Cheesy Italian Damper Bread

10 Servings
45 min

This Italian style damper bread is so easy using self-raising flour and tastes like a delicious cheese scone. It’s packed with Mediterranean flavours such as sun-dried tomatoes, jalapenos, pepperoni, capers and more!

This was originally featured on Tastefully Vikkie.

If you want to make a quick bread with no yeast, then definitely consider a damper bread.Here in the UK, it resembles a scone texture with a cakey crumb that's perfect for dipping in to soups or thick cut sandwiches.For those in the US, it's more like a biscuit. But with an Italian cheese and herb twist.

How Easy Italian Damper Bread IsMaking this damper bread is so simple!Preheat your oven at 200 degrees celcius (fan)Mix everything but 10g of parmesan in a mixer until combined.Line a baking tray with a silicone mat or baking paperForm the dough into a ball and press it gently on the tray then score.Sprinkle the remaining cheese and bake i the oven for 40 minutes.

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Recipe details

  • 10  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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Ingredients


  • 450 g self raising flour
  • 1/2 tbsp baking powder
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper
  • 120 g parmesan grated *10g held back for sprinkling
  • 1/2 tbsp basil
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp mustard powder
  • 30 g pepperoni chopped *OPTIONAL
  • 15 g jalapenos *OPTIONAL
  • 30 g sundried tomatoes *in oil, chopped
  • 1 tbsp oil from sundried tomatoes jar
  • 6 g capers
  • 225 ml water

Instructions


Preheat the oven at 200 degrees celcius (fan).
Meanwhile, in a large mixing bowl, mix all the dry ingredients together, except 10g of the parmesan fro sprinkling.
Then slowly mix in the water until everything is combined, then start squishing with your hands: KITCHEN AID USERS: Mix everything together on speed 2 until everything is combined.
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.
Gently press is down, make a criss cross with a sharp knife and sprinkle the last parmesan on top.
Bake in the oven for 40 minutes and serve with butter. It's best freshly baked and perfect for dipping in soups!

Tastefully Vikkie
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