Sour Cream And Chive Damper Australian Bread Recipes

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AUSTRALIAN CHEESE, GARLIC AND CHIVE DAMPER



Australian Cheese, Garlic and Chive Damper image

Damper is a traditional Australian bread, made without yeast, and commonly made on a campfire in a cast iron camp oven. This is tweeked from Margaret E. Walker article in Outback Camping When Margaret was asked her what kind of tasty cheese, and learned that the word 'tasty' is used in Australia the way 'sharp' is used in the US. We thanked Margaret for helping us learn and had a good laugh at the thought of eating non-tasty cheese.

Provided by Rita1652

Categories     Quick Breads

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups self-raising flour, sifted
1/4 teaspoon salt
1 ounce butter, in small pieces
1 cup sharp tasty cheese (grated)
2 tablespoons grated parmesan cheese
1 garlic clove, finely minced
2 tablespoons chives, chopped
1/2 cup milk
1/2 cup water
1 tablespoon parmesan cheese

Steps:

  • Preheat oven to 425°F.
  • Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses,garlic and chives. Mix well.
  • Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands.
  • Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese.
  • Bake 15-20 minutes in 425°F oven, and serve sliced with butter or olive oil.
  • Individual dampers can also be shaped and baked for the same time and temperature.

Nutrition Facts : Calories 442.3, Fat 19.5, SaturatedFat 12, Cholesterol 57.5, Sodium 1268, Carbohydrate 48.7, Fiber 1.7, Sugar 0.4, Protein 17

DAMPER



Damper image

The damper or bush-bread is a delicious unleavened Australian bread traditionally baked on hot coals but which can also be baked in the oven.

Provided by Mike Benayoun

Categories     Bread

Time 55m

Number Of Ingredients 4

4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 cup lukewarm water (or milk (or more, at 95°F / 36°C))

Steps:

  • Add the flour and baking powder in a bowl.
  • Start mixing with a spoon and slowly add in the water (or milk).
  • Add the salt and mix with the hands until all the flour is well moistened and it begins to form a ball. If necessary, add water (or milk) or flour to adjust the texture.
  • Remove the dough from the bowl and place it on a lightly floured surface, fold it, turn it over and knead it briefly until it is smooth. However, do not knead the dough too much as this will make the damper heavy.
  • Preheat the oven to 410°F / 200°C.
  • Heat a cast iron pot or Dutch oven in the oven for 5 minutes. Dust the pot with flour and add the dough in it. Flatten the ball of dough to the edges.
  • Bake the damper for about 45 minutes or until the top is lightly browned.
  • The bread will swell during baking.
  • Shake the pot from time to time during baking to ensure even browning.
  • The bread is baked when a knife inserted in the center of it comes out clean. The bread should offer a hollow sound when tapped in the center.
  • Let the damper sit for 5 to 10 minutes before serving.

5 INGREDIENT AUSTRALIAN DAMPER RECIPE



5 Ingredient Australian Damper Recipe image

Damper is such an iconic Australian camping bread, and this easy recipe only needs 5 ingredients. Break apart the crumbly crust and slather it in butter.

Provided by Wandercooks

Categories     Side Dish

Time 30m

Number Of Ingredients 6

2 cups self-raising flour
1 tsp salt
20 g butter (cold, and chopped)
1/2 cup milk
1/2 cup water
2 tsp rosemary (chopped, divided into 2 portions)

Steps:

  • Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.
  • Next, place the self-raising flour, salt in a large mixing bowl (along with half the rosemary if using). Chop the butter into small cubes, pop it to the flour mix and rub it into the flour with your hands to combine.
  • Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough.
  • Divide the dough into four portions for tasty mini dampers, or make one large damper.
  • Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.
  • Optional: Garnish with remaining rosemary.
  • Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow - that's when you know you're done!

Nutrition Facts : Calories 282 kcal, Carbohydrate 49 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 633 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

PUMPKIN & CHIVE DAMPER



Pumpkin & Chive Damper image

Damper is an Australian Bread. A very quick & simple side to make using mashed pumpkin. A beautiful golden colour when cooked, best served warm straight from the oven but will keep for a few days wrapped in plastic or an airtight container.

Provided by Mandy

Categories     Quick Breads

Time 40m

Yield 1 loaf

Number Of Ingredients 9

2 cups self-raising flour
30 g butter
1/2 cup mashed pumpkin
1/4 cup grated tasty cheese
2 tablespoons snipped chives
salt & pepper
1/4 cup milk
1 egg
extra grated cheese

Steps:

  • Preheat oven to 220.C.
  • Sift flour into a bowl, add butter & rub in using fingertips.
  • Blend in pumpkin, cheese, chives & seasonings. Add combined egg & milk, mix quickly to a soft dough.
  • Turn onto a lightly floured surface & knead lightly, form into a round.
  • Place on a lightly greased baking tray and brush with a little milk, sprinkle with extra cheese.
  • Bake for 10 mins then reduce heat to 180.C, bake for a further 15-20 mins or until damper sound hollow when tapped.
  • Serve warm & buttered.

