British recipes Stotty Cake
Stotty Cake PDF Print E-mail
Written by Veronica Heath   
Friday, 30 June 2000 08:17

A type of oven bottom bread, this version comes from the North-east of England.


Ingredients - Serves 6

l/2 lb plain flour
loz fresh yeast
I teaspoon sugar
1/2 teaspoon salt
pinch white pepper
tepid water


Crumble the yeast into a basin, add sugar and pepper. Mix to a paste with about 3 tablespoons of tepid water. Put the yeast mixture in a warm place for about 15 minutes until it becomes frothy.

Meanwhile sieve the flour and salt into a basin, make a hole in the centre of the flour and pour in the yeast. Mix to form a stiff dough, kneading until all the flour is absorbed.

Cover the bowl with a cloth and leave to rise for about an hour or until doubled in size. Roll the dough out again and shape into twelve rounds about 2 inches thick.

Bake on a greased sheet for about 25 minutes until golden 450°F/230°C/Gas mark 8

Last Updated on Monday, 07 June 2010 15:44

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