Damper (Aussie Campfire Bread)
photo by Missy Wombat
- Ready In:
- 40mins
- Ingredients:
- 3
- Serves:
-
4
ingredients
- 2 cups self-raising flour
- 1⁄2 teaspoon salt
- 1 cup milk (approximately)
directions
- 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.
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Reviews
-
This is a wonderful 'quick bread' that's very difficult to screw up! I've had damper before while I was living in Oz, but had never tried making it myself. Well I was visiting my parents this weekend and made them soup w/damper for dinner. They really enjoyed it - said it tasted like a big crusty [American] biscuit. It was perfect paired with our soup. This recipe came together even quicker than I expected; I actually mixed it up on a commercial break! I used all-purpose flour plus 2tsp. soda, which worked just fine. I added about a Tbs. of freeze dried basil, a dash of garlic, and 1/2c. cheddar cheese. I baked it on a baking stone simply because I was attempting to recreate the damper I had eaten. My dad liked it so much he wants to try the campfire version! Thanks for the recipe!!
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Great basic recipe. There is so much you can do with this. I cut the recipe in half. I did not have self rasing flour so I added 1 1/2 tsp baking powder and 1/2 tsp salt to the regular all purpose flour. Also I added a little more sugar and mixed in some chopped apples. Baked for about 25 minutes I think. Over flowed a little out of my custard cups when baking (I used 2 6oz cups). But this was a great recipe. Very tasty!
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We really liked these. I've never even heard of them b4 but decided to give it a try. I made them without any added ingredients. So easy to make on the spir of the moment. They were great with butter and marmite. Mike liked them as a sponge to clean his soup plate. I'll be making this often with or without the extras. Oh, and I usaed a muffin pan to bake them in. It worked perfectly. Thanks for a great recipe.
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RECIPE SUBMITTED BY
<p>Above: Slideshow of our garden at Avalon Slideshow of our recent holiday at Woodgate Beach, South-East Queensland, Australia. Hi! I'm Kookaburra, from Australia. First, a promise. I will only post recipes on this site which I've made myself and to which I would personally give a 5 star rating - what you give them is up to you ;-) I look forward to receiving your feedback. If you look at my reviews, they're all 5 stars. That doesn't mean I give 5 stars to every recipe I try. I'm just not interested in giving poor ratings to anyone else's recipe because I accept that different people have different tastes. So, I've decided that I'll only review those recipes which I really love and which I'd make again and recommend to friends. If a recipe meets that criteria - even if it needs a bit of 'tweaking' to match my tastes, I'll give it 5 stars. If not, I'll just delete it from my recipe book and no hard feelings. I'm not advocating this as the 'right' approach. I just decided I needed a consistent strategy for rating and this is mine. I'm passionate about cooking - and eating! What I look for in food is something that 'zings' in the mouth. I like lots of taste - I'm not a big fan of subtlety. I don't often cook recipes exactly as written. I like to experiment and adapt things to my own taste. A retired marketing executive and academic, I live with my elderly (but thoroughly modern) mother in a tiny mountain village at the edge of the rainforest. I'm female, happily single, in my mid-40s and boast the Rubenesque figure of a passionate cook! Avalon, our 'story-book' cottage, overlooks a small lake. As I sit at my computer or work in the kitchen, I'm serenaded by a cacophany of native birds - including a very fat family of kookaburras! We have quite a large property and are lucky to have vegetable gardens and a variety of fruit and nut trees. I look forward to sharing recipes on Recipezaar with family, friends and friends I've yet to meet. last minute flight</p>