Sun-Dried Tomato & Parsley Damper

• 1 12 cups self-raising flour
• 13 cup sun-dried tomato, well drained & chopped
• 13 cup parsley, finely chopped
• 34 cup low-fat milk
• 1 pinch salt

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

flour, tomato, parsley, lowfat milk, salt

Taken from www.food.com/recipe/sun-dried-tomato-parsley-damper-217680 (may not work)