Yumi’s Vegemite Hommus Damper

Endless Possibilities with Yumi’s Traditional Middle Eastern Hommus
Ingredients
450g self-raising flour, plus extra to dust
90g cold butter, cut into small cubes
1 tbsp vegemite
125ml warm milk
1 tub of Yumi’s Traditional Middle Eastern Hommus
Sea salt
90g cold butter, cut into small cubes
1 tbsp vegemite
125ml warm milk
1 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.
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