Prep 15 mins
Cook 30 mins
Good Aussie Tucker Mate! I use this recipe all the time and it always comes up trumps! Damper is so versatile it is so nice served spread with butter on a cold night to serve with a bowl of steaming hot soup, or with casseroles or with salads in summer. It is great served with antipasto or dips on a platter or even great to take on picnics, to serve with anything you like. For something delcious try whipping up a batch of Mustard and Honey Butter ( for Damper ) this butter goes so well with this damper and is so delicious.
- 2 1⁄2 cups self-raising flour
- 2 teaspoons mustard powder
- 50 g butter, chopped
- 40 g tasty cheese, finely grated
- 30 g cheddar cheese, finely grated
- 1⁄3 cup finely chopped herbs (such as chives, parsley, basil and dill)
- 1 cup milk
- 1 pinch salt and pepper (optional)
- Preheat oven to 180°C Line a baking tray with baking paper. Place flour, mustard, pinch of salt/pepper and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl.
- Stir in cheese and herbs. Make a well in the centre. Add milk and mix with a flat-bladed knife until mixture comes together, adding more milk if required. Take care not to overmix or damper will be tough.
- Turn out dough onto a lightly floured surface. Knead until smooth. Shape into a 15cm disc.
- Place on baking tray. Using a knife, score lines about 1cm deep on top of damper to divide into 6. Dust top with flour.
- Bake for 30 minutes or until a skewer inserted into the centre comes out clean.
- Cut hot damper into 6 wedges and serve with butter or Recipe#283917.
Yummy! Loved the herbs and cheese baked into this wonder easy to make bread. And don't leave out the mustard as it just seems to pull it all together. Made as written using fat free cheese and for the herbs used chives, thyme and parsley. Also made Recipe #283917 which is the perfect spread for this wonderful bread. Thanks so much for the post.
This is an AWESOME DAMPER RECIPE!!! It is so very easy to put together and can be made even in a hurry, cause its so quick! The taste is very herby and cheesy with just the right amount of spice from the mustard. It bakes up beautifully and is very soft inside with just a light crunch outside. PERFECT! I used basil and a mix of french herbs. Mmmmm! This would also be great with some garlic in the dough, I think or brushed with garlic butter just before baking. I dont have a food processor, so I just mixed everything using a spoon (the dry ingredients) and then using my hands to work it into a dough. That was no bother at all! THANKS SO MUCH for sharing this wonderful, wonderful recipe with us, Tisme! Ill surely make it again! Made and reviewed for Edn#8-Make My Recipe Tag Game July 09.
We just had this for dinner with the recipe #283917 and they compliment one another very well. I cut this back to a 3 serve as there was only three of us making a smaller circle and it still took 30 minutes to cook at 175 degree C in a fan forced oven but I think I could have easily served 4 with this. I used garlic chives, rosemary with a little sweet basil and oregano fresh from the garden. Thank you Tisme for a lovely damper. Made for Edition 4 - Make My Recipe - a game of tag.