See below for recipe
Damper is a traditional Australian bush bread made from simple ingredients like flour, water, and salt, cooked in the ashes of a campfire. Its history dates back to the early 19th century during Australia’s colonial period, serving as essential, portable sustenance for explorers and settlers. The name “damper” likely comes from a Lancashire term for something that “damps the appetite,” though another theory suggests it’s derived from the practice of “damping” a fire with ashes to preserve coals.
These days we can bake in the oven.
Damper – Recipe
Adapted by PETER TISCHHAUSER
Ingredients
- 4 cups self-rising flour
- 1 teaspoon salt
- 1 tablespoon butter, softened
- 70g milk powder
- 1½ cup water
Instructions
- Preheat the oven to 220 degrees C.
- Grease a baking sheet.
- Stir flour, Milk powder and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the centre pour in water, then stir until dough comes together.
- Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
- Bake in the preheated oven for 25 minutes; lower the temperature to 175 degrees C and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
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