By which I mean the round bread - I've not been there since c1980 and would like to make some the same as then, so I'm not sure if it's changed since. I remember you could buy the whole bread or as part of ready/fresh triangular sandwiches which were a bakery 'treat' back then. But then in Sunderland you could also buy single eggs and fags and 2oz cheese in most corner shops.
Many on-line recipes say that as part of the 'shape' of the bread you have to punch it in the middle, and it would be good to know if it is fundamental as it explains the shape and is also so appropo.
Anyway, best flour, methods, temps and punching advice would be gratefully received, for 1980 stottie cake, it's for a present.
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Food/Recipes
Sunderland Stottie 'Cake'
32 replies
FloatIsRechargedNow · 31/12/2015 17:26
OP posts:
MiaowTheCat ·
04/01/2016 07:56
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