Sun Dried Tomato Parsley Damper Recipes

Steps:

• Sift the flour into a bowl and rub in the butter.
• Add the remaining ingredients and mix them until combined.
• Turn the dough out on a floured surface and knead it for a couple of minutes bringing it into a ball.
• Cover the dough with a tea towel or cling film and leave it to rest for 30 minutes.
• Preheat an oven to 375 degrees.
• Divide the dough into 8 balls of dough and place it on a lightly greased baking tray.
• Place the tray on the center shelf in the preheated oven.
• Cook the damper for 20 minutes until risen and golden brown.
• Serve or keep warm until ready to serve.

Steps:

• Preheat oven to 200°C.
• Lightly grease a baking tray.
• Combine flour, tomato, parsley and a pinch of salt in a bowl. Stir in enough milk to form a soft, not sticky dough.
• Turn onto a lightly floured surface;knead briefly.
• Shape into a 12cm round on tray. Lightly brush with milk.
• Bake 15-20 mins until golden and a skewer inserted at centre comes out clean.

Steps:

• Mix all ingredients until well blended.
• Refrigerate until ready to serve.
• Serve with your favourite crackers.
• Warning: it's addictive!

Steps:

• In large bowl add flour.
• With hands stir in yeast,rosemary, tomatoes, cheese and salt.
• Add honey to water; stir into flour mixture and blend until dough is shaggy and sticky (to sticky to knead).
• Cover bowl with plastic wrap.
• Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. (I usually have to put in the refrigerator to keep it from rising to fast.).
• Dough is ready when its surface is dotted with bubbles.
• Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. (See Note Line 17).
• Cover loosely with plastic wrap and let rest about 15 minutes.
• Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal, sprinkled with garlic granules or powder.
• Cover with another cotton towel and let rise for about 2 hours.
• When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
• At least a half-hour before dough is ready to bake, heat oven to 450 degrees.
• Put a 3 to 4-quart heavy covered dutch oven (cast iron, cast aluminum) in oven to preheat.
• When dough is ready, carefully remove pot from oven.
• Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that's O.K.
• Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.
• Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is golden brown. Cool on a rack.
• Note: Instead of removing the dough to a floured board (Step 7), I use the bowl; Sprinkle the top of the dough with flour and turn over, sprinkle more flour on top then fold the dough it over and on itself a couple times.

Steps:

• Combine oil and cumin seeds in heavy small saucepan. Cook over medium heat 5 minutes to blend flavors, stirring occasionally. Cool completely.
• Combine remaining ingredients in large bowl. Add cumin oil and toss to blend. Season salad to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)

Steps:

• In a tall bowl combine all the ingredients. Blend together using a hand-held blender. Alternatively you could also use a food processor or blender.
• Enjoy!