Zucchini and Cheese Damper

Baking | January 18, 2017 | By

Damper is a traditional Australian campfire bread that’s made without yeast, so is less fiddly than making bread. It’s perfect to serve warm with soup or a dinner salad.

Zucchini & Cheese Damper
Serves 4
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  1. 2 cups flour
  2. 3 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 1/4 teaspoon freshly ground black pepper
  5. 2 1/2 cups extra sharp cheese, shredded
  6. 1 zucchini*, grated
  7. 1/2 cup milk
  8. 1/2 cup water
  9. * Don't let the zucchini put you off - it doesn't add anything significant flavor wise but keeps the damper moist.
  1. Preheat the oven to 400 degrees F.
  2. Mix the first four ingredients together in a large bowl with a whisk.
  3. Add the shredded cheese and the grated zucchini to the dry ingredients and gently mix until well combined.
  4. Gently fold the milk into the dry ingredients gradually. Add a little of the water at a time to form a soft but not sticky dough.
  5. Turn out the dough onto a floured board and form into a round shape about the size of a dinner plate and about 1.5 inches thick.
  6. With the blade a large knife, indent the top of the round shape into 8ths.
  7. Bake for between 25 to 30 minutes until cooked and golden.
  8. Allow to cool for 5 minutes before cutting into wedges and serving.
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