Cheese and Sage Damper Bread

  • Cooking Time25 mins
  • Serves8
  • DifficultyEasy
335g self-raising wholemeal flour
¼ tsp salt
1 tbsp soft butter
90g Gouda cheese, grated
3 tbsp freshly grated Parmesan cheese
2-3 tbsp chopped fresh sage leaves, or 1 tbsp dried sage
250ml milk, plus extra for glazing
2 tsp poppy seeds

1. Preheat the oven to 220°C. In a large bowl, mix the flour and salt. Rub in the butter with your fingers until crumbly.

2. Add the 2 cheeses and sage and mix thoroughly. Stir in the milk gradually until you have a dough. If the mixture is sticky, add a little more flour. If the mixture seems too dry and isn't holding together, moisten with a little more milk until cohesive but not sticky.

3. Turn out on a clean work surface and knead until fairly smooth for 2-3 minutes. Squash the dough into a flattened round approximately 18cm in diameter and 4cm thick. Use a long, sharp knife to cut almost all the way through the dough 4 times, making 8 wedges.

4. Brush the top surface with milk and sprinkle with poppy seeds. Bake for about 25 minutes, until golden and firm. Cool on a wire rack and eat warm, cold, or toasted, with butter.

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