Damper bread was a staple of the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!
Ingredients
- 4 cups self-rising flour
- 1 teaspoon salt
- 1 tablespoon butter , softened
- 1 cup milk
- 0.5 cups water
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
-
2
Stir flour and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the center; pour in milk and water, then stir until dough comes together.
-
3
Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
-
4
Bake in the preheated oven for 25 minutes; 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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Gyoza (Japanese Potstickers)
Gyoza are the Japanese version of jiaozi, or Chinese potstickers. This version is pan-fried but they work well deep-fried or steamed too.
Cherry-Zucchini Bread
I defy anyone to guess this has zucchini in it and the maraschino cherries are only evident by the red dots. This is a really tasty way to use up those abundant garden zucchini!
Banana Pie
This is a no-bake pie with cream cheese and pudding. Any flavor pudding may be used for this pie.