Cheese and Herb Damper
Elevate your bread game with this Cheese and Herb Damper, a quick and easy Australian classic that's packed with savory flavors. Perfectly golden and irresistibly cheesy, this no-yeast bread combines the richness of sharp cheddar with the aromatic goodness of fresh parsley and thyme, creating a rustic loaf that’s ready in just 40 minutes. With its tender crumb, buttery undertones, and a crispy cheesy topping, this damper is ideal as a side for hearty soups or stews, or simply enjoyed warm with a pat of butter. Whether you’re entertaining or indulging in a cozy night at home, this simple-to-make bread is guaranteed to impress. Keywords: cheese and herb damper, easy bread recipe, no-yeast bread, cheesy herb bread, homemade damper recipe.
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Recipe Information
Ingredients
- 3 cups self-raising flour
- 1 cup cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- 0.5 teaspoon salt
- 50 grams unsalted butter, chilled and cubed
- 1 cup milk
- 1 large egg, lightly beaten
- 0.25 cup extra cheddar cheese, shredded (for topping)
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with baking paper.
In a large mixing bowl, sift the self-raising flour and salt together.
Add the chilled, cubed butter to the flour mixture and use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in the shredded cheddar cheese, chopped parsley, and thyme leaves.
In a separate small bowl, combine the milk and beaten egg. Reserve 1 tablespoon of this mixture for brushing the top of the damper later.
Gradually pour the milk and egg mixture into the dry ingredients, stirring with a wooden spoon until the dough just comes together.
Turn the dough out onto a lightly floured surface and gently knead for about 30 seconds, just enough to bring it together. Avoid overworking the dough.
Shape the dough into a round loaf approximately 15 cm (6 inches) in diameter and place it onto the prepared baking tray.
Score a shallow cross into the top of the dough with a sharp knife, then brush the top with the reserved milk and egg mixture.
Sprinkle the extra cheddar cheese over the top of the damper.
Bake in the preheated oven for 25 minutes or until the damper is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack for 5–10 minutes before serving warm.
Nutrition Facts
Calories |
2481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.1 g | 128% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 304.3 g | 111% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.8 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1424 mg | 110% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
