A rustic bread that is crispy on the out side and tender on the inside. Best eaten right out of the oven.
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- 2 c
- self rising flour
- 1/2 c
- splenda sugar substitute
- 1/4 c
- dried apricots, sulfur free and finely chopped
- 1 tsp
- 1/8 tsp
- 3/4 c
- milk, you may need up to 1 cup
1Pr-heat oven to 400 F.
2Mix flour, Splenda, snipped apricots, cinnamon and cardamom.
3Add milk and mix just till it holds together. Do not over mix or Damper will be tough.
4Turn onto a floured surface, kneed once or twice and shape into a round loaf. Brush top with a bit of the leftover milk.
5Place on a greased baking sheet and bake 20 to 25 minutes.
6Serve warm with butter.