Sour Cream and Chive Damper (Australian Bread) |
|
 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
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 Damper was originally made with plain flour, salt and water.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. Enjoy. Ingredients:
4 cups self-raising flour |
1 tablespoon fresh chives, chopped |
1 teaspoon paprika |
1/2 teaspoon salt |
2 tablespoons butter |
1/2 cup cheese, grated |
1 cup light sour cream |
1/2 cup water |
Directions:
1. 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.
2. 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.
3. 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.
|
|