It seems you guys love making bread, especially when it's as easy as mixing flour with milk and you can use any milk you like. Amen! I recently wanted to try making a new damper with a different flavour and I have had an idea humming in my mind for the past few weeks. I am obsessed with pumpkin at the moment and knew this would make a great foundation for my latest damper recipe.
To me, the delicate richness of pumpkin adds a totally new depth of flavour to a damper, which is a very humble Australian bush bread. Adding grated pumpkin makes the damper sumptuous but also light and fluffy. But I wasn't just going to add pumpkin and be done with it.
Most people would gravitate towards adding feta to damper, but I have often found that the saltiness and texture of feta gets in the way. It becomes hard and not enjoyable. Instead, for my recipe I chose to use mozzarella. To me, it's is the perfect melty cheese for damper and when you're tucking into damper the next day, it doesn't taste chewy like feta does.
I also wanted fresh greens in the damper, so I added roughly chopped fresh spinach leaves and chilli flakes for extra zing. The chilli flakes is what really takes this damper from good to great. And of course, we all know damper tastes best straight out of the oven with salty butter and the Aussie classic, golden syrup. The complexities of the basic damper, pumpkin, mozzarella, spinach and chilli flakes marries so well with salted butter and the sweetness of the golden syrup. I serve this all year round for lunch and as a side dish because it's easy, quick and delicious.
If you make this recipe, or any others on here, remember to tag me onInstagram @smorkitchen #smorkitchen. I love seeing what recipes you make!
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