Damper with rosemary salt crust
This Colonial Australian bread has a scone-dough consistency and was cooked in a camp fire by drovers. Perfect for celebrating Australian Day, damper’s fun to make with the kids and the best way to eat it, is while it’s still warm for a change.
1 teaspoon baking powder
1/2 teaspoon sea salt
50g cold butter, chopped
1 ¼ cups buttermilk
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary leaves
Extra ½ teaspoon sea salt
Butter, to serve
Ingredients
3 cups self-raising flour1 teaspoon baking powder
1/2 teaspoon sea salt
50g cold butter, chopped
1 ¼ cups buttermilk
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary leaves
Extra ½ teaspoon sea salt
Butter, to serve
Method
1. Place flour, baking powder, salt and butter in a food processor. Process until mixture resembles breadcrumbs.
2. Transfer mixture to a large bowl. Make a well in the centre. Add buttermilk, stir until mixture forms a soft dough. Do not over-mix.
3. Turn dough out onto a lightly floured surface. Knead lightly. Shape into a round, about 22cm in diameter. Place on an oven tray lined with baking paper.
4. Cut a cross, about 1cm deep, in the top of damper using a sharp knife. Brush with oil. Sprinkle with combined rosemary and extra salt.
5. Cook in a hot oven (200C) for 30-35 minutes or until golden brown and a skewer inserted in the centre comes out clean.
6. Remove from tray and wrap in a clean tea-towel until warm or cold.
7. Serve with butter.Notes
Make individual dampers by dividing into four or six portions. Roll into balls. Cook for about 25 minutes, or until cooked through. Sprinkle with parmesan.
- Source:
- New Idea
- Author:
- Stylist:
- Carolyn Fienberg
- Photographer:
- Andre Martin
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