Australian Damper

Australian Damper

23

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h servings 133 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 1.4 g
  • 2%
  • Carbs:
  • 25.5g
  • 8%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 590 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

23
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I really didn't care for this bread.

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...

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"!!

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

I really didn't care for this bread.

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...

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 wil...

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

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 ex...

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...