5 Reviews

This bread is super quick to make and soooooooo yummy! It has a very strong tomato and parsley taste, which goes great with dips and spreads of all sorts. YUM!
I made my own self-raising flour leaving out the salt entirely as the dried tomatoes are always salty. Other than that though, I stuck to your recipe and everyone loved it.
THANK YOU SO MUCH for sharing it here with us, Mandy!
Made and reviewed for Aussie Swap #48 January 2011 and the Soup and Bread Event in the Photo Forum.

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Lalaloula January 07, 2011

What a quick and easy bread to make and pop in the oven while you make diner. Cut recipe in half and baked 400*F for 20 minutes. Will be making aging and will take Mandy’s suggestion of adding a little parmesan. Thanks for the post.

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Debbwl June 26, 2009

We really liked this bread. It made the perfect amount for the three of us and, of course, we loved the sun-dried tomatoes. I did cook it for 25 minutes at 400 degrees F.

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mary winecoff January 23, 2008

I served this lovely damper with some butter and cheddar cheese for afternoon tea. Very well received by everyone! It does not make a big bread at all and when it is quartered makes perfect sized portions. Thanks for a great recipe.

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Bokenpop aka Madeleine April 30, 2007

First I need to say that this was the first time in my life using self-rising flour. I decided to try it after seeing so many appealing recipes here on Zaar. I followed the directions exactly but it didn't work so well for me. I had just placed the toms into a paper towel to dry when DH decided that we were going out for lunch. They drained in the towels for an hr. When I added the 3/4 cup of milk it was quite a bit too much and the bread looked closer to a thick pancake batter than a quick bread and I needed to add quite a bit more flour before I could knead it. Despite 30 mins of baking it didn't color very much at all (that might be because I forgot to brush it with the milk) and it didn't rise nearly as well as in Mandy's pic. It turned out quite dense but I didn't expect a light and fluffy bread so no problem there. On the bright side, the taste is lovely and I was thinking that it would be ideal with some bean soup or dipped into hummus. Mandy, I would like to try this again, would you suggest less milk? Also, I baked it at 390degrees as Zaar said that 200C is 392F.

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Annacia March 27, 2007
Sun-Dried Tomato & Parsley Damper