Nutrition Facts : Calories 1359.2, Fat 44.6, SaturatedFat 25.6, Cholesterol 293.3, Sodium 3694.5, Carbohydrate 193.2, Fiber 7.2, Sugar 1.8, Protein 42.2

SOUR CREAM CHIVE BREAD



Sour Cream Chive Bread image

This savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. -Deborah Plank, West Salem, Ohio

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (1-1/2 pounds, 16 pieces).

Number Of Ingredients 10

2/3 cup 2% milk (70° to 80°)
1/4 cup water (70° to 80°)
1/4 cup sour cream
2 tablespoons butter
1-1/2 teaspoons sugar
1-1/2 teaspoons salt
3 cups bread flour
1/8 teaspoon baking soda
1/4 cup minced chives
2-1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place all ingredients in the order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Nutrition Facts : Calories 105 calories, Fat 2g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 253mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

AUSTRALIAN BUSH BREAD - DAMPER



Australian Bush Bread - Damper image

Damper is the bush-bread of Australia. Drovers (cowboys) baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don"t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven. To eat a damper: Cut the damper into rustic chunky slices, spread a liberal amount of butter on the damper and top with either jam, honey or Golden Syrup. YUM.. You just got to have a cuppa with it.

Provided by Chrissyo

Categories     Breads

Time 45m

Yield 1 Damper

Number Of Ingredients 5

4 cups self-raising flour
1/2 teaspoon salt
1 1/2 cups milk
butter, for greasing the pan
extra flour

Steps:

  • Sift the flour and salt into a bowl and make a well in the middle.
  • Pour in the milk and mix.
  • Grease the camp oven or round baking pan and dust with flour.
  • Place dough in the camp oven or pan.
  • Cut a cross in the top surface of dough.
  • Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F).
  • Eat with a cup of tea, boiled in a billy.

EASY AUSTRALIAN DAMPER



Easy Australian Damper image

Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women's Weekly cookbook "Muffins, Scones and Breads". This is a very useful recipe for those times when you want to make bread, but don't have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you'd use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.

Provided by Mrs B

Categories     Breads

Time 1h

Yield 1 round, 4-6 serving(s)

Number Of Ingredients 6

525 g self-raising flour (plus extra for top of bread)
1 teaspoon salt
2 teaspoons caster sugar (superfine)
40 g butter
125 ml milk (plus extra for top of bread)
310 ml water (approximately)

Steps:

  • Pre-heat oven to 375F / 190C /gas mark 4.
  • Sift flour, salt and sugar into a large bowl, rub in the butter.
  • Stir in milk and enough water to mix to a sticky dough.
  • Turn dough onto a floured surface, knead until just smooth.
  • Place dough onto a greased baking tray and press into a 16cm round.
  • Cut a cross in the dough, about 1cm deep; brush with a little extra milk then sprinkle with a little extra flour; bake for about 45 minutes; lift onto a wire rack to cool.

SOUR CREAM AND CHIVE DAMPER (AUSTRALIAN BREAD)



Sour Cream and Chive Damper (Australian Bread) image

Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!

Provided by Nif_H

Categories     Quick Breads

Time 55m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 8

4 cups self-raising flour
1 tablespoon fresh chives, chopped
1 teaspoon paprika
1/2 teaspoon salt
2 tablespoons butter
1/2 cup cheese, grated
1 cup light sour cream
1/2 cup water

Steps:

  • Preheat oven to 400°F Place flour, chives, paprika and salt into a large bowl. Rub in butter using your fingertips until like breadcrumbs. Stir in cheese, reserving 2 tablespoons.
  • Whisk together sour cream and water. Make a well in the centre of the flour mixture and pour in sour cream. Mix together using a knife or spatula until mixture comes together.
  • Turn out onto a lightly floured surface and knead gently until smooth. Pat out to a 8" circle. Place on a baking tray and mark into wedges with a knife. Sprinkle over remaining cheese. Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped. Wrap in a clean tea towel to keep warm. Serve warm with butter.

Nutrition Facts : Calories 310.7, Fat 8.3, SaturatedFat 4.9, Cholesterol 22.2, Sodium 1053.7, Carbohydrate 49.2, Fiber 1.8, Sugar 0.2, Protein 8.7

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