Thursday, May 24, 2012

Damper, Mate

When I am in need of some fresh baked bread, I turn to the ever so easy, ever so hearty damper. This loaf is super simple, takes less than an hour to make from start to finish, and you can add just about anything you've got in your kitchen to it and it still tastes great. Damper is an Australian bread that was originally cooked over an open flame that had to be "dampened". You can make it as a loaf or smaller rolls. Check out the recipe from my husband's family in OZ:

A plain cheese damper fresh from the oven

2 1/2 cups self-raising flour
1 teaspoon baking powder
1 cup grated cheese (I use parmesan)
1 1/4 cups buttermilk
1 egg

You can add anything else you like- I use olives, oregano, basil, sun dried tomatoes sometimes


Pre heat the oven to 350F (180 C)
Mix all dry ingredients in a bowl and make a well in the middle
Add wet ingredients in the well
Mix until the dough just comes together
Turn out onto a lightly floured surface and kneed until well mixed
Place on a line tray and sprinkle with flour
Bake 25-30 or until golden

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