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Parmesan, Pine Nut and Prosciutto Damper

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“Damper is a type of bread. Look up my traditional Australian damper for more info. This is a "gourmet" version and very tasty. You can use ham instead of prosciutto if you wish.”
READY IN:
25mins
YIELD:
1 damper
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 220 degrees Celsius.
  2. Sift flour and baking powder into a large bowl and rub in butter.
  3. Stir in parmesan, tomatoes, prosciutto, ricotta, pine nuts, chives and seasoning.
  4. Make a well in the centre of the mixture and pour in milk and water.
  5. Mix quickly using a blunt knife until the dough is soft and sticky.
  6. Do not over-mix.
  7. Dust a surface with more SR flour and knead dough lightly and quickly on this surface.
  8. Pat into a round shape and place on a greased oven tray.
  9. Glaze with a little milk.
  10. Bake for 20-25 minutes or until damper is golden and sounds hollow when tapped.
  11. Serve with butter.

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