This bread is quick and easy to bake with no yeast required.
Damper is an Australian type of bread which traditionally is made over a camp fire. However you can make it quite easily in your normal oven too 🙂
I love it because it is very versatile, plus it is ready in less than an hour. You can include a huge range of things to flavour it – I’ve made a couple of versions on this blog in the past, including pizza and spinach.
For this recipe I used cherry tomatoes from my garden, diced cream cheese and a good bunch of fresh chives. The result has plenty of flavour and a very soft texture. It is perfect for lunch on its own, or as a side dish for soup.
Ingredients – serves 6-8:
- 3 cups self raising flour
- 125g/4.5 oz cream cheese, diced
- 2 cups grated cheese of your choice (I used cheddar)
- 8 cherry tomatoes, diced into small pieces
- 1 bunch (a good handful) fresh chives, finely chopped
- black pepper, to season
- approx 2/3 cup milk
- 1 egg, lightly beaten
- Heat your oven to 200C/180C fan forced/390F.
- Put the flour into a large bowl then, using a flat bladed knife, stir in the cream cheese, grated cheese, tomato pieces, chives and a good seasoning of black pepper, until evenly distributed.
- Add the milk and egg and stir until combined.
- Use your hands to bring the dough together into a ball and give it a very quick knead (only for a minute or so). Add a little bit more milk if you need it to bring all the flour into the dough.
- Spray a non-stick baking tray with cooking spray and then scatter over a little flour.
- Put the dough on the tray and shape it into a disc that is about 23cm/9 inches wide.
- Use a floured knife to mark the top of the dough into wedges (as many as you need depending on how many people you are serving).
- Bake for 35-40 minutes or until the damper is golden brown.
- Leave to cool slightly before cutting into wedges.
- Serve and enjoy!