Sour Cream and Chive Damper (Australian Bread)
At a Glance
- Prep
- 20 minutes
- Cook
- 35 minutes
- Total
- 55 minutes
- Servings
- 1 loaf, 8 serving(s)
Categories
- Quick Breads
- Australian
- Baking
- Easy
Dietary
- Vegetarian
Allergens
- Wheat
- Milk
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!
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Equipment
Large bowl, whisk, knife or spatula, baking tray, oven, tea towel
Ingredients
- 4 cups self-raising flour
- 1 tablespoon fresh chives, chopped
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/2 cup cheese, grated
- 1 cup light sour cream
- 1/2 cup water
Instructions
Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.
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