We won’t be visiting our local bakeries for some time – but that doesn’t mean we have to go without our favourite baked delights! Essentially a flat, round loaf, the humble stottie is the region’s most-loved bread bun – and it’s easier to make than you think. Why not give it a go?


  • 260g strong plain white flour
  • 1tsp salt
  • 45g butter
  • 11g (or 2 packets) fresh yeast or 3-4g fast acting dried yeast (a little over 1⁄2 tsp)
  • 1⁄2 tsp sugar
  • 75ml hot water
  • 75ml warm milk
  • A pinch of white pepper


  • Pre-heat the oven to 200C. In a bowl, rub the butter into the salt and flour until it resembles breadcrumbs.


  • In a jug, mix the yeast with 15ml hot water and the sugar. Wait until it is frothing, then make a well in the centre of the flour. Mix in the rest of the hot water and warm milk. Gradually pour it into the mix.


  • Knead for a few minutes until smooth and elastic, then pop into a lightly oiled large bowl. Cover with oiled cling film and leave in a warm place until it has doubled in size. This will take at least an hour.


  • Place the risen dough on to a floured board. Roll into a large flat disc, about an inch thick. Stick the end of a rolling pin in the centre to make an indentation. Prick the top of the dough with a fork.


  • Lay it on to a greased baking sheet and leave in a warm place for 20 minutes to rise again.


  • Bake for 12-15 minutes. Do not open the oven door. Once cooked, remove from the oven and place on a wire rack to cool before serving.


VIBE TOP-TIP: We love to split our stotties in half and fill them with our favourite spreads and meats, or cheese or salad. You can also try toasting them and dunking them into a hearty helping of ham and pea soup. Filling, wholesome and proper delicious!

Give them a go and tag us your images on our social channels @SunderlandVibe

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