GARLIC ZUCCHINI DAMPER BREAD

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Garlic Zucchini Damper Bread image

I have enjoyed Australian damper bread in the past because it is tasty and easy enough to make up for my lack of baking skills. This morning I fancied bread and I also had a zucchini that needed using up. So, I tried this mixture out and it turned out pretty good. The cooking time includes the dough resting time.

Provided by Sarah_Jayne

Categories     Quick Breads

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 teaspoon extra virgin olive oil
1 cup zucchini, shredded
3 1/2 cups self rising flour
2 tablespoons butter, soft
3/4 cup nonfat milk
1/2 cup water
2 garlic cloves, minced (I grate mine with a microplane)
2 1/2 teaspoons Dijon mustard
2 tablespoons parmesan cheese
2 teaspoons dried basil
1 teaspoon butter, melted
1/2 teaspoon parmesan cheese

Steps:

  • Heat the oil in sauce pan and add shredded zucchini.
  • Cook, stirring constantly, just a couple of minutes until the zucchini is softened.
  • Put the flour and butter into a large bowl.
  • Work the butter through the flour with your fingers until fully combined.
  • Add in the rest of the ingredients apart from the last teaspoon of melted butter and 1/2 teaspoon Parmesan cheese.
  • Combine until it comes together as a dough.
  • Tip out onto a lightly floured surface and knead for a couple minutes not over working too much.
  • Form into a large ball and either cover in a clean dish towel or wrap in plastic wrap. Let it rest for 30 minutes.
  • Preheat oven to 375 degrees.
  • Spread the melted butter over the top and dust with reserved cheese.
  • Put on baking tray and bake for 25 to 30 or until the top has turned a light golden brown and a toothpick comes out clean.

Nutrition Facts : Calories 329.6, Fat 6.6, SaturatedFat 3.4, Cholesterol 14.1, Sodium 1027.4, Carbohydrate 57, Fiber 2.4, Sugar 2.2, Protein 9.4

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