Damper. . .with a twist.

There is nothing worse than being asked to a BBQ and thinking. . .what do I bring?? There's the usual dips and salads but you always take those. You want to do something different, yet something that is easy, scrumptious, something that does not involve you slaving over the stove for hours just to impress family and friends.

Well here is the recipe for you. I found it in Recipes + February issue under the title Cheese, Bacon & Corn Pull Apart. Personally I like Damper with a Twist because essentially that's what it is. I don't know who created this recipe but turning an old favourite into something new is a great idea. I can think of many variations of this recipe that you could use depending on your taste, your occasion and even your mood. I have images of including olives or garlic in a similar version but for the now... the cheese, bacon and corn style.
Ingredients:-

250g bacon- rind removed finely chopped
3 Cups of self raising flour
1/4 teaspoon of cayenne pepper
1/2 teaspoon of salt
40g butter chopped
125g corn kernels, drained
1/2 cup of grated cheese
1/2 cup of milk plus extra to brush

Preheat your oven to about 180 degrees and grease a tin ready for use.  You're going to need a tin big enough to take about 6 medium sized rolls.

Fry your bacon on moderate heat until brown and drain on paper towels. Sift flour, pepper and salt in a bowl Using your fingers rub in the butter. Add half the bacon, half the corn and half the cheese and stir through. Make a well in the centre and,using a flat blade knife ( if you don't use a flat blade knife nothing really bad happens- kind of like when you tear those instruction tags of your pillow cases- nothing bad happens either but the more you mix or stir this dough it seems to take the lightness out of it so this is why a flat bladed knife is suggested) stir in the milk and 1 cup of water to make a soft sticky dough.

Turn out the dough onto a lightly floured surface and knead lightly. Divide into six balls and place on the outside of your tin. Brush the tops with the extra milk and then sprinkle with the remaining corn, bacon and cheese. Bake for 35-40 minutes or until golden.

This loaf is best served hot with melted butter. Remember that you have added cayenne pepper to the flour so there will be a slight peppery taste. If you are making this for children you could leave the pepper out or cut down the quanity. I personally think that you would need to add salt, or maybe a herb because the damper could be a little bland despite the bacon and the cheese.

You can use any grated cheese:- the original recipe did suggest parmesan and I think that would just add more flavour but if you are not keen on parmesan you could try grated cheddar and it would work quite nicely.

The beautiful thing about this recipe is that most people would have these ingredients in their pantry, it doesn't require any yeast- and no proving and no waiting for hours for it to rise and it doesn't take all that long to mix together before you toss it in the oven to bake. And who doesn't like bread with a meal??

It's simple to make, it looks great and you turn up with freshly made damper! You'll be asked to bring it again I'm sure.