Damper recipe easy

Early Australian colonists ate a lot of damper bread. The dough was traditionally cooked on an open fire. Have a beer bottle on hand if you plan to use this method. You never know if some of the ashes will still glow when you eat the damper!


  • 4 cups self-rising flour
  • One teaspoon salt
  • One tablespoon of butter softened.
  • 1 cup milk
  • 1/2 cup water


    1. Preheat the oven to 425°F (220°C). Grease the baking sheet.
    2. In a large bowl, combine flour and salt. Rub the butter into the mixture until it resembles coarse breadcrumbs. Pour milk and water into the well, then stir to combine.
    3. Form an 8-inch loaf by turning the dough onto a lightly floured surface. Place the loaf on the pan and cut a cross with a sharp knife.
    4. Continue baking for 5-10 minutes after the 25-minute preheated time. Lower the temperature to 175 degrees C (350 degrees F) and bake the bread for another 5-10 minutes. The bottom of the loaf should sound hollow and golden brown.


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