Es’s Australian Cheese and Chive Damper Bread

this For later use

Ingredients:
2 1/2 cups Selfraising flour, sifted
1 tsp baking powder
1 heaped cup of coarse my grated cheddar cheese
a good handful of freshly chopped chopped chives or 2 heaped tsp dried chives
3 gms salt
1 1/2 tsp course black pepper
1 1/4 cups buttermilk, mixed with 1 egg

Method:
Preheat oven to 180C/350F and paper line an oven tray.
In a bowl, add flour, baking powder, cheese, chives, salt and pepper.
Make a well in the centre and add the buttermilk mix.
Mix with a knife, until dough just comes together.
Don’t over mix, or you’ll have a tough bread.
Turn onto a lightly floured surface, bring together until smooth and shape into a round disk.
Place on paper lined tray, flatten round slightly and score into 12 wedges.
Sprinkle with either pepita, pumpkin or sesame seeds, or all three!
Sprinkle flour over and bake @ 180C for 30 mins or golden.
Set aside to rest for 5mins, then move to a wire rack.
Cover with a tea towel, so that the steam retains it’s softness.

Note: I wanted to make small single portion loafs, thus baked them in the small bread pans and used spray and cook to grease the pans.

Original Recipe: Rochelle Kearns from Sweets And Spice
Prepared, tried and tested by: Esme Slabbert‎ – The Recipe Hunter (Cook & Enjoy)