Australian Bush Bread with Bacon (Damper)

Ingredients

• 1 onion
• 1 tbsp plant oil
• 35 g garden herbs (e.g., rosemary, thyme, oregano or arugula)
• 125 g smoked bacon
• 400 g wheat flour
• 1 packet baking powder
• 0.5 tsp Salt
• 100 ml milk
• 60 g grated Gouda cheese
• 1 tbsp heavy cream

Instructions

1. 1.

   Peel, chop the onion and sauté it in hot oil until translucent. Wash the herbs, shake dry, roughly chop them, add to the onions and cook briefly. Let the mixture cool. Dice the bacon into small cubes and set aside 1 tbsp for sprinkling on the bread. Line a baking tray with parchment paper. Preheat the oven to 200 °C (400 °F) with upper and lower heat.

2. 2.

   Mix the flour with the baking powder and salt. Add 80 ml water, the milk, the bacon, two-thirds of the cheese and the herb‑onion mixture; quickly knead into a dough using the hand mixer’s dough hooks. If the dough feels too dry, add water a tablespoon at a time.

3. 3.

   Shape the dough into an elongated loaf, place it on the baking tray and brush with heavy cream. Sprinkle with the remaining bacon and cheese. Bake in the preheated oven on the middle rack for 50 to 60 minutes. If the bread browns too quickly, cover it promptly with foil. Remove the finished loaf and cool on a wire rack.