Australia Damper

Damper bread has its roots in the colonial days of Australia where stockmen could be away from home for weeks at a time. They usually had a supply of flour and a camp oven among their provisions and so developed a basic bread. Originally it was made with flour, water and a pinch of salt. It was kneaded and shaped into a round and cooked in the ashes of the campfire or in a fireplace. A favourite accompaniment was golden syrup.

Damper has gone upmarket and can be found in many restaurants in Australia these days. Ingredients now include milk, self-raising flour and some butter.

Aussie Damper

3 cups self-raising flour
1 teaspoon salt
60g butter
1 cup milk or milk and water mixed

Sift the flour and salt into a bowl and rub in the butter. Add the liquid and mix lightly with a knife. Don't overdo it. This is very much like a scone dough.

Place on a greased baking tray, shaping it into a round. Slash a cross in the top.

Bake at 200C for 15 minutes then lower the heat and cook a further 15 minutes or until it is golden brown and sounds hollow when tapped.

Served warm with butter.

Once you've mastered the basic recipe you can add ingredients the stockman certainly didn't carry in his saddlebags - choose from sun-dried tomatoes, fresh herbs, cheese, chopped olives, a dollop of pesto.