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Bush Damper-(Colonial bush bread)
DAMPER
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.
Today it is made with milk and self-raising flour. Salt is optional.
BUSH DAMPER
3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water
Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.
Bake in a hot oven for 10 minutes, or until golden brown.
Reduce heat to moderate and bake another 20 minutes.
Can also be cooked on a campfire in a Dutch oven or even just wrapped in alluminium foil.
Tastes better on a campfire in my opinion
Best eaten the day it is made.
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.
Today it is made with milk and self-raising flour. Salt is optional.
BUSH DAMPER
3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water
Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs.
Make a well in the centre, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.
Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter.
With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.
Brush top of dough with milk.
Sift a little extra flour over dough.
Bake in a hot oven for 10 minutes, or until golden brown.
Reduce heat to moderate and bake another 20 minutes.
Can also be cooked on a campfire in a Dutch oven or even just wrapped in alluminium foil.
Tastes better on a campfire in my opinion
Best eaten the day it is made.
Interesting! a new kind of bread its also seems easy to make. Thanks
Its like a pancake mix Narla ... also like some of the Indian breads we eat with Curry I can see how it would fill the bellies with meat, of the stockmen..interesting .
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