This is me mams recipe for stottie bread that she got from her mam and is at least 100 years old. Me mams stotties were similar to shop bought ones that you could get when I was a lad in the 1960s. You cannot buy authentic stotties anymore.
Strong White Flour 250 g (9 oz)
Water 150 g (5 oz)
Yeast 1 sachet dried or 14 g (½ oz) fresh
Sugar ½ tsp
Salt ½ tsp
Lard 28 g (1 oz)
A. Make dough as usual with bread maker machine, dough mixer or by hand.
B. Prove the dough in the normal way by leaving to stand until it doubles in size.
(about 1½ hours depending on temperature and type of yeast).
C. Knead the dough for a short time (2 minutes).
D. From here on it differs from normal bread:
1. Roll out dough into disk shape of about 20cm (8 in) diameter and 1 cm (3/8 in) thick.
2. Put onto greased and floured metal baking tray.
3. Prick about 10 times with fork.
4. Prove for 2 minutes (the second prove for a stottie is very short ).
5. Put into preheated oven at 220 °c and immediately turn down to 160 °c.
6. Bake for 20 minutes.
7. Remove from oven and leave to cool on a wire rack.
