Rosemary And Olive Damper Recipes

AUSTRALIAN ROSEMARY DAMPER

Australian Rosemary Damper image

Damper is best served hot with butter. Cooked damper can be frozen for two months. This came from Australian Women's Weekly - Cooking with Herbs.

Provided by luvcookn

Categories Breads

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

15 g butter
1 medium onion, chopped
3 slices bacon, chopped
3 cups self-rising flour
45 g butter, extra
2 tablespoons fresh rosemary, chopped
1 cup sharp cheddar cheese, grated
1/2 cup milk
3/4 cup water, approx

Steps:

Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese.
Make a well in the centre.
Stir in milk and enough water to mix to a soft dough.
Knead on lightly floured surface until smooth.
Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2") circle.
Using sharp knife, cut a cross into top of dough about 1 cm (1/2") deep.
Brush with a little extra milk, sprinkle with remaining cheese.
Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.

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