DAMPER
The damper or bush-bread is a delicious unleavened Australian bread traditionally baked on hot coals but which can also be baked in the oven.
Provided by Mike Benayoun
Categories Bread
Time 55m
Number Of Ingredients 4
Steps:
- Add the flour and baking powder in a bowl.
- Start mixing with a spoon and slowly add in the water (or milk).
- Add the salt and mix with the hands until all the flour is well moistened and it begins to form a ball. If necessary, add water (or milk) or flour to adjust the texture.
- Remove the dough from the bowl and place it on a lightly floured surface, fold it, turn it over and knead it briefly until it is smooth. However, do not knead the dough too much as this will make the damper heavy.
- Preheat the oven to 410°F / 200°C.
- Heat a cast iron pot or Dutch oven in the oven for 5 minutes. Dust the pot with flour and add the dough in it. Flatten the ball of dough to the edges.
- Bake the damper for about 45 minutes or until the top is lightly browned.
- The bread will swell during baking.
- Shake the pot from time to time during baking to ensure even browning.
- The bread is baked when a knife inserted in the center of it comes out clean. The bread should offer a hollow sound when tapped in the center.
- Let the damper sit for 5 to 10 minutes before serving.
AUSTRALIAN DAMPER
Damper Bread was a staple of the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!
Provided by Warren Lower
Categories Bread Quick Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
- In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
- Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (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.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 25.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 590.5 mg, Sugar 0.8 g
DAMPER (AUSSIE CAMPFIRE BREAD)
This very traditional Australian bread was the staple food of the famous Australian swagman. Traditionally it is cooked in the coals of the campfire but this version is made in your oven. It's very quick to make and extremely versatile. Damper is a cross between a bread and a scone. It can be either sweet or savoury and the variations are endless - just use your imagination. Try a savoury damper as a side dish with soup. The swaggies often served a plain or sweet damper with butter and golden syrup (corn syrup). Served like this it's called 'cockie's joy' - a 'cockie' being a farm worker, and a 'boss cockie' being the person in charge. Damper does not keep well. It is best eaten the day it is made, but it can be frozen and reheated. Give it a try for something different!
Provided by Kookaburra
Categories Quick Breads
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Set oven to hot 200C (400F).
- Grease an 18cm (7 inch) sandwich cake tin or four single serve ramekin dishes.
- Sift flour and salt into a mixing bowl.
- Add any other optional ingredients (see below).
- Make a well in the centre of the flour and add most, but not all of the milk.
- Mix with a knife, adding more milk if necessary, until you have formed a fairly moist, but not sloppy, dough.
- Turn dough into a cake tin or spoon into ramekins.
- Smooth the top with the back of a spoon.
- If making a savoury damper, sprinkle the top with cheese and/or add a thin slice or slices of tomato.
- Bake for 20-30 minutes until golden brown on top and a skewer, inserted in the centre, comes out clean.
- Turn out and cool slightly on a wire rack before serving.
- Serve warm with butter.
- Some Variations: Cheese Damper- add 1/2 cup grated cheese and a pinch of cayenne pepper.
- Cheese and Bacon Damper- add 1/2 cup grated cheese and 2-3 rashers of cooked, chopped bacon.
- Cheese and Herb Damper- add 1/2 cup grated cheese and 1/2 cup chopped fresh basil OR 1 teaspoon of dried herbs.
- Fruit Damper- add 1/2 cup mixed dried fruit and 1 tablespoon sugar.
- Orange Damper- add the finely grated rind of an orange and 1 tablespoon sugar.
AUSTRALIAN BUSH BREAD - DAMPER
Damper is the bush-bread of Australia. Drovers (cowboys) baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don"t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven. To eat a damper: Cut the damper into rustic chunky slices, spread a liberal amount of butter on the damper and top with either jam, honey or Golden Syrup. YUM.. You just got to have a cuppa with it.
Provided by Chrissyo
Categories Breads
Time 45m
Yield 1 Damper
Number Of Ingredients 5
Steps:
- Sift the flour and salt into a bowl and make a well in the middle.
- Pour in the milk and mix.
- Grease the camp oven or round baking pan and dust with flour.
- Place dough in the camp oven or pan.
- Cut a cross in the top surface of dough.
- Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F).
- Eat with a cup of tea, boiled in a billy.
EASY AUSTRALIAN DAMPER
Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women's Weekly cookbook "Muffins, Scones and Breads". This is a very useful recipe for those times when you want to make bread, but don't have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you'd use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.
Provided by Mrs B
Categories Breads
Time 1h
Yield 1 round, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375F / 190C /gas mark 4.
- Sift flour, salt and sugar into a large bowl, rub in the butter.
- Stir in milk and enough water to mix to a sticky dough.
- Turn dough onto a floured surface, knead until just smooth.
- Place dough onto a greased baking tray and press into a 16cm round.
- Cut a cross in the dough, about 1cm deep; brush with a little extra milk then sprinkle with a little extra flour; bake for about 45 minutes; lift onto a wire rack to cool.
AUSTRALIAN DAMPER (BREAD MACHINE)
Make and share this Australian Damper (Bread Machine) recipe from Food.com.
Provided by Sassy Syrah
Categories Quick Breads
Time 1h32m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Add ingredients in the order specified by your bread machine.
- Set machine to yeast free setting.
- If you don't have one, I would recommend making the dough in the machine, and then baking in the oven.
Nutrition Facts : Calories 2687.2, Fat 47.6, SaturatedFat 9.2, Cholesterol 20.7, Sodium 4602.8, Carbohydrate 489.5, Fiber 16.3, Sugar 26.6, Protein 67.6
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