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
- Preheat the oven to 425°F (220°C). Grease the baking sheet.
- 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.
- 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.
- 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.