Riberry & Blue Cheese Damper
Damper, an Australian-style of bread, made with Blue Cheese and Australian Riberry.
Yield
6 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 800 | grams |
self-rising flour
|
|
| 250 | millilitres |
milk
approximately – this changes with the humidity so plus or minus 50 ml |
|
| 1 | pinch |
salt
|
*
|
| 50 | grams |
-
Ribrry Confit* |
* |
| 100 | grams |
blue cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8E+2 | grams |
self-rising flour
|
|
| 2.5E+2 | millilitres |
milk
approximately – this changes with the humidity so plus or minus 50 ml |
|
| 1 | pinch |
salt
|
*
|
| 5E+1 | grams |
-
Ribrry Confit* |
* |
| 1E+2 | grams |
blue cheese
|
|
Directions
Pre-heat the oven (or a camp oven, if you’re using one).
Sift the self raising flour and salt into a bowl.
Add milk to the flour and salt to make a soft dough without over-working the mix, it should be just incorporated and as airy as possible.
Add the riberries and coarsely broken up blue cheese to the dough.
Shape into a round loaf.
Sprinkle a little flour to the camp oven to check the heat and lessen the damper sticking or use a floured, shallow, 25cm round, cake tin if just oven baking.
Bake at 180°C for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped or put the heated lid on the camp oven and either bake in the oven or place the camp oven onto hot coals and add more hot coals onto the lid; if there’s a wind blowing replace the coals regularly and pile up some extra hot coals on the lee side as this will cool off and make the baking un-even; also turn the camp oven to help distribute the heat.
