Do you ever think you have ruined something while making it, only to find a nice surprise once the finished dish comes out of the oven?
This Beer and Butter Damper Loaf is definitely one of those things that as you are making it, you are thinking to yourself ‘there is no way this is going to work.’
A damper dough mix goes into a pan on top of melted butter and then more melted butter is poured all over it, just to add to that ‘ruined’ look. During baking though, all of that butter is absorbed into the dough so that you end up with a buttery and crispy damper loaf.
I used Tiger beer but any basic beer will work.
For cheese I used Monterey Jack which is a mild American-style cheese. Something like a cheddar or gouda would be great too, basically you want something that will get a bit melty.
The baking powder and the yeasty beer is enough to make this rise plenty.
The dough is quite sticky and it’s not the kind you would want (or need) to knead at all.
I’m obsessed with Chinese chives. They are so garlicky and delicious. You could use a lot of normal chives but spring onions would probably be a better substitute in this case.
The picture on the left shows why I think this looks ‘ruined’ as you are cooking it. Rest assured, it does come out of the oven all golden and crisp on top.
Beer and Butter Damper Loaf
Ingredients – Makes 1 loaf
- 3 cups of plain flour
- 1 tbs baking powder
- 1 tsp sea salt flakes
- 1 tbs sugar
- 1 x 375ml beer can (1½ cups) at room temperature
- 1/3 cup of chopped Chinese chives or alternatively chopped spring onions (green and white parts)
- ½ cup of grated cheese like Monterey Jack or Cheddar
- ½ cup of melted butter, halved into 2 separate portions
- Preheat oven to 180°C.
- Lightly grease the edges only of a standard loaf tin.
- In a medium mixing bowl stir together the flour, baking powder, salt and sugar. Add the beer, cheese and chives and combine with a mixing spoon. You should end up with a sticky dough that just comes together.
- Tip ¼ cup of the melted butter into the prepared loaf tin.
- Gently ease the sticky dough into the tin. Push down on it in the tin to spread it out evenly in the tin.
- Pour the other ¼ cup of melted butter over the dough in the tin.
- Bake in the pre-heated oven for approximately 50 minutes or until the dough is cooked through and the top is a deep golden colour.
- Let cool in the tin for a bit before tipping out the loaf. Then finish cooling it on a wire rack.
- Great warm or room temperature but best eaten on the day of baking.