Hot damper bread, fresh from the oven
Serves 8-10
This dense frontier bread is traditionally cooked in hot campfire embers. Enjoy plain, with jam and butter, or dunked in chicken noodle soup. This recipe can safely be halved.
Ingredients:
8 cups flour
1 Tbsp salt
1/4 cup baking powder
1/4 cup sugar
2.5 cups milk
Method:
1. Preheat oven to 425F. Grease a lasagna pan with butter or vegetable oil.
2. Add salt, baking powder, and sugar to a small bowl. Whisk to combine. In a large bowl, whisk together flour with the other dry ingredients until evenly distributed. Add milk and stir with a wooden spoon to form a stiff dough.
3. Press evenly into pan. Cut lines 1/4″ into the dough with a sharp knife.
Scoring the dough with a sharp knife results in a prettier bread.
4. Bake for 25 minutes or until golden. Serve hot or room temperature.
Thank you for following our Adventure, where I cook a meal from every country in the world, A-Z! Many smiles to you and your family. Love, Sasha
I’m not sure where you found this recipe but I’ve never seen damper baked flat like that. I also don’t know about dunking it in chicken noodle soup (not particularly Australian), the most traditional Aussie way to heat damper is hot straight out of the fire (or oven) with butter and golden syrup.
As another note, traditionally damper wouldn’t have been made with milk because it was invented by swagmen travelling though the bush with a pack so they wouldn’t have had milk, they would have used other liquids such as water, beer or even tea. However, modern damper is often made with milk