Damper

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
30g butter
2 tbps chopped chives and basil
1 tomato
6 semi-dried tomatoes
1/3 cup water
1/3 cup milk

  1. Sift flour into a bowl and rub in butter with your fingertips.
  2. Add the herbs and chopped tomatoes and mix.
  3. Make a well in the centre of the mixture, add the combined water and milk in batches.
  4. Mix quickly to form a soft dough. Add more flour or water/milk, if required, to get the right consistency.
  5. Place on a tray lined with baking paper. Brush with milk.
  6. Bake at 220°C for 15-20 minutes.

Baked for Bread Baking Day #15: Festive Breads.