Stottie Cake AKA Stotty Cake

Stottie Cake

A North East classic, stottie cake is a soft round bread with a satisfying, heavy texture. Reet canny.

Ingredients

• 450 g strong white bread flour
• 7 g dried yeast
• 1 tbsp white sugar
• 150 ml milk
• 100 ml water
• 1 tsp salt
• 1 glug of olive oil

Instructions

• Mix the water, milk, sugar and yeast together in a bowl. Cover with cling film and leave for around 20-30 minutes. At this point, it should have a good head of froth.
• Pour the flour into a separate bowl, drizzling the oil on top and add the salt on one side of the container.
• Pour in the water and milk mixture a bit at a time on the opposite side from the salt, working it in with your hands as you add.
• Once you’ve worked the mixtures together, knead the dough on a surface dusted with flour until it is smooth, shiny and resistant.
• Take the ball of dough that you've now made and place it back into a (clean) bowl. Cover with cling film and leave to rise in a warm place for around 45 minutes.
• Pre-heat your oven to 220C. Now that the dough is risen, place it back onto a floured surface and squash into a round shape. Let it rise for another 30 minutes, before pressing it back into shape – note that it shouldn't be more than around 3cm tall.
• Bake at the bottom of the oven for 20 minutes, or until golden brown on top. If you’re unsure, knock on the bottom of the bread – it should sound hollow when it's done.
• Leave to fully cool on a wire rack before serving up with your favourite filling.

Source: lovefood.com

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