New cakes, oven bottom buns, Stotties?

jdbythesea · Post by **jdbythesea** » Thu 20 Mar, 2014 8:23 pm

Geordie-exile wrote: tilly wrote: Hi majorhoundi I have always thought that tea cakes had sugar in the mix bread cakes had no sugar. Yes, that was my understanding.j.c.d. - Greggs sell scufflers in the north east, don't know about in Yorks. They are vaguely triangular shaped small breadcakes [or buns as they say here, the heathens]. 30 years ago Mrs JD used to have a sandwich shop (now long gone) in Rodley and sold, among others; loaves, bread cakes, teacakes, oven bottom cakes, new cakes, flat cakes, stottie cakes, barm cakes and scufflers (as described by Geordie-exile), etc., etc.Apart from her regulars, she also had a lot of passing trade. If they asked for anything unusual she'd ask them to point at the item in the display counter. She said the names may have been different but the bread was just the same.

TABBYCAT · Post by **TABBYCAT** » Thu 20 Mar, 2014 8:35 pm

New cake as I remember it was very heavy bread and had a very "raggidy" texture inside I agree with Cardiarms the modern Stottie seems different and the ones from Our local baker seem a lot lighter in texture and have a slight yellow colour to them.

yorkiesknob · Post by **yorkiesknob** » Thu 20 Mar, 2014 9:46 pm

You can still get Oven cakes from Murtons bakery Cardigan Rd. The shop hasn't change for years, not many of the old school bakeries left.

Leodian · Post by **Leodian** » Thu 20 Mar, 2014 10:48 pm

When I was a kid (back in ye olde days of yore) my mum used to bake large plate-sized flattish plain bread that may have been bread cakes (I think new cakes were smaller and had such as currants, but I'm unsure). They were stood up placed on the outdoors steps to cool off a bit then eaten fresh. I recall they were very nice. I don't recall ever hearing of stotties.

yorkiesknob · Post by **yorkiesknob** » Fri 21 Mar, 2014 11:32 am

Following on from my above post, short doco on Murtons. Starts about 1.30mins in.http://www.youtube.com/watch?v=kTO4eDm-ros

tilly · Post by **tilly** » Fri 21 Mar, 2014 12:49 pm

Leodian wrote: When I was a kid (back in ye olde days of yore) my mum used to bake large plate-sized flattish plain bread that may have been bread cakes (I think new cakes were smaller and had such as currants, but I'm unsure). They were stood up placed on the outdoors steps to cool off a bit then eaten fresh. I recall they were very nice. I don't recall ever hearing of stotties. Hi Leodian you are spot on with bread cakes, the bread cakes we have now are nothing like the ones mum baked for a start they were about an inch thick and about the size of a small dinner plate.The flour used was not the messed about stuff you get from the shop now it was never white but grey it can still be bought from some shops.The bread cakes were not flat but like the craters on the moon with that i mean highs and lows the high bits were always browner than than the lower bits I hope every one can under stand what i mean.They also lasted a lot longer than the things you buy today now if you dont eat them in two days you might has well throw them in the bin.

Leodian · Post by **Leodian** » Fri 21 Mar, 2014 1:18 pm

Hi tilly. Putting baked bread outside to cool was commonly done at many houses and the bread was never stolen by others. I wonder just how long they would remain now before being stolen? I still get nostalgic about the gorgeous smell of freshly baking and baked bread. Mmmmm.

Leodian · Post by **Leodian** » Fri 21 Mar, 2014 1:24 pm

yorkiesknob wrote: Following on from my above post, short doco on Murtons. Starts about 1.30mins in.http://www.youtube.com/watch?v=kTO4eDm-ros Fascinating. I liked the bit "If you fell out with t'boss you just gave your notice in on Monday and had a new job by next Monday" (more or less what was said).

TABBYCAT · Post by **TABBYCAT** » Fri 21 Mar, 2014 2:19 pm

tilly wrote: Hi Leodian you are spot on with bread cakes, the bread cakes we have now are nothing like the ones mum baked for a start they were about an inch thick and about the size of a small dinner plate.The flour used was not the messed about stuff you get from the shop now it was never white but grey it can still be bought from some shops.The bread cakes were not flat but like the craters on the moon with that i mean highs and lows the high bits were always browner than than the lower bits I hope every one can under stand what i mean.They also lasted a lot longer than the things you buy today now if you dont eat them in two days you might has well throw them in the bin. Spot on just as I remember them.

Jogon · Post by **Jogon** » Fri 21 Mar, 2014 6:12 pm

Leodian wrote: Hi tilly. Putting baked bread outside to cool was commonly done at many houses and the bread was never stolen by others. I wonder just how long they would remain now before being stolen? I still get nostalgic about the gorgeous smell of freshly baking and baked bread. Mmmmm. Try the spelt loaves from the small private (ie non chain) baker just off Headingley traffic lights by the library. His 'black pudding' teacakes sound weird but go down a treat lightly toasted with a fried egg on the.And yes, I've just tipped 15st