Delicious Damper Food

AUSTRALIAN DAMPER

Australian Damper image

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

Ingredients

4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1 cup milk
½ cup water

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

EASY AUSTRALIAN DAMPER

Easy Australian Damper image

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

Ingredients

525 g self-raising flour (plus extra for top of bread)
1 teaspoon salt
2 teaspoons caster sugar (superfine)
40 g butter
125 ml milk (plus extra for top of bread)
310 ml water (approximately)

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.

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