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Stotty Cake

Breads
North East

Soft, round, white wheatflour rolls made with fat.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

Stotty

Ingredients
6lbs Strong white bread flour
6 teaspoons of salt
1oz lard
2oz fresh yeast
2 teaspoons sugar
2½ to 3 pints warm water

Method
Mix flour and salt together then rub in the lard.
Cream the fresh yeast and sugar and stir in about half of the warm water until dissolved
Leave the yeast mixture until frothy then add to the flour/salt mix together with the rest of the warm water, sufficient to make a firm but not sticky dough.
Knead for ten minutes, place in bowl, cover and leave in a warm place until it has doubled in size.
Turn out and knead again.

This is where the recipe differs from 'normal' bread. Sufficient is cut after the dough has had its first rising. Roll out to about½" thick and 6" to 8" diameter. Prick all over with a fork and bake on a floured tray on the bottom of the oven (this is important) for about 25 to 30 minutes on gas mark 8, 450F.




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