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."
photo by kzbhansen
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
1 Damper
ingredients
- 4 cups self-raising flour
- 1⁄2 teaspoon salt
- 1 1⁄2 cups milk
- butter, for greasing the pan
- extra flour
directions
- 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.
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Reviews
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This is probably the first ever thing I made on my own at about age 9 while camping. Grab a tennis ball size piece of dough and wrap it around a thick long twig (should be about 10 cm/ 4 inches long) remember the twig needs to be long. Carefully cook over your camp fire not in the fire, turning often for about 5-8 minutes. Serve hot with golden syrup. This can be baked too, but the flavour is not the same. My kids now help make this at our annual camping trip, when there are no fire restrictions. -
This was very quick to put together, I liked this with hot honey butter. I have made both kinds 1 with self rising and one without and found that yours had a more denser smooth texture however I loved them both, thanks for posting!!! -
I have been away from Oz for 30 years now but while there, I spent a good deal of time out bush. I have probably tried just about every formula and yours was very good. We used to use beer and things like bacon fat instead of baking powder and shortening - out of necessity during a long hunt. Very grateful to you for recalling the memories of 13 years of bush life. -
My daughter is doing a report on Australia tomorrow and I've struggled with what to make for it. All I know about Australian food is Vegimite and that nobody else likes it. So I was thrilled when I heard about this bread! Even better is that all the ingredients are on hand and its so simple! Thank you!
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I had not made Damper for years....then I found this recipe and made some for afternoon tea. Served warm with butter and golden syrup - YUMMO! I had forgotten just how simple and good this stuff is!
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RECIPE SUBMITTED BY
<p>I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. <br /><br />I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. <br /><br />Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. <br /><br />I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.</p>
