36 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 12
  • 1 Rating Star 5
  • 3 Rating Star 4

Damper Bread was a staple of the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.

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  • 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

132.92 calories; 3.84 g protein; 25.5 g carbohydrates; 1.41 g fat; 3.34 mg cholesterol; 590.49 mg sodium. Full Nutrition


Reviews (27)

Read All Reviews

Most helpful positive review

11/05/2003
I have varied this recipe by adding a few ingredients of my own. For example today I added 2 cups of grated Cheddar cheese Some olives some sun dried toamtoes and then followed the rest of the recipe. Boy was that a hit!
(57)

Most helpful critical review

09/21/2003
I really didn't care for this bread.
(23)
36 Ratings
  • 4 Rating Star 15
  • 5 Rating Star 12
  • 1 Rating Star 5
  • 3 Rating Star 4
11/05/2003
I have varied this recipe by adding a few ingredients of my own. For example today I added 2 cups of grated Cheddar cheese Some olives some sun dried toamtoes and then followed the rest of the recipe. Boy was that a hit!
(57)
11/05/2003
Yummy I am from Australia and have been craving damper for some time. I made it with some meat pies and my whole family loved it! Including the "in laws"!!
(36)
04/14/2003
We liked it. It was a little difficult to get it to slice properly kinda crumbled a bit. Very tasty and good because my friend can not have yeast bread and this was a good substitute
(34)
09/21/2003
I really didn't care for this bread.
(23)
05/16/2006
Yummo!! Damper can also be cooked on the campfire; wrap the loaf in alfoil (tin foil) and cook in hot coals. Use plenty of foil as damper will expand a lot as it cooks and bury in coals with a shovel. (Is best to use a fire that has died down to just hot coals.) As the submitter said damper will be cooked when it sounds hollow. If your really keen wrap a handful of dough around 5-10cm of the end of a clean stick and toast it over the campfire; once cooked pull it off the stick and fill with honey and butter!!! A bit of trial and error but good fun and delicious!!
(15)
06/20/2007
this is best served by the fire (in the bush of course!) with golden syrup and chocolate mushed into it. Shove the dough on the end of a stick and hold it over the fire this way the outside will be crunchy and the inside will be mushy. Don't forget a beer!
(13)
07/21/2003
excellent bread-made it with goat's milk and it tasted great!
(8)
07/15/2003
This was great. It reminds me of Irish Soda Bread without all the fuss. This is made from pantry items you always have on hand. It crumbled a little and wasn't easy to slice but worth the extra effort.
(8)
01/01/2008
This is a good recipe for a traditional bread rarely seen these days. Be sure to spread lots of Golden Syrup for a real taste of Oz...
(5)