Sun-Dried Tomato & Parsley Damper

"Simple & quick just how all breads should be. This is also great with some parmesan cheese added."
 
Download
photo by Lalaloula photo by Lalaloula
photo by Lalaloula
photo by Lalaloula photo by Lalaloula
photo by mary winecoff photo by mary winecoff
photo by Bokenpop aka Mad photo by Bokenpop aka Mad
photo by Mandy photo by Mandy
Ready In:
20mins
Ingredients:
5
Yields:
1 loaf
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 200°C.
  • Lightly grease a baking tray.
  • Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
  • Turn onto a lightly floured surface;knead briefly.
  • Shape into a 12cm round on tray. Lightly brush with milk.
  • Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This bread is super quick to make and soooooooo yummy! It has a very strong tomato and parsley taste, which goes great with dips and spreads of all sorts. YUM!<br/>I made my own self-raising flour leaving out the salt entirely as the dried tomatoes are always salty. Other than that though, I stuck to your recipe and everyone loved it.<br/>THANK YOU SO MUCH for sharing it here with us, Mandy!<br/>Made and reviewed for Aussie Swap #48 January 2011 and the Soup and Bread Event in the Photo Forum.
     
  2. What a quick and easy bread to make and pop in the oven while you make diner. Cut recipe in half and baked 400*F for 20 minutes. Will be making aging and will take Mandy’s suggestion of adding a little parmesan. Thanks for the post.
     
  3. We really liked this bread. It made the perfect amount for the three of us and, of course, we loved the sun-dried tomatoes. I did cook it for 25 minutes at 400 degrees F.
     
  4. I served this lovely damper with some butter and cheddar cheese for afternoon tea. Very well received by everyone! It does not make a big bread at all and when it is quartered makes perfect sized portions. Thanks for a great recipe.
     
  5. First I need to say that this was the first time in my life using self-rising flour. I decided to try it after seeing so many appealing recipes here on Zaar. I followed the directions exactly but it didn't work so well for me. I had just placed the toms into a paper towel to dry when DH decided that we were going out for lunch. They drained in the towels for an hr. When I added the 3/4 cup of milk it was quite a bit too much and the bread looked closer to a thick pancake batter than a quick bread and I needed to add quite a bit more flour before I could knead it. Despite 30 mins of baking it didn't color very much at all (that might be because I forgot to brush it with the milk) and it didn't rise nearly as well as in Mandy's pic. It turned out quite dense but I didn't expect a light and fluffy bread so no problem there. On the bright side, the taste is lovely and I was thinking that it would be ideal with some bean soup or dipped into hummus. Mandy, I would like to try this again, would you suggest less milk? Also, I baked it at 390degrees as Zaar said that 200C is 392F.
     
Advertisement

RECIPE SUBMITTED BY

Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes