Australian Cheese and Chive Damper

Damper is a traditional Australian bread, made without yeast, and commonly made on a campfire in a cast iron camp oven.

• 2 cups self-raising flour, sifted
• 1/4 teaspoon salt
• 30g (1 ounce) butter or margarine, in small pieces
• 1 cup grated tasty cheese (see note below)
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chives, chopped
• 1/2 cup milk
• 1/2 cup water
• 1 tablespoon parmesan cheese

METHOD

Preheat oven to 220°C (425°F).

Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses and chives. Mix well.

Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands.

Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese.

Bake 15-20 minutes in preheated 220°C (425°F) oven, and serve sliced with butter.

Individual dampers can also be shaped and baked for the same time and temperature.

recipe from www.inmamaskitchen.com

Contributor: Margaret E. Walker

read Margaret's article - Outback Camping

Note: When Margaret sent this to us, we asked her what kind of tasty cheese, and learned that the word 'tasty' is used in Australia the way 'sharp' is used in the US. We thanked Margaret for helping us learn and had a good laugh at the thought of eating non-tasty cheese.

 

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