The Crazy Kitchen: Lorraine Pascale's Damper Bread

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Tuesday, 2 July 2013

Lorraine Pascale's Damper Bread

You have to love the smell of home baked bread filling the kitchen. Morning, noon and night I will never tire of the smell, it's so comforting, along with that first crusty slice , still warm from the oven, spread with butter.

Unfortunately time doesn't always allow me to make a proper loaf, a good bloomer can take up to 5 hours with all that kneading (by the Kitchen Aid), proving and baking. At the weekend I caught some of Lorraine Pascale's Fast, Fresh & Easy on TV where she made Australian Damper bread. Luckily I Sky+ the show as a couple of days later I needed a quick bread recipe to accompany some soup and I'd not allowed enough time to make 'proper' bread.

The original recipe has olives and rosemary in the middle but I chose to add cheese and onion - no weights or measurements, just a few slices piled into the centre of the bread.

Damper Bread

450g SR Flour
1/2 tsp salt
1 tbsp Extra Virgin Olive oil
225ml warm water

Optional Additions
Rosemary
Garlic
Onion
Cheese 
Olives
  • Mix all of the bread ingredients together, squashing it into a ball with your hands (I added some dried Rosemary & a clove of crushed garlic at this stage)
  • Flatten out & add your fillings on the top
  • Fold the edges of the dough over to encase the fillings & squeeze together into a ball
  • Turn over & press a wooden spoon across it four times (see below)
  • Place in a preheated 200 C oven for 30 minutes
  • Use for dipping into Olive oil & Balsamic...or mopping up soups and stews

   photo cheeseonion_bread_zps44ab74ad.jpg

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