Newcastle Stotties

900g (2lb) Strong Plain Flour
300ml (½ pint) Water, tepid
300ml (½ pint) Milk
75g (3oz) Margarine or Butter
40g (1½oz) Fresh Yeast (or equivalent Dried Yeast)
1 tbsp Salt
1 tsp Sugar

Pre-heat oven to 220°C: 425°F: Gas 7.
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Allow to stand in a warm place until it becomes frothy.
Sieve the flour and salt into a large bowl.
Rub the margarine (or butter) lightly into flour, until the mixture resembles breadcrumbs.
Make a well in the centre of the flour and pour in the liquid.
Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough.
If too moist add a little more flour, if too firm add a little more liquid.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 45-60 minutes to allow it to rise.
Turn out on to a floured surface and knock out all of the air, knead lightly .
Divide the dough into portions, then roll into oval buns.
Make a hole in the centre of each bun, pierce with a fork in a few places.
Place on baking sheets.
Bake in the top of the oven for 12-18 minutes, depending on the size.
Test with a skewer, if it comes out clean they are done.

Baking Recipes

Newcastle Stotties