Good Ol Aussie Damper Recipes

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.

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.

GOOD OL' AUSSIE DAMPER BREAD

Steps:

• Sift the flour and salt into a bowl and mix in the sugar.
• Rub in the butter with your (clean) hands until a fine breadcrumb texture is achieved.
• Form a well in the top of the flour, pour in the milk and water and mix well with a knife until the dough comes clean from the sides of the bowl.
• Turn out onto a floured board and knead until smooth and silky, like a baby's bottom!
• Shape into a moulded loaf, (some people cut a deep cross in the top) and bake in a preheated oven, 200C/400F for 25 minutes. Then lower the temperature to 180C/375F and cook a further 10-15 minutes until done. The loaf should be a light golden brown colour and sound hollow when tapped.

DELICIOUS DAMPER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, sift together flour, salt and baking powder. Stir in milk until a soft dough forms. Form into a round and place on an ungreased baking sheet.
• Bake in preheated oven for 30 minutes. Remove loaf from oven, cut in half and continue baking for 10 more minutes. Place on a wire rack to cool before serving.

RHUBARB GINGER DAMPER

Steps:

• Pre-heat oven to 450F / 220C /gas mark 6.
• Melt the butter in a small pan, add rhubarb, cook and stir for about 5 minutes or until rhubarb is just tender; leave to cool.
• Sift flour, soda and cinnamon into a medium sized bowl; stir in ground almonds, ginger, sugar and rhubarb.
• Stir in enough milk to mix to a soft, sticky dough.
• Turn dough onto a floured surface, knead until smooth.
• Divide dough in half, place halves onto greased baking trays, shape into a 15cm rounds; mark each round into 8 wedges, sprinkle with the extra sugar.
• Bake for about 20 minutes.

WATTLESEED DAMPER

Steps:

• Sift flour and rub in butter. Then add salt and wattle seed.
• Make a well in the centre and pour in the milk. Stir until combined.
• Knead for a few minutes and mould into a flat ball.
• Cut 2 slits in the top, brush with a little milk and bake in a preheated oven (200C) for 30 minutes.