VN:R_U [1.9.22_1171]Pizza Damper,
- Yield: 1 loaf / 8 wedges
- Ready In:
Damper is an aussie bush bread that's most commonly baked over a campfire. This one's a delicious spin on this yummy bush tucker. You can replace the toppings with whatever you choose.
- 2 cups self-raising flour
- 1 tbsp caster sugar (superfine)
- pinch salt
- 60 g butter chilled, chopped
- 1 cup buttermilk (substitute = 1tbsp lemon juice + 85ml milk - stand for 5min)
- 50 g danish salami finely chopped
- 1/4 cup kalamata olives finely chopped
- 1/3 cup pizza cheese (mix of mozzarella and cheddar)
- 2 tbsp fresh parsley finely chopped
- dips - hummus, french onion, pesto to serve
- Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.
- Sift flour, sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Add salami, olives, cheese and parsley.
- Make a well in centre of mixture. Add just over 3/4 cup buttermilk. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth (dough may stick to hands so you can use baking paper to help you knead - do not over knead)
- Roll dough into a 20cm round. Place on prepared tray. Cut round into 8 wedges (don't cut all the way through).
- Bake for 20 to 25 minutes or until hollow when tapped on top. Serve with dips.
This recipe can be used to make BUTTERMILK SCONES. Omit toppings and cut 6cm rounds from 2cm thick dough. Brush buttermilk on tops and bake for 12-15mins or until hollow when tapped.