Damper is an old style bread which was a staple food of outback Australians
Preparation Time: 10 minutes
Total Cooking Time: 30 – 45 minutes
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
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.