Tuesday, January 25, 2011

Australia Day - Damper

How more Australian can you get than having Damper on Australia Day? (and a BBQ and swim in the pool in the sweltering sun).

I taught my son how to make damper, with a little help from my Thermomix.

The Australian Women's Weekly gives this history of Damper:-

In the early colonial days of Australia, there was no yeast, and the first
settlers lacked the knowledge to make a substitute, so they made damper; an
unleavened bread cooked in the ashes of a camp fire or open fireplace.
Traditionally, damper consists of flour an water and a good pinch of salt.

My recipe has been altered a little to make it a little more palatable and has butter and milk. You could add salt as well if you wish, but I use salted butter therefore don't see the need for extra salt.


3 cups self-raising flour
30 grams butter
1/2 cup milk
1 cup water (approximately)

Rub butter into flour to resemble breadcrumbs.

Make well in centre of flour, add milk and enough water to make a soft, sticky dough. Use a butter knife to mix for best results.

Knead the dough on a lightly floured surface until smooth. Shape into a mound.

Place on greased (or baking paper-lined) oven tray. Cut a cross through the dough about 1 cm deep. Brush with a little extra milk or water, then dust with a little extra flour.

Bake in a moderately hot oven for 20-30 minutes or until damper sounds hollow when tapped.

Break open and serve with golden syrup, honey, butter or jam.

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