"ATW80DS" - Damper (Bush Bread)

In Australia, the natives developed the technique of making damper out of necessity. They often found thenselves away from home for weeks at a time with just a camp fire to cook on and only sacks of flour as provisions, this basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was often eaten with pieces of fried dried meats or sometimes spread with golden syrup (wild honey) as a dessert.

3 cups of self-raising flour
1/2 teaspoon salt (optional)
3 tablespoons butter
1/2 cup milk
1/2 cup water

• Sift flour and salt into a bowl, rub in butter until mixture resembles fine crumbs. Make a well in the center, add the combined milk and water, mix lightly with a knife until dough leaves sides of bowl.

• Gently knead on a lightly floured surface and then shape into a round, put on a greased oven tray. Pat into a round 15-16 cm (6-6 1/2 inch) diameter. With sharp knife, cut two slits across dough like a cross, approximately 1cm (1/2in) deep.

• Brush top of dough with milk. Sift a little extra flour over dough.

• Bake in outdoor fire pit or in a hot oven for 10 minutes, or until golden brown. Reduce heat to moderate and bake another 20 minutes.

Best eaten the day it is made.