Making Damper
A basic staple bread, damper was originally made with flour and water and a good pinch of salt, kneaded,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 is eaten with billy tea.
Here's a recipe, a little more modern, but if you're feeling adventurous go ahead and try making it the
old-fashioned way. Either way, be careful!
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.
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