Sun-Dried Tomato Damper

"A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time."
 
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photo by Lalaloula photo by Lalaloula
photo by Lalaloula
Ready In:
1hr
Ingredients:
5
Serves:
8
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ingredients

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directions

  • Sift the flour into a bowl and rub in the butter.
  • Add the remaining ingredients and mix them until combined.
  • Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
  • Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
  • Preheat an oven to 375 degrees.
  • Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
  • Place the tray on the center shelf in the preheated oven.
  • Cook the damper for 20 minutes until risen and golden brown.
  • Serve or keep warm until ready to serve.

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Reviews

  1. Sarah Jayne, this is an AMAZING damper recipe!!! The bread is so flaky and soft on the inside with a lovely crunchy crust on top and bottom. The taste is also fabulous, very mediterranian. YUM, YUM, YUM! I only made 1/3 of the recipe as I only needed a little bit of bread and this way I ended up with 1 nicely sized damper. Perfect for two people for breakkie. :) THANKS SO MUCH for sharing this truly wonderful recipe with us! I enjoyed it so much that I will surely make it soon again! I might also try adding some herbs to it or fresh chopped peppers. There are so many possibilites with this, really. Made and reviewed for my chosen chef in Veg'n'Swap #14 September 09.
     
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RECIPE SUBMITTED BY

I am originally from the Philadelphia area of the United States but have been living in London, UK since 1996. I now have dual American and British citizenship. I became a widow at the age of 27 in 2004 but have managed to fall in love again and was married again on July 19, 2008. I have a double major honors degree in sociology and politics and am slowly working my way through a Masters. I am a wanabee writer but until that dream becomes a reality I work in internet marketing where I build websites for profit. So, it is nice to come to a site like this and just enjoy being on the internet rather than using it as a work environment. I am a BBW (big woman) but over the past two years I have lost over 80lbs and am working my way down the scales slowly but steadily. These days, I am trying to eat a lot less meat. So, I am trying to have as many vegetarian recipes in the week as I can manage. I have started a blog - <a href="http://weekendcarnivore.com/">Weekend Carnivore</a> where I blog about trying to eat a mostly vegetarian diet. I share a lot of my discovered recipes there. If I make one of your vegetarian recipes and I managed to take a good photo of it, chances are I will blog about it and tell everybody how much I enjoyed it. These are banners and buttons from Zaar events in which I have participated: <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/RSC%20Banners/RSC11-Participant.jpg"> <a href="http://s7.photobucket.com/albums/y254/Missymop/?action=view&current=metermaids.jpg" target="_blank"><img src="http://i7.photobucket.com/albums/y254/Missymop/metermaids.jpg" border="0" alt="Photobucket"></a> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg" border="0" alt="Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap1/group14tomato.jpg> <img src=http://i335.photobucket.com/albums/m445/mliss29/vegnswap3/group07kiwi.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/cookbookZWT.jpg" border="0" alt="I am alw">
 
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