Food recipes
Sour Cream and Chive Damper (Australian Bread)
Sour Cream and Chive Damper (Australian Bread) Ingredients: wheat flour, white, all-purpose, unenriched chives, raw spices, paprika salt, table butter, without salt cheese, parmesan, hard cream, sour, cultured water,...
Sour Cream and Chive Damper (Australian Bread)
Ingredients:
wheat flour, white, all-purpose, unenriched
chives, raw
spices, paprika
salt, table
butter, without salt
cheese, parmesan, hard
cream, sour, cultured
water, bottled, generic
Directions:
Preheat oven to 400F Place flour, chives, paprika and salt into a large bowl.
Rub in butter using your fingertips until like breadcrumbs.
Stir in cheese, reserving 2 tablespoons.
Whisk together sour cream and water.
Make a well in the centre of the flour mixture and pour in sour cream.
Mix together using a knife or spatula until mixture comes together.
Turn out onto a lightly floured surface and knead gently until smooth.
Pat out to a 8" circle.
Place on a baking tray and mark into wedges with a knife.
Sprinkle over remaining cheese.
Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped.
Wrap in a clean tea towel to keep warm.
Serve warm with butter.
Ingredients:
wheat flour, white, all-purpose, unenriched
chives, raw
spices, paprika
salt, table
butter, without salt
cheese, parmesan, hard
cream, sour, cultured
water, bottled, generic
Directions:
Preheat oven to 400F Place flour, chives, paprika and salt into a large bowl.
Rub in butter using your fingertips until like breadcrumbs.
Stir in cheese, reserving 2 tablespoons.
Whisk together sour cream and water.
Make a well in the centre of the flour mixture and pour in sour cream.
Mix together using a knife or spatula until mixture comes together.
Turn out onto a lightly floured surface and knead gently until smooth.
Pat out to a 8" circle.
Place on a baking tray and mark into wedges with a knife.
Sprinkle over remaining cheese.
Bake for 20 minutes, then move to bottom rack of oven and cook for a further 10-15 minutes until risen and sounds hollow when tapped.
Wrap in a clean tea towel to keep warm.
Serve warm with butter.