Best Cheese And Herb Damper Recipes
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.
Provided by Rita1652
Categories Quick Breads
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 442.3, Fat 19.5, SaturatedFat 12, Cholesterol 57.5, Sodium 1268, Carbohydrate 48.7, Fiber 1.7, Sugar 0.4, Protein 17
DAMPER (AUSSIE CAMPFIRE BREAD)
This very traditional Australian bread was the staple food of the famous Australian swagman. Traditionally it is cooked in the coals of the campfire but this version is made in your oven. It's very quick to make and extremely versatile. Damper is a cross between a bread and a scone. It can be either sweet or savoury and the variations are endless - just use your imagination. Try a savoury damper as a side dish with soup. The swaggies often served a plain or sweet damper with butter and golden syrup (corn syrup). Served like this it's called 'cockie's joy' - a 'cockie' being a farm worker, and a 'boss cockie' being the person in charge. Damper does not keep well. It is best eaten the day it is made, but it can be frozen and reheated. Give it a try for something different!
Provided by Kookaburra
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Set oven to hot 200C (400F).
- Grease an 18cm (7 inch) sandwich cake tin or four single serve ramekin dishes.
- Sift flour and salt into a mixing bowl.
- Add any other optional ingredients (see below).
- Make a well in the centre of the flour and add most, but not all of the milk.
- Mix with a knife, adding more milk if necessary, until you have formed a fairly moist, but not sloppy, dough.
- Turn dough into a cake tin or spoon into ramekins.
- Smooth the top with the back of a spoon.
- If making a savoury damper, sprinkle the top with cheese and/or add a thin slice or slices of tomato.
- Bake for 20-30 minutes until golden brown on top and a skewer, inserted in the centre, comes out clean.
- Turn out and cool slightly on a wire rack before serving.
- Serve warm with butter.
- Some Variations: Cheese Damper- add 1/2 cup grated cheese and a pinch of cayenne pepper.
- Cheese and Bacon Damper- add 1/2 cup grated cheese and 2-3 rashers of cooked, chopped bacon.
- Cheese and Herb Damper- add 1/2 cup grated cheese and 1/2 cup chopped fresh basil OR 1 teaspoon of dried herbs.
- Fruit Damper- add 1/2 cup mixed dried fruit and 1 tablespoon sugar.
- Orange Damper- add the finely grated rind of an orange and 1 tablespoon sugar.
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