Parmesan, Pine Nut and Prosciutto Damper

Damper is a type of bread. Look up my traditional Australian damper for more info. This is a "gourmet" version and very tasty. You can use ham instead of prosciutto if you wish.

• Ready In: 25 mins
• Yields: 1 damper

Ingredients

• 2  cups plain flour
• 4  teaspoons baking powder
• 30  g butter
• 1⁄2 cup parmesan cheese
• 1⁄4 cup  chopped sun-dried tomato
• 1⁄4 cup  choppped prosciutto
• 1⁄4 cup ricotta cheese
• 1⁄4 cup  toasted pine nuts
• 2  tablespoons  chopped chives
•  seasoning
• 1⁄2 cup milk
• 1⁄2 cup water

Directions

1. Preheat oven to 220 degrees Celsius.
2. Sift flour and baking powder into a large bowl and rub in butter.
3. Stir in parmesan, tomatoes, prosciutto, ricotta, pine nuts, chives and seasoning.
4. Make a well in the centre of the mixture and pour in milk and water.
5. Mix quickly using a blunt knife until the dough is soft and sticky.
6. Do not over-mix.
7. Dust a surface with more SR flour and knead dough lightly and quickly on this surface.
8. Pat into a round shape and place on a greased oven tray.
9. Glaze with a little milk.
10. Bake for 20-25 minutes or until damper is golden and sounds hollow when tapped.
11. Serve with butter.