DAMPER RECIPE RECIPES

Steps:

• Sift the flour and salt into a bowl and make a well in the middle.
• Pour in the milk and mix.
• Grease the camp oven or round baking pan and dust with flour.
• Place dough in the camp oven or pan.
• Cut a cross in the top surface of dough.
• Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F).
• Eat with a cup of tea, boiled in a billy.

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.