Stottie Cakes

• 3 2/3 cups bread flour, plus more as needed
• 1 3/4 tsp instant yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 3 tbsp butter, at room temperature
• 3/4 cup tepid water
• 2/3 cup tepid whole milk

1. Mix the flour, yeast, sugar, and salt in a large bowl.
2. Add the butter and rub it in with your fingertips.
3. Make a well in the center and pour in the tepid water and milk.
4. Stir with a wooden spoon to make a stiff dough.
5. Turn out onto a floured work surface and knead for about 5 minutes, adding more flour as needed, until smooth.
6. Place in an oiled bowl, and turn to coat with oil.
7. Cover with plastic wrap and let stand in a warm place for about 1 hour, or until doubled in volume.
8. Lightly flour 2 large baking sheets.
9. Knead the dough on a work surface until smooth.
10. Divide it into 8 equal balls.
11. Roll each into a flat round about 4in (10cm) wide.
12. Poke a hole through the center of each with the handle end of a wooden spoon.
13. Place on the baking sheet and prick lightly with a fork.
14. Cover with plastic wrap and let stand in a warm place for about 20 minutes until puffy.
15. Preheat the oven to 425F (220C).
16. Bake for about 15 minutes, or lightly golden.
17. Transfer the breads to a wire cake rack and cool.

bread flour, yeast, sugar, salt, butter, tepid water, milk

Taken from www.cookstr.com/recipes/stottie-cakes (may not work)