AUSTRALIAN ROSEMARY DAMPER
Damper is best served hot with butter. Cooked damper can be frozen for two months. This came from Australian Women's Weekly - Cooking with Herbs.
Provided by luvcookn
Categories Breads
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
- Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese.
- Make a well in the centre.
- Stir in milk and enough water to mix to a soft dough.
- Knead on lightly floured surface until smooth.
- Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2") circle.
- Using sharp knife, cut a cross into top of dough about 1 cm (1/2") deep.
- Brush with a little extra milk, sprinkle with remaining cheese.
- Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.
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JAMES FRANCIS MACALINO
[email protected]I'm definitely going to try this recipe next time I have guests over.
Ramzy Khaba
[email protected]This recipe seems a bit complicated, but I'm sure it's worth the effort.
Uttam Pal
[email protected]I'm not sure about the combination of rosemary and damper, but I'm willing to give it a try.
Bennie Sowellyyy
[email protected]This recipe sounds delicious! I can't wait to try it.
Boss gaming
[email protected]I love the simplicity of this recipe. It's a great way to enjoy the natural flavor of rosemary.
Magdah Bosibori
[email protected]This damper was a bit too dense for my liking, but the flavor was good.
Sean Boucher
[email protected]I'm always looking for new damper recipes, and this one didn't disappoint. The rosemary gave it a unique flavor that I really enjoyed.
Dream Team
[email protected]I've never made damper before, but this recipe made it easy. The instructions were clear and concise, and the damper turned out perfectly.
Ripon Sen
[email protected]I'm not a big fan of rosemary, but I decided to give this recipe a try anyway. I'm glad I did, because the damper was delicious! The rosemary flavor was subtle and complemented the other ingredients perfectly.
Lion's Eye
[email protected]This recipe was a great starting point, but I made a few adjustments to suit my taste. I added a bit more salt and pepper, and I used fresh rosemary instead of dried.
floyd thomas
[email protected]I love rosemary, so I was excited to try this recipe. However, I found the flavor of the rosemary to be too strong.
Tyler Clarke
[email protected]The damper was a bit dry for my taste, but the flavor was good.
Idi Wachiba
[email protected]This damper was so easy to make and turned out delicious. I'm definitely adding it to my regular baking rotation.
Kemigisha Jacklyne
[email protected]I've tried many damper recipes before, but this one is by far the best. The texture was spot-on, and the rosemary added a wonderful touch of flavor.
Cortez Tiller
[email protected]This recipe is an absolute winner! The damper turned out perfectly golden and fluffy on the inside, with a lovely rosemary flavor that wasn't overpowering. It was a hit with my family, and I'll definitely be making it again.