BBQ AIR DAMPER RECIPES

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.

Steps:

• 1. Preheat the oven to 210°C (415°F/Gas 6–7). Grease a baking tray.

  2. Sift the flour and salt into a bowl and make a well in the centre. Combine the butter, milk and 125 ml (4 fl oz/½ cup) water and pour into the well in the flour mixture. Using a flat-bladed knife, stir until just combined.

  3. Turn the dough out onto a lightly floured surface and knead for 20 seconds, or until smooth. Place the dough on the baking tray and press out to a 20 cm (8 inch) round.

  4. Using a sharp-pointed knife, score the dough into eight sections, about 1 cm (½ inch) deep. Brush with a little extra milk, dust with flour and bake for 10 minutes.

  5. Reduce the oven temperature to 180°C (350°F/Gas 4) and bake for a further 15 minutes, or until the damper is golden and sounds hollow when tapped on the base. Turn out onto a wire rack to cool briefly.

  6. Serve warm or at room temperature, with butter.

  7. Damper is best eaten the day it is made, but can be frozen in an airtight container for up to 8 weeks.