Sour cream & chive damper
Discover the delectable flavors of our Sour Cream & Chive Damper, a savory bread recipe blending self-raising flour, fresh chives, and paprika with rich sour cream, buttery goodness, and parmesan cheese. Perfectly seasoned and easy to make, this delicious damper is the ideal accompaniment to any meal or a delightful snack on its own!
- 05 Jun 2025
- Cook time 35 min
- Prep time 20 min
- 6 Servings
- 8 Ingredients
Sour cream & chive damper is a delightful twist on the traditional Australian bread, perfect for serving alongside soups or stews, or enjoying on its own. This easy-to-make recipe incorporates the rich flavors of sour cream and chives, along with a hint of Parmesan cheese, to create a deliciously savory bread that's sure to impress.
Ingredients:
Instructions:
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or lightly oil it to prevent the damper from sticking.
In a large mixing bowl, sift the self-raising flour to remove any lumps and ensure even distribution. Add the finely chopped chives, paprika, and salt to the flour. Mix well to combine all the dry ingredients evenly.
Add the cold, diced butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. This process ensures the butter is well distributed and helps create a flaky texture in the damper.
Stir in the grated parmesan cheese, ensuring it is evenly distributed throughout the mixture.
In a separate bowl, mix the sour cream and water until smooth. Gradually add this mixture to the dry ingredients, stirring gently with a spatula or wooden spoon until a soft dough forms. Be careful not to over-mix, as this can make the damper tough.
Turn the dough out onto a floured surface and knead lightly for about 1-2 minutes, just until it comes together. The dough should be soft but not sticky.
Shape the dough into a round loaf, approximately 3-4 cm (1.5 inches) thick. Place the loaf onto the prepared baking sheet.
Using a sharp knife, score a cross on the top of the loaf. This helps the damper to cook evenly and allows it to expand without splitting. Bake in the preheated oven for about 25-30 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 before slicing. Serve warm or at room temperature with butter or your favorite spread.
Tips:
- Tip 1: For an extra burst of flavor, consider adding finely chopped garlic or roasted garlic into the dough mixture.
- Tip 2: If you don't have self-raising flour, you can make your own by combining 4 cups of plain flour with 2 tablespoons of baking powder and a pinch of salt.
- Tip 3: Ensure not to over-knead the dough; doing so can make the bread tough. Knead just until it comes together.
- Tip 4: Try experimenting with different herbs like rosemary or thyme for a different flavor profile.
- Tip 5: If you prefer a softer crust, cover the damper with a clean tea towel while it cools.
Savour the warm and comforting flavors of homemade sour cream & chive damper. This easy, quick bread is perfect as a side dish or a snack. Enjoy it fresh from the oven with butter or on its own to appreciate the rich, savory notes.
| Nutrition Facts | |
|---|---|
| Serving Size | 180 grams |
| Energy | |
| Calories 510kcal | 25% |
| Protein | |
| Protein 16g | 10% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 3.35g | 9% |
| Sugar 1.74g | 2% |
| Fat | |
| Fat 16g | 18% |
| Saturated 7g | 25% |
| Cholesterol 40mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 20mg | 4% |
| Vitamin B1 0.31mg | 26% |
| Vitamin B2 0.10mg | 8% |
| Vitamin B3 1.73mg | 11% |
| Vitamin B6 0.04mg | 2% |
| Vitamin B9 30ug | 7% |
| Vitamin B12 0.17ug | 7% |
| Vitamin C 1.80mg | 2% |
| Vitamin E 0.43mg | 3% |
| Vitamin K 7ug | 6% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.46mg | 13% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 240mg | 7% |
| Selenium, Se 24ug | 44% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 1.62mg | 15% |
| Water | |
| Water 66g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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