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Bread can really make a meal. Something simple like a soup can become a feast if you serve it with the right kind of bread. And of course, fresh bread just takes the cake. Enjoy!

Masala Damper Loaf


  • 1 large tomato, seeds removed and sliced thinly
  • 1 large onion, sliced thinly
  • 30 ml sunflower or canola oil
  • 30 ml ground masala
  • 20 ml cumin seeds
  • 5 ml dried chili flakes
  • salt
  • 30 ml coarsely chopped coriander leaves or parsley
  • 500 g self-raising flour
  • 120 g cheddar cheese, coarsely grated
  • 500 ml buttermilk
  • up to 125 water (if necessary)
  • 1 beaten egg mixed with 15 ml water


Place the tomato and onion onto a baking sheet. Drizzle with the oil and sprinkle with 10 ml of the masala, 5 ml of the cumin seeds and all of the dried chili flakes. Season generously with salt and toss lightly to mix.

Roast the vegetables in the oven preheated to 190ļ C for 20 minutes until sticky and browned. Remove from oven (donít switch it off) and stir in the chopped coriander or parsley. Set aside until required.

Sift flour and 10 ml of salt together in a mixing bowl then stir in the cheddar as well as the remaining masala and cumin seeds.

Make a little well in the centre of the flour and pour in the buttermilk and mix lightly. If the dough is too firm, add sufficient water to form a soft-yet-firm consistency.

Fashion the dough into a ball then place onto a greased baking sheet. Brush with the beaten egg mixture.

Now arrange the tomato and onion mixture on top, taking care so that you donít spread it too close to the edges of the loaf.

Bake the loaf in the oven preheated to 180 ļ C for an hour. To see if itís cooked through, insert a skewer and tap the loaf with your knuckle Ė if the skewer comes out clean and the bread sounds hollow, then remove from oven.

Serve still-warm, sliced into wedges with butter.

Makes a large damper loaf