DAMPER - Australian Recipe for your Restaurant

Australian DAMPER

"Damper" is a simple bread originally made by Australian Stockmen (cowboys) when camping out away from the Cattle Stations. Traditionally it is made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually spread with Butter and Syrup or Treacle and served with tea made in a billy over the camp fire.

Ingredients (serves 4)

• 450g (3 cups) self-raising flour
• Pinch of salt
• 80g butter, chilled, cubed
• 185ml (3/4 cup) water (or half milk/half water)

Method

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.
2. Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tbs extra water if the mixture is a little dry. Use your hands to bring the mixture together.
3. Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth. Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top. Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base. Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature. It is best eaten warm on the day it is made.



Damper in a Camp Oven - see the hole in ground with hot wood coals on the lid