Aussie Bush Damper, any way you like it.
Damper was developed back in settlement days of Australia when stockmen had only sacks of flour and their campfires to cure their hunger. While being away from home for several weeks, a staple bread evolved due to limited cooking requirements, cheap ingredients, and ease of making.
Traditionally it is made out of flour, water and salt and baked in the coals of the campfire or wrapped around a stick and baked in an open fire.
These days damper can comfortably be made at home but is much better made during those camping trips where you will get that rustic smokey flavour through the bread.
You can also add some extra ingredients to this recipe such as fruit, nuts, or cheese. You can even try replacing the water with some beer.
4 cups self-raising flour
1 teaspoon salt
3 Tablespoons butter, room temperature
¾ cup water
¾ cup milk
1. Sift flour and then rub in the butter until a breadcrumb texture forms.
2. Form a well in the top of the flour, pour in the water and milk, and mix well.
3. Add any extra ingredients now if desired.
4. Knead until smooth using a dusting of flour to help then shape into small "balls".
Oven: Bake at 180ºC for 40-50 minutes. Knock, or tap, on the bottom and when it makes a hollow sound it's ready to take out.
Campfire: Pull some hot coals aside and place dough either on top or even bury it in the coals. Rub off any ash before eating. Alternatively, wrap the dough around a stick (see right) and rest on the side of the fire. Rotate every 5-10 minutes.
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