VEGEMITE HOMMUS DAMPER
VEGEMITE HOMMUS DAMPER
Serves 8
Prep time: 20 mins
Cooking time: 30 mins
INGREDIENTS
450g self-raising flour, plus extra to dust
90g cold butter, cut into small cubes
1 tbsp Vegemite
125ml warm milk
200g tub of Yumi’s Traditional Middle Eastern Hommus
Sea salt
METHOD
Preheat oven to 200ºC (180ºC fan). Line a baking tray with baking paper.
In a large bowl combine flour with a pinch of sea salt. Add butter to the flour mixture and use your fingertips to rub the butter into the flour until the flour resembles fine breadcrumbs.
Whisk together the Vegemite, warmed milk and hommus then add to the flour mixture and use a butter knife to mix until a rough dough is formed. Turn out onto a lightly floured surface and knead for 6-8 mins until smooth and soft (you can also use an electric mixer fitted with a dough hook for this step).
Roll the dough into a ball, transfer to prepared tray then flatten out to a disc about 18cm wide. Use the back of a large knife to make 4 depressions across the bread.
Bake the bread for 30 mins or until golden and the bread makes a hollow sound when tapped. Serve warm with butter and extra Vegemite.
