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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

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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.

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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.

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Studentchef August 08, 2012

During a previous ZWT, I had made another recipe for Damper that we really enjoyed. I was hoping this one would be as good and I was not disappointed! We loved the combined flavors and the only change I made to use a good bit more cheese than called for. Made for Bistro Babes, ZWT 8.

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Dreamgoddess August 05, 2012

Nice easy bread with a nice savory flavor. I made only a .25 of recipe as a side to our morning omelet, used whole wheat flour thus the dark look of the bread, also used cheddar cheese. Did have to guess at the oven tempter as the recipe says 400C which is came to something like 752F (Say what? That can't be right!) so I decide to use 400F for the first 20 minutes and drop it to 350F for the last 15 minutes which worked perfectly. All in all we enjoyed, thanks for the post.

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Debbwl December 29, 2012
Sour Cream and Chive Damper (Australian Bread)