Australian Damper Recipe - Allrecipes.com
Australian Damper Recipe
  • READY IN 1 hr

Australian Damper

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
  2. 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.
  3. 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.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 30 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2003

I have varied this recipe by adding a few ingredients of my own. For example today I added 2 cups of grated Cheddar cheese, Some olives, some sun dried toamtoes and then followed the rest of the recipe. Boy was that a hit!

 
Most Helpful Critical Review
Sep 21, 2003

I really didn't care for this bread.

 

30 Ratings

Nov 05, 2003

Yummy, I am from Australia and have been craving damper for some time. I made it with some meat pies and my whole family loved it! Including the "in laws"!!

 
Apr 14, 2003

We liked it. It was a little difficult to get it to slice properly, kinda crumbled a bit. Very tasty, and good because my friend can not have yeast bread and this was a good substitute

 
Jun 20, 2007

this is best served by the fire (in the bush of course!) with golden syrup and chocolate mushed into it. Shove the dough on the end of a stick and hold it over the fire, this way the outside will be crunchy and the inside will be mushy. Don't forget a beer!

 
May 15, 2006

Yummo!! Damper can also be cooked on the campfire; wrap the loaf in alfoil (tin foil) and cook in hot coals. Use plenty of foil as damper will expand a lot as it cooks, and bury in coals with a shovel. (Is best to use a fire that has died down to just hot coals.) As the submitter said, damper will be cooked when it sounds hollow. If your really keen, wrap a handful of dough around 5-10cm of the end of a clean stick and toast it over the campfire; once cooked, pull it off the stick and fill with honey and butter!!! A bit of trial and error, but good fun and delicious!!

 
Jul 21, 2003

excellent bread-made it with goat's milk and it tasted great!

 
Jul 15, 2003

This was great. It reminds me of Irish Soda Bread without all the fuss. This is made from pantry items you always have on hand. It crumbled a little and wasn't easy to slice, but worth the extra effort.

 

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Nutrition

  • Calories
  • 133 kcal
  • 7%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 590 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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