AUSTRALIAN RECIPE FOR KIDS RECIPES

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AUSTRALIAN DAMPER RECIPE | ALLRECIPES



Australian Damper Recipe | Allrecipes image

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!

Provided by Warren Lower

Categories     Quick Bread

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 1 loaf

Number Of Ingredients 5

4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
1 cup milk
½ cup water

Steps:

  • Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
  • 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.
  • 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.

Nutrition Facts : Calories 132.9 calories, CarbohydrateContent 25.5 g, CholesterolContent 3.3 mg, FatContent 1.4 g, FiberContent 0.9 g, ProteinContent 3.8 g, SaturatedFatContent 0.7 g, SodiumContent 590.5 mg, SugarContent 0.8 g

SIMPLE HOMEMADE BREAD RECIPE | JAMIE OLIVER BREAD RECIPES



Simple homemade bread recipe | Jamie Oliver bread recipes image

You can't beat freshly baked bread – crack this super simple bread recipe and conquer any loaf!

Total Time 55 minutes

Yield 1 loaf

Number Of Ingredients 6

1 kg strong bread flour
625 ml tepid water
X3 7 g sachets of dried yeast or 30g fresh yeast
2 tablespoons sugar
1 level tablespoon fine sea salt
flour for dusting

Steps:

    1. Stage 1: making a well Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork.
    2. Stage 2: getting it together Slowly, but confidently, bring in the flour from the inside of the well. (You don't want to break the walls of the well, or the water will go everywhere.) Continue to bring the flour in to the centre until you get a stodgy, porridgey consistency – then add the remaining water. Continue to mix until it's stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. (Certain flours need a little more or less water, so feel free to adjust.)
    3. Stage 3: kneading! This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough.
    4. Stage 4: first prove Flour the top of your dough. Put it in a bowl, cover with cling film, and allow it to prove for about half an hour until doubled in size – ideally in a warm, moist, draught-free place. This will improve the flavour and texture of your dough and it's always exciting to know that the old yeast has kicked into action.
    5. Stage 5: second prove, flavouring and shaping Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. You can now shape it or flavour it as required – folded, filled, tray-baked, whatever – and leave it to prove for a second time for 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread. So remember – don't fiddle with it, just let it do its thing.
    6. Stage 6: cooking your bread Preheat the oven to 180°C/350°F/gas 4. Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don't slam the door or you'll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping its bottom – if it sounds hollow it's done, if it doesn't then pop it back in for a little longer. Once cooked, place on a rack and allow it to cool for at least 30 minutes – fandabidozi. Feel free to freeze any leftover bread.

Nutrition Facts : Calories 127 calories, FatContent 0.5 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 4.4 g protein, CarbohydrateContent 28 g carbohydrate, SugarContent 1.6 g sugar, SodiumContent 0.4 g salt, FiberContent 1.1 g fibre

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