Easy Australian Damper

Damper is a traditional Australian bread. There are probably as many variations as there are people to cook it! This recipe comes from the Australian Women’s Weekly cookbook “Muffins, Scones and Breads”. This is a very useful recipe for those times when you want to make bread, but don’t have time to use yeast. Damper has a hard crust and a fairly close texture. Its not a light bread (not the sort of bread you’d use to make dainty cucumber sandwiches, for example!), but it is tasty and is also good toasted. I have found various surces of information about Damper on the internet and learned that originally Damper would have been cooked in the ashes of a bush fire. The ashes were flattened and the Damper was placed there to cook for 10 minutes. Then the Damper was covered with ashes and coked for another 20-30 minutes. The Damper was cooked until it sounded hollow when tapped. This recipe was posted for Zaar World Tour 2005.

Sun-Dried Tomato Damper

A twist on the traditional Australian damper bread recipe. Cooking time includes dough resting time.

Vegemite Damper

A great Aussie favourite which incorporates the best Aussie fav….VEGEMITE. I got this recipe from another Aussie Icon…. the A.B.C. You will only need 2/3 stubby, what you do with the rest is up to you!

Zucchini and Cheese Damper

It’s that time of year again when zucchinis are growing rampantly in the garden. Here is a great simple bread to make to use up some of the excess. Feel free to add a bit of garlic or chives too if you like/

Cheese and Sesame Damper Scrolls

A New Idea find. An Australian cup is 250ml and a tablespoon is 20ml. To achieve a light result, it is important to handle damper dough quickly and gently.

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