Australian Damper Bread
Submitted by: Bruce Wilson
Making Damper (a form of home made bread) is a great activity with children and grand children.
Damper was traditionally made by stockmen as they were droving cattle and sheep across the outback. It was made in a cast-iron pot with a lid, called a "camp oven”. The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with hot tea made in a billycan over the camp fire.
INGREDIENTS:
3 cups of self-rising flour
A good pinch of salt
3 oz of butter, cubed
3/4 cup of water
METHOD:
Step 1 - Preheat oven to 400F. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
Step 2 - Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.
Step 3 - Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into a 8 inch disc and place on the tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.
Step 4 - Transfer to a wire rack for 5 minutes to cool slightly. Serve warm with butter and golden syrup (sugar cane syrup) or, alternatively, lashings of strawberry or raspberry jam.
No kangaroos are harmed in the making of this recipe…