Herb and cheese damper
This herb and cheese damper combines cheddar and parmesan with dried oregano for a flavorful loaf that's easy to make. Perfect by itself or as a side for soups and stews, it requires minimal preparation and basic ingredients.
Cook time 30 min
Prep time 15 min
Ingredients:
1 cup self-raising flour1/4 cup butter
1/2 cup cheddar cheese
1/3 cup dried oregano
3/4 cup milk (1% fat)
1 tbsp grated parmesan cheese
This herb and cheese damper is a simple yet delightful bread perfect for pairing with soups, stews, or even as a stand-alone snack. The combination of cheddar and parmesan cheese with aromatic oregano creates a flavorful and comforting loaf. This easy-to-make recipe uses basic ingredients and minimal preparation time, making it a great option for amateur bakers or those looking for a quick baking project.
Instructions:
- Preheat your oven to 200°C (390°F). Line a baking tray with baking paper.
- In a large mixing bowl, combine the self-raising flour and dried oregano. Mix well to evenly distribute the oregano.
- Add the cubed, chilled butter to the flour mixture. Using your fingertips or a pastry blender, rub the butter into the flour until the mixture resembles coarse breadcrumbs.
- Stir in the grated cheddar cheese, making sure it is well distributed throughout the flour mixture.
- Make a well in the center of the mixture and pour in the milk. Using a butter knife, mix the ingredients until they just come together to form a soft dough. Be careful not to over-mix.
- Turn the dough out onto a lightly floured surface and gently knead for a few seconds until the dough is smooth. Shape the dough into a round disc, about 2-3 cm (1 inch) thick.
- Place the dough onto the prepared baking tray. Using a sharp knife, score the top of the damper in a cross pattern. This helps the bread to cook evenly.
- Sprinkle the grated parmesan cheese evenly over the top of the damper.
- Bake in the preheated oven for 20-25 minutes, or until the damper is golden brown and sounds hollow when tapped on the bottom.
- Remove the damper from the oven and allow it to cool on a wire rack for a few minutes. Serve warm, either plain or with butter, and enjoy!
This herb and cheese damper is not only quick and easy to make but also versatile and deeply satisfying. Whether you're a novice or an experienced baker, this recipe offers a delicious bread option that can be enjoyed in various ways. Follow the tips for the best results and enjoy a warm, savory loaf fresh out of the oven.
Herb and cheese damper FAQ:
Bake the herb and cheese damper in a preheated oven at 200°C (390°F) for 20-25 minutes until it is golden brown and sounds hollow when tapped on the bottom.
The damper is done when it is golden brown on top and produces a hollow sound when tapped on the bottom. You can also check for doneness by inserting a toothpick; it should come out clean.
Yes, leftover damper should be stored in an airtight container. It can be kept at room temperature for up to 2 days, or refrigerated for up to a week. To reheat, wrap it in foil and warm it in the oven.
You can substitute self-raising flour with a mixture of all-purpose flour and baking powder. Use 1 cup of all-purpose flour and add 1.5 teaspoons of baking powder for the equivalent.
Yes, you can use fresh herbs instead of dried oregano. Use about three times the amount of fresh herbs as dried, so approximately 1/4 cup of fresh oregano for this recipe.
Tips:
- Make sure the butter is cold when you mix it with the flour. This helps create a more crumbly and tender texture.
- Don't overmix the dough. Mix just until the ingredients are combined to avoid a tough damper.
- You can substitute oregano with other dried herbs like thyme, rosemary, or basil according to your preference.
- For a richer flavor, you can use a mixture of cheddar and other cheeses like mozzarella or gouda.
- Bake the damper on a baking tray lined with parchment paper to prevent sticking and ensure even baking.
Nutrition per serving
6 ServingsCalories 250kcal
Protein 8g
Carbohydrates 27g
Fiber 4.26g
Sugar 1.99g
Fat 13g
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