Sun-Dried Tomato & Parsley Damper |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Simple & quick just how all breads should be. This is also great with some parmesan cheese added. Ingredients:
1 1/2 cups self-raising flour |
1/3 cup sun-dried tomato, well drained & chopped |
1/3 cup parsley, finely chopped |
3/4 cup low-fat milk |
1 pinch salt |
Directions:
1. Preheat oven to 200°C.
2. Lightly grease a baking tray.
3. Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
4. Turn onto a lightly floured surface;knead briefly.
5. Shape into a 12cm round on tray. Lightly brush with milk.
6. Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.
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