Australian Rosemary Damper

luvcook'n's Note:

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.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Servings: 4

• 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

Directions:

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

Reviews

[Chocolatl]

This is a flavorful yeastless bread with an almost sconelike texture. The inside is very moist. The different flavors blend nicely. The recipe is also fairly easy, if you don't mind a little kneading. This would be good served for breakfast or brunch. Made for ZWT 5. I just wanted to add that this freezes beautifully, and is wonderful when toasted.

[CraftScout]

OMG! This was sooooo fantastic! My MIL even asked for the recipe. I used fresh rosemary out of the garden, and added it to the cooked onion and bacon while I assembled the dough, to let it soften. I would like to give some help to future cooks (because there should be TONS!) on the serving size. I thought this would be good for a side dish for some shrimp on the barbie (which it was), but it is HUGE for a side dish. I had planned on serving 7, so I doubled the recipe. I now have one whole loaf in the freezer (I am NOT complaining!). If you are serving this as a bread (in place of a biscuit or dinner roll or something), as written it serves probably 6-8. As a main course with a salad or cup of soup, it would serve 4-6 happily. Thank you soooo much for posting, I am coming back to this one after the Tour. Made and reviewed for ZWT5, for the Groovy GastroGnomes.