Damper Bread Recipe
Luckily a traditional damper recipe is super easy to recreate. Add milk until you have a soft dough.
Damper Bread Recipe Damper Recipe Food Australian Food
Cook the dampers over a campfire or barbecue for 10-12 minutes keep turning them so they turn golden brown all over.
Damper bread recipe. Preheat the oven to 200C. Turn out onto a floured surface knead and shape into a flat ball. Wrap some kitchen paper or a napkin around the damper and pull off the stick.
Line a baking tray with grease proof non-stick paper. In a large bowl stir together the flour and the salt. Remove the damper from the stick break it open and add your own topping.
With just 10 mins preparation time and 25 mins in the oven this speedy loaf is ready on the table in just 35 mins. Dont worry if you dont have a camp fire or camp oven to cook with either baking the damper in your regular kitchen oven will work just as well. While flour is hygroscopic the butter bananas and milk will offer enough wetness to soak it all up.
Its effortless can be made in an oven or over a coal-fired camp. Shake the pot from time to time during baking to ensure even browning. Ride to Greatness with Alex Toussaint.
With pastry blender or your hands cut in butter. Carefully tap the dough with your finger when its cooked it should feel solid when you tap it. Bake the damper for about 45 minutes or until the top is lightly browned.
2 cups of self-raising flour 34 cup of milk. Its packed with Mediterranean flavours such as sundried tomatoes jalapenos pepperoni capers and more. About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy Safety How YouTube works Test new features.
As you can see in the recipe we have a lot of flour and not much liquid it seems. With parental supervision let the kids cook the bread over the fire for. The outside is golden and crunchy with a filling inside.
The key ingredients for damper bread are self-raising flour and milkwater everything else tends to vary from recipe to recipe. Enjoy warm from the. This damper recipe is a celebrated Australian bread.
Bake for 30 minutes at 190c or until golden brown. The simplest damper recipe is mixing an amount of flour with half the amount of water and adding a generous pinch of salt. Its amazingly quick and easy to make and makes a nice change from your traditional white loaf.
Jam butter or anything you like. 3 cups self rising flour. Rub the the butter cubes flour and salt together until the mixture resembles breadcrumbs.
Make a well in the center of the flour mixture and pour in the milk and water. Add herbs garlic butter spread grated cheese etc to the damper mix when you become used to making damper well to give it some flavor. A few years ago I remember making a delicious Damper bread recipe.
Damper is a traditional Australian bread similar to Irish Soda Bread. Aussie Damper One Pot Chef - YouTube. After about 15-20 minutes the damper should be golden on the outside and have doubled in size.
The bread will swell during baking. This Italian cheesy damper bread is so easy using self-raising flour and tastes like a delicious cheese scone. Its a wonderful 3 ingredients bread.
Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Here we take the damper recipe and we add some tasty bananas and nuts that makes this bread recipe into part breakfast part dessert. Cook each damper over the embers turning constantly so as not to burn.
The damper bread is then baked in the oven for 45-50 minutes until it sounds hollow on the bottom and is golden on the top. Add the butter and rub it into the flour with finger tips until it resembles fine bread crumbs. Let the bread sit for 10 minutes before cutting it.
Do this two more times so your bread looks like a kind of clock face of eight triangular. Divide the damper into six portions form into balls and shape into ovals around the top of six long thick sticks. It has no yeast but gets its rise from self-raising flour.
To get the large pieces of butter up to the surface shake the bowl.
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