We love damper bread and what makes it more appealing is that it is so much easier and quicker to make than normal bread, making it perfect if you are in a hurry.
Damper is a traditional Australian soda bread, historically prepared by swagmen, drovers, stockmen and other travellers. It consists of a wheat flour based bread, traditionally baked in the coals of a campfire or in a camp oven. Damper is an iconic Australian dish.
Ingredients
250 g self-raising flour
1/2 tsp salt
25 g unsalted butter, chilled, cubed
175 ml milk
Method
1. Preheat oven to 190°C. Mix the flour with the salt in a large bowl. Add the butter and rub into the flour with the tips of your fingers, until it resembles fine crumbs.
2. Stir in the milk with a round bladed knife to make a soft, but not sticky dough.
3. Turn out onto a lightly floured surface and shape into a soft, smooth ball.
4. Set the ball of dough onto a baking tray lined with parchment paper and flatten gently to make a round about 17 cm across. Cut a deep cross in the dough and brush lightly with milk.
5. Bake for 30 minutes or until golden and hollow sounding when tapped.
Variations: Add 100g grated cheese and 1-2 tablespoons of chives or parsley to the mixture before adding the milk and sprinkle a little extra cheese before baking.
If you want it to be sweet, add 2 tablespoons golden syrup, honey or maple syrup and 2 tablespoons of caster sugar to the mixture with the milk.
The milk can be replaced with beer-this makes it lighter and fluffier.
Recipe sourced here
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