Sun-Dried Tomato & Parsley Damper
photo by Lalaloula
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
1 loaf
- Serves:
- 4
ingredients
- 1 1⁄2 cups self-raising flour
- 1⁄3 cup sun-dried tomato, well drained & chopped
- 1⁄3 cup parsley, finely chopped
- 3⁄4 cup low-fat milk
- 1 pinch salt
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.
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Reviews
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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.
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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.
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..