Oregano and Cheese Damper

Australians all let us rejoice, for we have damper.

Oregano and Cheese Damper
from Delicious
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
60ml water
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.