Recipe by Sarah_Jayne
A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.
Top Review by Lalaloula
Sarah Jayne, this is an AMAZING damper recipe!!! The bread is so flaky and soft on the inside with a lovely crunchy crust on top and bottom. The taste is also fabulous, very mediterranian. YUM, YUM, YUM! I only made 1/3 of the recipe as I only needed a little bit of bread and this way I ended up with 1 nicely sized damper. Perfect for two people for breakkie. :) THANKS SO MUCH for sharing this truly wonderful recipe with us! I enjoyed it so much that I will surely make it soon again! I might also try adding some herbs to it or fresh chopped peppers. There are so many possibilites with this, really. Made and reviewed for my chosen chef in Veg'n'Swap #14 September 09.
- 496.11 g self raising flour
- 11 fluid ounce milk
- 9.85 ml caster sugar
- 29.58 ml butter, softened
- 28.34 g sun-dried tomato, soaked in boiling water for 15 minutes and finely chopped
Directions See How It's Made
- Sift the flour into a bowl and rub in the butter.
- Add the remaining ingredients and mix them until combined.
- Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
- Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
- Preheat an oven to 375 degrees.
- Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
- Place the tray on the center shelf in the preheated oven.
- Cook the damper for 20 minutes until risen and golden brown.
- Serve or keep warm until ready to serve.