Herb Damper

Just a quick recipe for tonight.  I made a loaf of this at lunchtime to go with soup, and it was gorgeous. David loved it: I think he ate more than I did!

Damper is an Australian bread, traditionally cooked over an open fire.  The quantities I use make a small loaf, just right for the three of us. I reduced salt because David was eating it, and we very rarely add salt to anything now. It’s edible cold, but it’s best almost straight from the oven, in buttery chunks.

Ingredients
2 cups self-raising flour
pinch salt
1 tsp sugar
1 tbsp room-temperature butter
1/2 cup milk
1/4 cup water
chopped chives/ dried mixed herbs to taste (I used about a tablespoon)

Method

Sift the dry ingredients together into a bowl.
Add the butter and rub between fingertips until the mixture resembles breadcrumbs.
Mix in chives and herbs.
Make a well in the flour mixture, and add the milk and the water. Mix together until a dough is formed.
Turn the dough out onto a floury surface, and knead until silky.
Form into a round loaf and cut a deep cross in the top.
Bake for 20 minutes at 200C, then reduce oven temperature to 180C and bake for another 10-15 minutes until done.

How do you tell it’s done? Pick it up (with oven gloves on!) and tap the bottom. If it’s cooked it’ll make a hollow sound.

Serve warm with butter.

Advertisements

Leave a comment

Filed under baby led weaning, Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s