Australians all let us rejoice, for we have damper.
Oregano and Cheese Damper
Serves 4 - 6
150g self-raising flour
160g wholemeal self-raising flour
1 teaspoon fine sea salt
60g chilled unsalted butter, chopped
1/4 cup oregano leaves, finely chopped
60g cheddar cheese, grated
185ml milk, plus extra for brushing
Parmesan cheese, finely grated for sprinkling
Preheat the oven to 180 degrees C. Line a baking tray with baking paper. Set aside.
Sift the flours into a large mixing bowl. Add the salt and butter and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the oregano and cheese and stir to combine. Make a well in the centre and pour in the milk and water. Stir to incorporate all the flour. You will have a soft dough.
Turn the dough out onto a lightly floured work surface and knead gently until almost smooth (1 - 2 minutes). Shape into a 22cm round loaf and place on the prepared baking tray. Score a cross in the top of the damper with a floured knife and brush with milk. Sprinkle over a generous amount of finely grated parmesan. Bake for 30 minutes, until golden, firm and the base sounds hollow when lightly tapped. Serve with lashings of butter.