Quick & Easy Cheesy Australian Damper Bread Recipe

5 from 3 votes

Quick & Easy Cheesy Australian Damper Bread Recipe

A deliciously easy Australian damper bread made in the oven that's packed with cheesy Mediterranean flavours. With a scone texture, it's made with self-raising flour and is full of sundried tomatoes, jalapenos, pepperoni, and more!

Prep Time10

Cook Time40

Total Time45

Course: lunch

Cuisine: australian, Italian

Keyword: bread, capers, cheese, jalapenos, parmesan, pepperoni, sundried tomatoes

Servings: slices

Calories: 247kcal

Author: Vikkie Lee

Equipment

Ingredients

450 g self raising flour
½ tablespoon baking powder
½ teaspoon sea salt
⅛ teaspoon black pepper
120 g parmesan grated *10g held back for sprinkling
½ tablespoon basil
½ tablespoon smoked paprika
½ tablespoon mustard powder
30 g pepperoni chopped
15 g jalapenos *OPTIONAL
30 g sundried tomatoes *in oil, chopped
1 tablespoon oil from sundried tomatoes jar
225 ml Warm water

Metric - US Customary

Instructions

Preheat the oven to 200 degrees celcius fan, 220c conventional, gas mark 7 or 425 F.
First, hold back 3-4 tablespoons of parmesan cheese.
Then in a large bowl, mix all the dry ingredients together with a spatula.
Make a well in the center of the flour mixture, then pour the wet ingredients in and mix with a butter knife until it combines.
Now bring it together with your hands.
Kitchen Aid Users: Mix everything together on speed 2 until everything is combined.
Place dough on a lined baking sheet and shape it into a large round loaf shape (like a cob) or 6 small balls for cheese damper rolls.
Then with a sharp knife, score some criss crosses.
Turn out on to a silicone baking mat lined baking tray or baking paper and form a ball. Note: you may prefer a square shape for similar sized slices throughout.
For the next step, sprinkle the remaining parmesan on top of the bread.
Then bake your damper in the oven for 40 minutes and serve.
Note: to test to see if your oven damper is ready, the top of the dough should have a hollow sound when tapped.

Video

Notes

If it is golden brown halfway, cover it with aluminum foil and continue baking

To test to see if your oven damper is ready, the top of the dough should have a hollow sound when tapped. If not, continue to bake

For a more intense flavour, use a flavoured oil (I like to use the oil from the sundried tomatoes)

Nutrition