Perfect to make as a dinner accompaniment, or a camping meal, this versatile damper will not disappoint.
Whether you are camping or just want to make some 'damper' bread, without the preservatives you get from shop bought bread, then this is the recipe for you.
There is a history to damper in Australia. It was traditionally prepared by stockmen, drovers and swagmen who had very limited ingredients. It was usually made from flour, water and sometimes milk. With hardly any preparation time, and absolutely no waiting time, this damper is ready to go into the oven as soon as you make it.
Today, damper has come a long way and has become versatile. You can add all sorts of ingredients to it, such as olives, herbs, cheese, sun dried tomatoes or anything that you can find in your pantry that goes well with bread.
This is a recipe that is easy to prepare and you can get the kids making it with you as it is fun and doesn't take any time in rising or kneading (as with other baking recipes.)
These days, with so many preservatives in shop bought bread, we have thought about making a damper a night to have with our dinner and also to have for the next day. It keeps for a couple of days and you can flatten it out and toast it. The damper comes out crunchy on the outside, but soft and doughy on the inside.
: 10 minutes
: 35 minutes
: 6 servings
2 cups of self raising flour
Half a teaspoon of salt
Half a teaspoon of caster sugar
2 tablespoons of butter or margarine
1 cup of milk
A handful of pitted olives
A handful of sun dried tomatoes
150 grams of mozzarella cheese
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