Sour Cream and Chive Damper (Australian Bread)

"Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
photo by diner524 photo by diner524
photo by diner524 photo by diner524
Ready In:
1 loaf




  • Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
  • Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
  • Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.

Questions & Replies

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  1. Bonnie G #2
    This was a new experience to my family, and a good one. Had never heard of this but was so easy to put together just following your recipe as written. Looked lovely when it was done and the sharp cheddar cheese I used gave it a great flavor. The texture was a little reminiscent of Irish Soda Bread to us and that's a good thing as far as we're concerned. Would really go well in the fall with stews or chilis in my opinion
  2. Dienia B.
    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
  3. diner524
    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.
  4. Studentchef
    Absolutely amazing! And moist! And delicious! The combination of herbs and spices are fantastic, and nothing was overpowering. It also stayed well, refriegerated overnight.
  5. Dreamgoddess
    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.


I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
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