Damper

Damper

By
From
Encyclopedia of Food and Cookery
Makes
1

The traditional Australian bush bread, damper was once made from flour, salt, water and perhaps some dripping. It was baked directly in the ashes of the fire or in a camp oven. Today, milk and butter may be used and the damper is baked in a hot oven or, if cooked in the fire, is usually wrapped in foil so that there is no need to knock the ashes off before eating it.

Ingredients

Quantity Ingredient
600g self-raising flour
1 teaspoon salt
30g butter or dripping
250ml milk
125ml water

Method

  1. Sift flour and salt into a large mixing bowl. Rub in fat. Make a well in flour and pour in milk and water. Mix with a knife until dough leaves sides of bowl; you may need a little more flour if dough is too slack.
  2. Place on a greased and well-floured baking tray and pat out to a round about 20 cm across. Cut a cross in the top. Bake in a preheated hot oven for 25 minutes, then reduce oven heat to moderate and bake for a further 15–20 minutes or until damper sounds hollow when tapped. Serve sliced with butter, and golden syrup or jam if liked.
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