Put the bread flour and salt into a large
mixing bowl and make a well in the centre, pour
in the yeast mixture and the remaining water.
If using dried yeast, just sprinkle the yeast
in to the flour at this stage, with the sugar
and white pepper and add the water as before.
Mix and then knead the dough until it is smooth
and elastic - at least 10 mins.
Cover the bowl with a clean tea towel and set to
one side, somewhere warm, to allow the dough to
rise. This will take about an hour, and the dough
should have doubled in size before you can use it.
Put the dough onto a floured board and divide
it into two equal pieces; roll the dough out to
make two large flat discs, about 1” (2/5cm)
thick and then stick the end of a rolling pin
in the middle of the dough to make an
indentation. You can also prick the top of the
bread with a fork too.
Place the Stotty Cakes onto the prepared baking
sheets and bake in the pre-heated oven for 15
minutes, before turning the oven off and
leaving them in there for up to half an hour to
continue to bake.
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