow bread lovers. Your feedback helps others make the perfect Stottie Cake, too!