Last Updated on December 14, 2020 by Chef Mireille
Blogging Marathon #32
Theme: Baked Goods
Although this is in the Baked Goods category, it could also be in the International category. There are going to be a lot of International recipes this month from Nicaragua to Norway, whether they are actually in the International BM theme for the day. Having to stick to the alphabetical recipes for the month, I really had to search the blogosphere for ideas and go to the foods of countries I was previously unfamiliar with.
Damper Bread is a traditional Australian unleavened bread that was created by drovers and swagman who traveled for weeks or months at a time driving animals, with limited rations. Using just wheat flour and water, it was cooked in campfire ashes and is still a common bread to be cooked during recreational camping trips in Australia and New Zealand. Also known as Bush Bread, the aboriginal community also make this bread utilizing local grains and nuts.
Modern day versions of damper bread include leavening like baking powder, baking soda, beer and/or self rising flour, creating a less dense more palatable bread. Aussie bakeries now feature gourmet damper breads utilizing herbs, cheese and sometimes sour cream or yogurt for a lighter product. The varieties are endless. Even sweet versions including fruit now exist.
After looking at dozens of damper recipes, I came up with this one I hope you like as much as I did.
Before I get to the recipe, a little about the cheese I used in this bread. Dubliner is a cow’s milk hard aged cheese that I started noticing about two years ago and now it is available everywhere from your local supermarket to Target. It’s a simultaneously sweet and sharp cheese perfect for grating and melting. I like to use it when making quiche. It’s actually now one of my favorite cheeses. Produced in County Cork (Ireland) by the company Kerrygold, Wikipedia describes it as having the “sharpness of a mature cheddar, the nuttiness of Swiss Cheese and the bite of Parmesan”. If you don’t have access to Dubliner, just use cheddar.
- 2 cups self rising flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 6 tablespoons butter, melted and cooled
- 2/3 cup milk
- 1/3 cup buttermilk
- 1 cup Dubliner cheese, grated
- 1 teaspoon black pepper
- 1/8 teaspoon salt
- 1 teaspoon dried chives
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 1 tablespoon milk
- 1/4 teaspoon black pepper
- 1 tablespoon Dubliner cheese, grated
Preheat oven to 400 F.
Combine flours, baking soda, salt, pepper and herbs in a bowl.
Add cheese and mix.
In a small bowl, mix butter, buttermilk and milk.
Make a well in the center of the flour mix. Add wet ingredients and slowly incorporate flour into well until dough just comes together.
Shape into a ball. Place ball on parchment lined baking sheet. Using your palm, press down to flatten ball into a 7″ circle. Make 4 slits on top and brush the top with milk. Top with remaining topping ingredients.
Bake for 45 minutes.
Logo courtesy : Preeti
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