Australian Damper
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"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!"
Original recipe yield: 1 loaf.
- Prep Time:
- 30 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 1 Hour
- Servings:
- 15
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INGREDIENTS:
- 4 cups self-rising flour
- 1 teaspoon salt
- 1 tablespoon butter, softened
- 1 cup milk
- 1/2 cup water
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DIRECTIONS:
- Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
- In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
- Bake for 25 minutes in the preheated oven, then 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.
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