Sour Cream and Chive Damper (Australian Bread)

Total Time
55mins
Prep 20 mins
Cook 35 mins

Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!

Directions

  1. Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
  2. Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
  3. Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.
Most Helpful

good bread .would not use salt next time. i think the self rising flour must have some to.and i dont add alot of salt to my food .good flavor combo zaar world tour 8

Dienia B. August 10, 2012

What a great damper mate!!! I made 1/4 of the recipe and it worked out perfectly!! A very flavorful crispy and cheesy bread. I opted to use grated parmesan cheese and it made it a nice salty, buttery treat this morning. Thanks for sharing the recipe. Made for ZWT8.

diner524 August 08, 2012

Absolutely amazing! And moist! And delicious! The combination of herbs and spices are fantastic, and nothing was overpowering. It also stayed well, refriegerated overnight.

Studentchef August 08, 2012