Peppered Spinach and Feta Damper |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A great bread that can be cooked on the BBQ in the hot weather. Comes from a Women's Weekly recipe. Ingredients:
525 g self-raising flour |
1 teaspoon salt |
2 teaspoons cracked black pepper |
1 tablespoon sugar |
40 g butter |
200 g feta cheese, crumbled |
3 cups baby spinach leaves, chopped (210g) |
1/2 cup buttermilk |
1 cup water, approx |
Directions:
1. Combine flour, salt, pepper and sugar in large bowl; rub in butter.
2. Stir in cheese, spinach, buttermilk and enough water to make a soft sticky dough.
3. Turn dough onto floured surface, knead until just smooth.
4. Divide dough in half, place in greased disposable baking dish, press each half into a 10cm round.
5. Cut a cross in dough, about 1cm deep.
6. Brush with a little extra buttermilk, then sift a little extra flour over dough.
7. Cook in covered barbecue, using indirect heat, following manufacturers instructions for about 40 minutes.
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