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Damper with Sundried Tomatoes, Olives and Capsicum

by Finy (follow)
For more recipes by Finy, check out my website: www.finysfood.blogspot.com.au/
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Damper is often made plain, but I decided to add several other things into this one, and the result was very pleasing - both visually and taste-wise.

Easy to make, it requires no kneading, and uses self raising flour.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Makes: 8 servings

2½ cup self raising flour
65 g butter, softened
¾ cup milk
½ cup semi sun dried tomatoes
½ cup roasted capsicum
½ cup chopped, pitted olives

Preheat oven to 180° fan forced.
Put the flour into a big bowl and chop the softened butter and add.


Mix this with your fingers until the butter is fairly evenly distributed.
Chop the last three ingredients.

Chop to whatever size you want

Make a well in the middle of the mixture and add the tomatoes, capsicum, olives and milk.


Mix with your hands - you may need a bit more milk, but not much. Put the dough on a lined, slightly floured baking tray and flatten till it is about 20cm round.


Score the bread deeply into 8 sections.

score,the,damper,ready,for the,oven

Brush with a bit of extra milk and bake for about 30 minutes, or until browned.
Serve with butter or dip in oil and dukkah. I served it with Pumpkin and carrot soup

score,the,damper,ready,for the,oven

Damper does not stay fresh for long, so the next day I heated the leftovers and put home made jam and cream on top and it was beautiful - a different slant on a scone!


#Home made bread
I like this Recipe - 4
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