Meals and Courses

Herb & Cheese Damper

prep 10 mins cook 30 mins
  • spray oil, for oiling
  • 500 g (1 lb) self-raising flour, plus extra for dusting
  • ½ teaspoon salt
  • 15 g (½ oz) chilled butter, diced
  • 50 g (2 oz) Cheddar cheese, grated
  • 2 teaspoons chopped rosemary
  • 150 ml (¼ pint) milk
  • 150 ml (¼ pint) water

Lightly oil a baking sheet with spray oil. Sift the flour and salt into a bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the Cheddar and rosemary. Make a well in the centre, add the milk and measurement water and gradually work into the flour mixture to form a soft dough.

Turn the dough out on a lightly floured work surface and knead gently into a smooth ball. Transfer the dough to the prepared baking sheet and flatten slightly to form an 18 cm (7 inch) round. Using a sharp knife, score the surface into 8 wedges. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 30 minutes until risen and the loaf sounds hollow when tapped underneath. Transfer to a wire rack and leave to cool completely.

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