Stottie Cakes

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.