Cheesy Herb Damper

I made some pumpkin soup the other night and realised I didnt have any bread in to go with it .. so I dug out this recipe for good ol Aussie Damper ... it was pretty tasty if I say so myself !!!

Ingredients (serves 6)

• 1 cup (160g) wholemeal self-raising flour
• 1 cup (150g) white self-raising flour
• 60g unsalted butter, softened
• 1/2 cup (40g) grated tasty cheese
• 1/4 cup chopped oregano leaves
• 3/4 cup (185ml) milk, plus extra to glaze
• 1 tbs grated parmesan

Method

1. Preheat the oven to 180°C.
2. Sift the flours into a large bowl (adding in any flakes from wholemeal flour) with 1 teaspoon of salt. Rub in butter until mixture resembles fine breadcrumbs, then stir in tasty cheese and oregano.
3. In a separate bowl, combine milk with 1/4 cup (60ml) water. Make a well in the centre of flour and stir in three-quarters of the milk mixture. Add remaining liquid a little at a time until mixture just comes together. Turn out onto a lightly floured surface and knead gently for 1 minute.
4. Shape into a round loaf and place on a greased baking tray. Brush top with milk and sprinkle with parmesan. Bake for 30 minutes or until loaf sounds hollow when tapped. Serve warm