Recipe by Sarah_Jayne
I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time.
Top Review by Lalaloula
WOW, what a great damper recipe! This makes such a crispy yummy damper, that has a very unique flavour! The zucchini and garlic really come through and the cheese adds a nice salty taste. I made only half the recipe and still my damper was quite big. It was enjoyed by all and disappeared nearly as quick as it was made. ;) I would be careful about adding too much liquid as I had about 1/4 cup left and my dough was still a little wet. But other than that the recipe really is perfect as is! THANKS SO MUCH for sharing this wonderful winner of a recipe with us, Sarah_Jayne! Ill surely make it again! Made and reviewed for Everyday Is A Holiday Tag Game Decembre 09.
- 1 teaspoon extra virgin olive oil
- 1 cup zucchini, shredded
- 3 1⁄2 cups self rising flour
- 2 tablespoons butter, soft
- 3⁄4 cup nonfat milk
- 1⁄2 cup water
- 2 garlic cloves, minced (I grate mine with a microplane)
- 2 1⁄2 teaspoons Dijon mustard
- 2 tablespoons parmesan cheese
- 2 teaspoons dried basil
- 1 teaspoon butter, melted
- 1⁄2 teaspoon parmesan cheese
Directions See How It's Made
- Heat the oil in sauce pan and add shredded zucchini.
- Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
- Put the flour and butter into a large bowl.
- Work the butter through the flour with your fingers until fully combined.
- Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
- Combine until it comes together as a dough.
- Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
- Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
- Preheat oven to 375 degrees.
- Spread the melted butter over the top and dust with reserved cheese.
- Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.