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