Reviewed: Oct. 12, 2009

Self-rising flour contains salt which may make the bread to salty tasting for some reviewers. I simply omitted the added 1 tsp. salt in this recipe and it came out perfect as far as taste was concerned. I followed the recommended baking time; my loaf was golden brown and the bottom sounded hollow when tapped. After cooling and cutting it, I learned that the inside was far from done and very doughy. We cut of the outer part of the bread and it was wonderful. I will make this bread again, but will bake it longer next time.

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klns

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Reviewed: Dec. 11, 2008

I made this in my bread maker. I thought it had a great flavor, but husband said it was too salty. I may cut back on the salt next time to suit his tastes. Thanks for posting!

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Reviewer:

Faith

Cooking Level: Intermediate

Home Town: Jacksonville, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Nov. 5, 2008

Way to salty and bland. With a little less salt it could be used for biscuits to eat with gravy, but sadly I will not be making this again.

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MamaHealthNut

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jul. 16, 2008

Simple and a GREAT taste, a complete hit with my daughter who can't get enough of it. Sultanas go well in it as well.

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Terry

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Reviewed: Jan. 1, 2008

This is a good recipe for a traditional bread rarely seen these days. Be sure to spread lots of Golden Syrup for a real taste of Oz...

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Reviewer:

HelenFromOz

Cooking Level: Intermediate

Living In: Sydney, New South Wales, Australia

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Reviewed: 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!

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Ella

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Reviewed: 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!!

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CraigsMrs

Cooking Level: Intermediate

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Reviewed: May 27, 2005

Tastes good, but I had to cook it for longer than the recipe called for.

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BLURB

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Reviewed: Nov. 19, 2004

thank-you so much for submitting this cause its the yummiest thing in the world!!!!!!!!!

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REDVIOLIN8

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Reviewed: Jan. 27, 2004

this turned out really well for damper. i like someone else added sundried tomatoes and old cheddar cheese. tasted great.

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CLAREBARE

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Reviewed: Mar. 9, 2003

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

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POLISHROSE

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Reviewed: Feb. 24, 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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TRASEY

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Reviewed: Dec. 4, 2001

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

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BARBOGOLD

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Reviewed: Jul. 22, 2001

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!

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SURESH

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Reviewed: Mar. 4, 2001

I really didn't care for this bread.

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HOLLY1966

Home Town: Midland, Michigan, USA

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Reviewed: Feb. 22, 2001

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"!!

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