Parmesan And Herb Damper

• 3 cups Self Raising Flour
• 1 teaspoon Salt
• 1/2 cups Grated Parmesan
• 1 Tablespoon Dried, Mixed Italian Herbs
• 3-1/4 ounces, weight Butter (90g)
• 1/2 cups Milk
• Milk Extra To Glaze
• Extra Flour For Dusting

1. Mix the flour, salt, parmesan and herbs together in a large bowl. Slightly melt the butter and add it, with the milk, to the flour mixture.
2. Mix until it forms a firm dough. Add extra flour or liquids if required.
3. Form the dough into a ball and turn onto a floured board. Knead lightly.
4. Form the dough into a round. Score 3 lines across the top of the dough, to make six segments (i.e. two lines, then a third one across them). Lightly glaze the damper with milk using a pastry brush.
5. Dust a pizza stone or baking tray with the extra flour. Bake at 180C for 25 minutes or until the damper sounds hollow when tapped.
6. Break the damper along the score lines. Serve with your favourite roast, salad, bbq, or use as a breakfast bread!

flour, salt, parmesan, herbs, weight butter, milk, milk, flour

Taken from tastykitchen.com/recipes/breads/parmesan-and-herb-damper/ (may not work)