1/4 Photos of Sour Cream and Chive Damper (Australian Bread)
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 Damper was originally made with plain flour, salt and water.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!
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- 1Preheat 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.
- 2Whisk 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.
- 3Turn 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.
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Nutritional Facts for Sour Cream and Chive Damper (Australian Bread)
Serving Size: 1 (117 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 310.6
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 4.9 g
- Cholesterol 22.2 mg
- Sodium 1053.7 mg
- Total Carbohydrate 49.1 g
- Dietary Fiber 1.8 g
- Sugars 0.2 g
- Protein 8.6 g