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Wednesday, 20 January 2016
Damper: traditional Australian campfire bread
When we were young a bbq was a grill above a fire. These days bbqs often involve gas and coals both at home and in picnic spots. So I guess there are generally less people lighting campfires. However you can baked damper in your oven. It wont have that charred taste of the fire but it can have a thick crust and be fluffy inside.
We tore chunks of damper to eat with a bottom-of-the-fridge-clearing stew. Then we had some with jam for afters. Well E and I did. Sylvia had been on a sleepover the previous evening and had fallen asleep at 5pm. I tried to wake her for dinner but she slept through til the next morning. A shame. I think she would have enjoyed the plain damper. Seems I need to make it again. And it would be perfect on Australia Day next week.
I am sending this to Kimmy for Healthy Vegan Fridays, Solange and Margot for Inheritance Recipes, and Helen and Camilla Credit Crunch Munch.
More savoury Australian baking:
Buttermilk and lemon myrtle damper
Party pies (v)
Pumpkin damper (v)
2 cups self raising flour
generous pinch of salt
1 cup water
Mix salt into flour and then gradually mix in water to make a soft sticky dough. You can use your hand to knead in the last few bits of flour and give it a couple of kneads on a floured surface to make a smooth(ish) dough. However it should be treated gently as too much handling will make it tough. Bake on a floured baking stone or baking tray in a hot oven until golden brown. Mine took about 40-50 minutes at 220 C but my oven is quite slow. Best on day of baking but will be ok the next day.
On the Stereo: