Stotty Cake With Ploughmans Lunch Food

STOTTY CAKE (STOTTIE CAKE)

Steps:

• 1. If using fresh yeast crumble it into a jug and then add the white pepper, sugar and a little tepid water to mix. Place somewhere warm for 10 to 15 minutes so it can start to "work" it is ready to use when it becomes frothy. 2. Put the bread flour and salt into a large mixing bowl and make a well in the centre, pour in the yeast mixture and the remaining water. If using dried yeast, just sprinkle the yeast in to the flour at this stage, with the sugar and white pepper and add the water as before. 3. Mix and then knead the dough until it is smooth and elastic. (The word stotty is believed to be derived from the local word of "stotting" which means to bounce, and I remember my grandmother "bouncing" her bread on the kitchen table for ages! So, don't be shy when kneading.) This bread needs to be well kneaded for at least ten minutes. 4. Cover the bowl with a clean tea towel and set to one side, somewhere warm, to allow the dough to rise. This will take about an hour, and the dough should have doubled in size before you can use it. 5. Pre-heat oven to 200C/400F/Gas 6. Butter or grease some large baking sheets. 6. Put the dough onto a floured board and divide it into two equal pieces; roll the dough out to make two large flat discs, about 1" (2/5cm) thick and then stick the end of a rolling pin in the middle of the dough to make an indentation. You can also prick the top of the bread with a fork too. 7. Place the Stotty Cakes onto the prepared baking sheets and bake in the pre-heated oven for 15 minutes, before turning the oven off and leaving them in there for up to half an hour to continue to bake. 8. Serve warm with butter, jam, treacle, honey or cheese, ham and Pease pudding.

STOTTY CAKE WITH PLOUGHMANS LUNCH

Steps:

• Piccalilli: Toss together the onions, fennel and cauliflower with 2 tablespoons of the salt in a colander and set in the sink until they wilt, about 45 minutes. Rinse thoroughly.
• Heat the olive oil in a large saucepan or Dutch oven over medium heat and add the turmeric, stirring until the oil is an even color, about 30 seconds. Add the ginger, mustard seeds, fennel seeds, crushed red pepper, garlic and carrots.
• Cook, stirring, until fragrant and the vegetables are just tender and wilted, about 2 minutes, and then add 2 1/2 cups of water, the vinegars, brown sugar and remaining salt. Bring to a boil, and then remove from the heat and stir in the cauliflower mixture. Let cool to room temperature. Transfer to a sealed container and refrigerate for 24 hours.
• Stotty Cake: Whisk together the water, sugar and yeast in a bowl and set aside until the yeast activates and becomes foamy, about 10 minutes.
• Whisk together the flour and salt in a large bowl. Rub the butter into the flour mixture, breaking it up with your fingers until incorporated. Make a well in the center, and then pour the foamy yeast mixture and milk into the well.
• Gradually incorporate the flour into the liquid mixture using a fork. Turn the dough out onto a lightly-floured surface and knead until very smooth, about 5 minutes.
• Put the dough into a lightly-oiled bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, about 1 hour 30 minutes.
• Position a rack in the lower third of the oven. Preheat the oven to 425 degrees F. Punch down the dough and remove it from the bowl. Divide the dough into 4 balls, and then shape each into a 7-inch-diameter 1/4-inch-thick circle using your hands.
• Place the circles, spaced apart, on a baking sheet and cover with a dish towel. Let the dough rise for about 30 minutes in a warm area.
• Prick each circle a few times with the tines of a fork, and then make an indentation in the center with your finger. Bake the cakes until golden brown, 15 to 16 minutes. Transfer to a rack to cool. Serve on a board or plate with the piccalilli and any other accompaniments, as desired. The piccalilli will keep for 1 week tightly sealed in the refrigerator.

STOTTIE CAKES

Steps:

• Add the quick action yeast and sugar to the luke warm water/milk mixture cover with cling film and place somewhere warm to activate. when ready it should have a good head of froth on top.
• Sieve together in a large bowl the flour, salt and milk powder and sprinkle over the Olive Oil.
• When the milk/water yeast mixture is ready, pour into the well in the centre of the dry ingredients and oil then mix together thoroughly to form a ball of dough.
• Knead the dough until smooth and shiny and when you press it it springs back.( I use a Kenwood with the dough attachment at this stage for about 10 - 15mins)
• Place in a floured bowl covered with cling film and put somewhere warm to rise until twice its original size.
• Dependent on the temperature this could take up to an hour.
• Once risen "knock back" to take out the air and then roll out the dough to about 3/4 of an inch. Cut out into rounds about 5 ins in diameter (I use a Dimpled pint pot) Put onto floured baking sheets, prick with a fork twice , dust with flour, and place somewhere warm to prove and rise to about twice their size.
• Place in a preheated oven gas 7 220c (fan assisted 200c gas 6) for 12 to 15 mins
• Once cooked (test by knocking the bottom of a roll they shouldn't be too brown on top) remove and place on a wire cooling rack and allow to cool thoroughly before slicing.