Food recipes
Stottie Cakes
Stottie Cakes Ingredients: wheat flours, bread, unenriched leavening agents, yeast, baker's, active dry sugars, granulated salt, table butter, without salt water, bottled, generic milk, fluid, 1% fat, without added vi...
Stottie Cakes
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix the flour, yeast, sugar, and salt in a large bowl.
Add the butter and rub it in with your fingertips.
Make a well in the center and pour in the tepid water and milk.
Stir with a wooden spoon to make a stiff dough.
Turn out onto a floured work surface and knead for about 5 minutes, adding more flour as needed, until smooth.
Place in an oiled bowl, and turn to coat with oil.
Cover with plastic wrap and let stand in a warm place for about 1 hour, or until doubled in volume.
Lightly flour 2 large baking sheets.
Knead the dough on a work surface until smooth.
Divide it into 8 equal balls.
Roll each into a flat round about 4in (10cm) wide.
Poke a hole through the center of each with the handle end of a wooden spoon.
Place on the baking sheet and prick lightly with a fork.
Cover with plastic wrap and let stand in a warm place for about 20 minutes until puffy.
Preheat the oven to 425F (220C).
Bake for about 15 minutes, or lightly golden.
Transfer the breads to a wire cake rack and cool.
Ingredients:
wheat flours, bread, unenriched
leavening agents, yeast, baker's, active dry
sugars, granulated
salt, table
butter, without salt
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Mix the flour, yeast, sugar, and salt in a large bowl.
Add the butter and rub it in with your fingertips.
Make a well in the center and pour in the tepid water and milk.
Stir with a wooden spoon to make a stiff dough.
Turn out onto a floured work surface and knead for about 5 minutes, adding more flour as needed, until smooth.
Place in an oiled bowl, and turn to coat with oil.
Cover with plastic wrap and let stand in a warm place for about 1 hour, or until doubled in volume.
Lightly flour 2 large baking sheets.
Knead the dough on a work surface until smooth.
Divide it into 8 equal balls.
Roll each into a flat round about 4in (10cm) wide.
Poke a hole through the center of each with the handle end of a wooden spoon.
Place on the baking sheet and prick lightly with a fork.
Cover with plastic wrap and let stand in a warm place for about 20 minutes until puffy.
Preheat the oven to 425F (220C).
Bake for about 15 minutes, or lightly golden.
Transfer the breads to a wire cake rack and cool.