Australian Cheese, Garlic and Chive Damper
Damper is a traditional Australian bread, made without yeast, and commonly made on a campfire in a cast iron camp oven. This is tweeked from Margaret E. Walker article in Outback Camping When Margaret was asked her what kind of tasty cheese, and learned that the word 'tasty' is used in Australia the way 'sharp' is used in the US. We thanked Margaret for helping us learn and had a good laugh at the thought of eating non-tasty cheese.
- Ready In:
- 2 cups self-raising flour, sifted
- 1⁄4 teaspoon salt
- 1 ounce butter, in small pieces
- 1 cup sharp tasty cheese (grated)
- 2 tablespoons grated parmesan cheese
- 1 garlic clove, finely minced
- 2 tablespoons chives, chopped
- 1⁄2 cup milk
- 1⁄2 cup water
- 1 tablespoon parmesan cheese
- Preheat oven to 425°F.
- Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses,garlic and chives. Mix well.
- Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands.
- Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese.
- Bake 15-20 minutes in 425°F oven, and serve sliced with butter or olive oil.
- Individual dampers can also be shaped and baked for the same time and temperature.
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I cut the recipe in half and the bread was cooked on the stove top. It turned out really good and was well received by ~Tasty Dish~~! Fresh chives from our garden, too! We tried a variety of cheese including Welsh cheddar and romano-basically a bunch of different cheese to use up a surplus in the fridge. Made for Best of 2012 and Veg Tag/February.
Delicious! We loved the cheese, chive, and garlic combination in these dampers. I took a hint from the introduction and baked these in my cast iron skillet instead of on a baking sheet. The cast iron gave it a nice crunchy crust which we loved. I used sharp cheddar for my cheese. Thank you for sharing this quick and easy recipe.<br/>**Made for ZWT 8 Australia**