Australian Rosemary Damper Recipes

ROSEMARY AND OLIVE DAMPER

Steps:

• Preheat oven to 220C or 200C fan-forced.
• Rub butter into flour and baking powder until the mix resembles fine breadcrumbs.
• Gently mix in the rosemary, garlic and olives.
• Make a well in the mix and add the milk. Knead the milk into the dough.
• Gradually add water, kneading between each addition until you have a dough consistency.
• Turn dough onto a baking tray. Slash the top with a sharp knife and bake for 40 minutes or until the bread sounds hollow when you tap the bottom.
• Serve with butter or a good olive oil.

TRADITIONAL AUSSIE DAMPER

Steps:

• Preheat oven to 180°
• Add flour and salt into a bowl, rub in cubed butter until mixture resembles fine breadcrumbs.
• Make a well in the centre, add the milk and water, mix with a knife until dough starts to come together.
• Transfer to a lightly floured surface and gently knead and shape into a ball. Place on a greased oven tray. Flatten slightly so that you have a round approximately 15-16cm in diameter.
• Using a sharp knife, cut two slits across dough like a cross, approximately 1cm deep.Brush top of dough with milk.
• Bake for 30 minutes, or until golden brown.

ROSEMARY DAMPER

Steps:

• Melt 15g of the butter in small frying pan. Cook onion, stirring over medium heat about 2 minutes or until onion is soft; cool.
• Sift flour into large bowl; rub in remaining butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese; make well in centre. Stir in enough of the water to mix to a soft dough; knead on lightly floured surface until smooth.
• Place dough onto greased oven tray; pat into 16cm circle. Using sharp knife, cut 1cm deep cross in top of dough. Brush with a little extra milk; sprinkle with remaining cheese.
• Bake, uncovered, in moderate oven about 40 minutes or until damper is golden brown and sounds hollow when tapped.

AUSTRALIAN DAMPER

Steps:

• The best way to make this is to mix together the dry ingredients then add the liquid and butter and mix well and then knead it for about 5 minutes.
• Then wrap it in a double layer of greased foil and place it in the coals of the campfire, poking it in and retrieving it a bit later hoping it's done.
• I've also had it where you just throw the dough into the coals and pull off the blacked outside when it's done and eat the inner part.
• To cook it in the oven preheat to 350 degrees F.
• Combine the flour, baking powder, salt and sugar and mix well. Rub or cut in the butter. Stir in the milk to form a dough.
• Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.
• Doing it this way though is not traditional and just won't taste the same.
• You eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.
• This is great camping food and always brings back many happy camping memories.

AUSTRALIAN DAMPER

Steps:

• Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
• In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
• Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.

DAMPER RECIPE (AUSTRALIAN 3 INGREDIENT BREAD)

Steps:

• In a large mixing bowl, add flour and plant based butter, massage with your fingers until it resembles a sandy mixture.
• Create a well and add milk, use a fork to mix together until you need to use your hands to knead the dough. Dust your hands with flour and knead for 1 minute. Create a disk with the dough.
• Grease cast iron dutch oven and place dough into the cast iron dutch oven, score dough into 8 pieces, cover with lid and bake in a preheated oven of 200C (392F) for 35-40 minutes.
• Once golden brown and hollow, allow 5 minutes resting before cutting up and serving.

DAMPER

Steps:

• Add the flour and baking powder in a bowl.
• Start mixing with a spoon and slowly add in the water (or milk).
• Add the salt and mix with the hands until all the flour is well moistened and it begins to form a ball. If necessary, add water (or milk) or flour to adjust the texture.
• Remove the dough from the bowl and place it on a lightly floured surface, fold it, turn it over and knead it briefly until it is smooth. However, do not knead the dough too much as this will make the damper heavy.
• Preheat the oven to 410°F / 200°C.
• Heat a cast iron pot or Dutch oven in the oven for 5 minutes. Dust the pot with flour and add the dough in it. Flatten the ball of dough to the edges.
• Bake the damper for about 45 minutes or until the top is lightly browned.
• The bread will swell during baking.
• Shake the pot from time to time during baking to ensure even browning.
• The bread is baked when a knife inserted in the center of it comes out clean. The bread should offer a hollow sound when tapped in the center.
• Let the damper sit for 5 to 10 minutes before serving.

5 INGREDIENT AUSTRALIAN DAMPER RECIPE

Steps:

• Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.
• Next, place the self-raising flour, salt in a large mixing bowl (along with half the rosemary if using). Chop the butter into small cubes, pop it to the flour mix and rub it into the flour with your hands to combine.
• Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough.
• Divide the dough into four portions for tasty mini dampers, or make one large damper.
• Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.
• Optional: Garnish with remaining rosemary.
• Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow - that's when you know you're done!

AUSTRALIAN ROSEMARY DAMPER

Steps:

• Melt butter in small frying pan, add onion and bacon, stir over medium heat for about 2 minutes or until onion is soft; cool.
• Sift flour into large bowl, rub in extra butter. Stir in onion mixture, rosemary and 2/3 cup of the cheese.
• Make a well in the centre.
• Stir in milk and enough water to mix to a soft dough.
• Knead on lightly floured surface until smooth.
• Place dough onto greased cookie sheet, pat into 16cm (about 6 1/2") circle.
• Using sharp knife, cut a cross into top of dough about 1 cm (1/2") deep.
• Brush with a little extra milk, sprinkle with remaining cheese.
• Bake at 350 degrees for about 40 minutes or until damper is golden brown and sounds hollow when tapped with finger.