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Old-Fashioned Damper

Old-Fashioned Damper
29 June 2016
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Damper is an old style bread which was a staple food of outback Australians

Preparation Time: 10 minutes
Total Cooking Time: 30 – 45 minutes
Serves: 8

Ingredients:

4 cups self raising flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon caster sugar
3/4 cup milk
1/2-3/4 cup of water
30g butter, melted
milk and flour, extra

Method:

Preheat oven to 210C (190C gas). Brush an oven tray with melted butter or oil. Sift flour, baking powder and salt into a bowl, stir in sugar and make a well in the centre. Combine milk, 1/2 cup of the water and butter; add all at once to the flour.

Using a flat-bladed knife, mix briefly and lightly to a soft and slightly sticky dough. Add the remaining water if necessary. Turn the dough out onto a lightly floured surface and knead briefly. Form dough into a rough ball.

Place on prepared tray, flatten slightly, brush with milk and sprinkle with a little flour. Cut a cross 1cm deep on top of the dough ball. Bake 15 minutes then reduce oven to 180C and bake another 25-30 minutes or until golden.

An easier and quicker damper was favoured by the old ‘bushies’. This consisted of mixing a flour, water and salt with a can of beer (preferably Australian lager) :-) wrapping the dough around a shaved stick and cooking it in the campfire.

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