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Damper is a simple yet iconic bread from Australia, originally baked by swagmen and early settlers. This rustic loaf is a staple at bush gatherings and barbecues, often enjoyed with a hearty stew or sweetened with jam. Its easy preparation makes it a beloved choice for outdoor cooking.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the self-raising flour, salt, and sugar. Make a well in the center and pour in the milk and water. Mix until a soft dough forms. If the dough is too sticky, add a little more flour. If it is too dry, add a bit more water.
Turn the dough out onto a lightly floured surface and knead gently for a few minutes until smooth. Shape the dough into a round loaf and place it on the prepared baking sheet. Flatten the top slightly.
Use a sharp knife to score a cross on the top of the loaf. This helps the bread to cook evenly.
Brush the top of the dough with the melted butter. Bake in the preheated oven for about 30-35 minutes, or until the damper is golden brown and sounds hollow when tapped on the bottom.
Remove the damper from the oven and allow it to cool slightly on a wire rack. Serve warm with butter, jam, or golden syrup.
Enjoy your meal!
Damper is a traditional Australian bread made from self-raising flour, salt, and water, often baked in the bush.
Damper originated from the early Australian settlers and swagmen who needed a simple bread to cook over campfires.
The key ingredients in Damper are self-raising flour, salt, sugar, milk, water, and melted butter.
Damper takes 45-55 minutes to make from start to finish.
Serve Damper warm with butter, homemade jam, or alongside soups and stews for a comforting meal.