Sheep Cheese Damper with Bacon

1. 

semi skimmed milk 1,5% 1.5 cup (350 ml) • sugar granulated 0.5 tsp • fresh yeast 0.75 oz (20 g) • all-purpose flour / plain flour 8.75 oz (250 g) • flour medium 8.75 oz (250 g) • salt 0.5 tsp • chicken egg 1 pc

Measure milk and cook it gently. In a cup prepare starter from part of measured milk, sugar and fresh yeast. In a large bowl put both sort of flour, add salt, egg, pour in the starter and remaining milk.

2. 

Knead dough, cover it and leave to raise at a warm place.

3. 

all-purpose flour / plain flour

Turn out proof dough to a floured pastry board and divide it into 2 halves.

4. 

Prepare baking paper in size of baking tray which is ready for baking of damper. Roll out first half of dough on baking paper. Put the second half of dough into the refrigerator during baking of the first damper to protect it from over proofing.

5. 

sheep cheese - bryndza 8.75 oz (250 g) • sour cream (fat 14-18%) 14 oz (400 g) • chicken egg 2 pcs • salt 0.75 tsp • bacon strips 7 oz (200 g)

In a bowl mix sheep cheese with sour cream, eggs and salt. Cut the bacon.

6. 

Transfer the flattened dough set on baking paper to baking tray followed by pouring the half of prepared sheep cheese. Sprinkle half of cut bacon over the sheep cheese.

7. 

Bake damper in preheated oved until golden. 10 minutes before finishing of baking, take out of the refrigerator second half of dough, process it and bake as first damper.