Damper

Damper

By
From
Baking
Makes
20 cm loaf
Photographer
Vanessa Levis

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 are used and the damper is baked in a hot oven or, if cooked in the fire, is usually wrapped in several layers of 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, diced or dripping
1 cup milk
1/2 cup water

Method

  1. Preheat the oven to 200°C. Grease a baking tray and flour it well.
  2. Sift the flour and salt into a large mixing bowl. Rub in the fat. Make a well in the flour and pour in the milk and water. Mix with a knife until the dough leaves the sides of the bowl; add a little more flour if the dough is too slack.
  3. Transfer to the prepared baking tray and pat out to a round about 20 cm across. Cut a cross in the top.
  4. Bake for 25 minutes, then reduce the oven temperature to 180°C and bake for a further 15–20 minutes or until the damper sounds hollow when tapped on the base.
  5. Serve sliced with butter, cheese and chutney, golden syrup or jam.
Tags:
baking
bakery
margaret
fulton
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