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
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