AUSTRALIAN DAMPER
Damper Bread was a staple of the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!
Provided by Warren Lower
Categories Bread Quick Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
- In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
- Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 25.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 590.5 mg, Sugar 0.8 g
ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA
In this highly zesty recipe, thick slices of zucchini are broiled until golden and tender, then topped with milky mozzarella and bread crumbs flecked with anchovy and garlic. While it bakes, the cheese melts, the crumbs crisp and the whole thing becomes vaguely reminiscent of a lighter parmigiana - but without the frying. If you're feeding more than two, this recipe can be doubled. Just make sure to use two rimmed baking pans so the zucchini doesn't overlap and become soggy. If you have Castelvetrano olives, use them here; they add nice crunch and color.
Provided by Melissa Clark
Categories dinner, easy, weeknight, vegetables, main course
Time 25m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
- Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
- Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
- When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
- Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.
GARLIC ZUCCHINI DAMPER BREAD
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
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
PARMESAN ZUCCHINI BREAD
This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. -Christine Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.
ZUCCHINI AND CHEESE DAMPER
It's that time of year again when zucchinis are growing rampantly in the garden. Here is a great simple bread to make to use up some of the excess. Feel free to add a bit of garlic or chives too if you like/
Provided by Mandy
Categories Quick Breads
Time P1DT1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Sift flour, salt & pepper together.
- Lightly rub in butter with your fingertips.
- Mix in cheese & zucchini and then add enough milk to cpmbine.
- Mix quickly & turn onto a floured surface, knead lightly & form into a ball.
- With a floured knife cut a cross in the top of the damper & brush with egg if using.
- Place on a greased oven tray and bake at 220.C for 20=25 mins or until golden & cooked through.
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