This is an Australian bread which has been made for over 100 years. It was made by people camping in the bush by mixing flour and water, but now milk and salt are used for flavor. Enjoy the bread spread with jam. There are many variations to the recipe too, such as pumpkin damper. The dough was traditionally places on a stick and cooked over a fire (much the same way toasted marshmallows. are made)
Served warm with soup these rolls will become a regular! Wrap dampers in a clean tea towel to keep them warm for up to 30 minutes. You could replace the pepper with sea salt and rosemary, and the camembert with grated tasty cheese.
Good Aussie Tucker Mate! I use this recipe all the time and it always comes up trumps! Damper is so versatile it is so nice served spread with butter on a cold night to serve with a bowl of steaming hot soup, or with casseroles or with salads in summer. It is great served with antipasto or dips on a platter or even great to take on picnics, to serve with anything you like. For something delcious try whipping up a batch of Recipe#283917 this butter goes so well with this damper and is so delicious.
This very traditional Australian bread was the staple food of the famous Australian swagman. Traditionally it is cooked in the coals of the campfire but this version is made in your oven. It’s very quick to make and extremely versatile. Damper is a cross between a bread and a scone. It can be either sweet or savoury and the variations are endless – just use your imagination. Try a savoury damper as a side dish with soup. The swaggies often served a plain or sweet damper with butter and golden syrup (corn syrup). Served like this it’s called ‘cockie’s joy’ – a ‘cockie’ being a farm worker, and a ‘boss cockie’ being the person in charge. Damper does not keep well. It is best eaten the day it is made, but it can be frozen and reheated. Give it a try for something different!
This recipe was in the book that came with my bread-maker, lovely served with cream cheese and a large mug of coffee!
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