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Stotties




Source of Recipe


the web


Recipe Introduction


This is a traditional bread from Newcastle upon Tyne. The quantity of the liquid differs according to the elasticity of the dough, it has to be firm but pliable and not too stiff.




List of Ingredients




Strong plain flour - 900g (2lb)
Salt - 1 tbsp
Margarine or butter - 75g (3 oz)
Fresh yeast - 40g (1½ oz), or 1 tbsp dried yeast
Sugar - 1 tsp
Tepid water - 300 ml (½ pint), not too hot
Milk - 300 ml ½ pint



Recipe



Mix the flour and salt together and rub in the margarine or butter.

Mix the yeast and sugar into the water, stirring until the yeast dissolves. If you are using dried yeast, mix the yeast and sugar into the water and leave until the yeast has dissolved and is frothing.

Make a little hole in the centre of the flour and add the water and milk, stirring with your hands, working it into a firm dough.

Knead well until the dough is smooth and shiny. If the dough is a little soft more flour may be added, kneading (up to 50g (2 oz)) but it is difficult to add water if the dough is too firm so just sprinkle the extra flour if needed.

Turn the dough out onto a floured board and knead until the dough is no longer sticky and is smooth and shiny.

Lightly grease a dish and place the dough in it, cover with a tea towel and leave to rise in a warm place until it is twice the size, or you could put it in a large plastic bag.

When risen turn onto floured board and knead lightly to let out the air and to make the dough pliable again. Cut the dough to the size of the flatties you want.

Put a hole in the middle of the flattie after rolling it out to the size and depth you want and with a fork make a few stabs, (not too many).

Place them on a baking sheet and put in oven near the top. Bake at 220 °C / 425 °F / Gas 7 for 12-15 minutes. It may take a little longer but do not leave them in too long. Test with a fork - if it comes out clean they are done.