Australia isn’t known for it’s breads, but we do have damper. To make the traditional campfire bread more festive I’ve added some herbs from the garden, some left over semi-dried tomatoes and a heirloom tomato. The green and red flecks of colour make it ideal to serve at this time of the year. We prefer semi-dried tomatoes to the full sun-dried ones. I’m predicting that heirloom tomatoes will be trendy soon, just like sun-dried tomatoes were a few years ago.
A heirloom tomato was the second vegetable to be harvested. As our compost doesn’t get hot enough to kill the seeds, there are tomato plants dotted all around our garden.
2 cups of self-raising flour
2 tbps chopped chives and basil
6 semi-dried tomatoes
1/3 cup water
1/3 cup milk
- Sift flour into a bowl and rub in butter with your fingertips.
- Add the herbs and chopped tomatoes and mix.
- Make a well in the centre of the mixture, add the combined water and milk in batches.
- Mix quickly to form a soft dough. Add more flour or water/milk, if required, to get the right consistency.
- Place on a tray lined with baking paper. Brush with milk.
- Bake at 220°C for 15-20 minutes.
Baked for Bread Baking Day #15: Festive Breads.