Best 3 Australian Bush Bread Damper Recipes
Welcome to the world of Australian bush bread damper, a traditional and iconic staple of Australian cuisine. This hearty and versatile bread has been enjoyed by Australians for centuries, dating back to the early days of European settlement. Whether you're a seasoned camper looking for a campfire treat, a history buff wanting to experience a taste of the past, or simply a food enthusiast seeking new culinary adventures, this guide will take you on a journey to discover the best recipes for cooking authentic Australian bush bread damper. From basic damper recipes that capture the essence of this classic bread to creative variations that incorporate unique flavors and ingredients, this article will provide you with all the information you need to create a delicious and memorable damper experience.
Here are our top 3 tried and tested recipes!
AUSTRALIAN DAMPER
Damper Bread was a staple of the early Australian settlers' diet. Traditionally, the dough was cooked directly on the coals of an open fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!
Provided by Warren Lower
Categories Bread Quick Bread Recipes
Time 1h
Yield 15
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F (220 degrees C) Grease a baking sheet.
- In a large bowl, stir together the flour and the salt. With pastry blender or your hands, cut in butter. Make a well in the center of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 8 inches across. Place the loaf onto the prepared pan and using a sharp knife, cut a cross in the top.
- Bake for 25 minutes in the preheated oven, then lower the temperature to 350 degrees F (175 degrees C) and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
Nutrition Facts : Calories 132.9 calories, Carbohydrate 25.5 g, Cholesterol 3.3 mg, Fat 1.4 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 0.7 g, Sodium 590.5 mg, Sugar 0.8 g
AUSTRALIAN BUSH BREAD - DAMPER
Damper is the bush-bread of Australia. Drovers (cowboys) baked Damper in camp ovens buried in the hot ashes of their camp fires in the Outback, but if you don"t want to build a camp fire in your backyard, damper can also be baked in a normal kitchen oven. To eat a damper: Cut the damper into rustic chunky slices, spread a liberal amount of butter on the damper and top with either jam, honey or Golden Syrup. YUM.. You just got to have a cuppa with it.
Provided by Chrissyo
Categories Breads
Time 45m
Yield 1 Damper
Number Of Ingredients 5
Steps:
- Sift the flour and salt into a bowl and make a well in the middle.
- Pour in the milk and mix.
- Grease the camp oven or round baking pan and dust with flour.
- Place dough in the camp oven or pan.
- Cut a cross in the top surface of dough.
- Close lid of camp oven and bake in the hot ashes of your camp fire for about thirty minutes, or bake in preheated normal kitchen oven for 30 minutes at 220° C (425° F).
- Eat with a cup of tea, boiled in a billy.
DAMPER
The damper or bush-bread is a delicious unleavened Australian bread traditionally baked on hot coals but which can also be baked in the oven.
Provided by Mike Benayoun
Categories Bread
Time 55m
Number Of Ingredients 4
Steps:
- Add the flour and baking powder in a bowl.
- Start mixing with a spoon and slowly add in the water (or milk).
- Add the salt and mix with the hands until all the flour is well moistened and it begins to form a ball. If necessary, add water (or milk) or flour to adjust the texture.
- Remove the dough from the bowl and place it on a lightly floured surface, fold it, turn it over and knead it briefly until it is smooth. However, do not knead the dough too much as this will make the damper heavy.
- Preheat the oven to 410°F / 200°C.
- Heat a cast iron pot or Dutch oven in the oven for 5 minutes. Dust the pot with flour and add the dough in it. Flatten the ball of dough to the edges.
- Bake the damper for about 45 minutes or until the top is lightly browned.
- The bread will swell during baking.
- Shake the pot from time to time during baking to ensure even browning.
- The bread is baked when a knife inserted in the center of it comes out clean. The bread should offer a hollow sound when tapped in the center.
- Let the damper sit for 5 to 10 minutes before serving.
Tips:
- Use the right flour: While plain flour can be used to make damper, self-raising flour is the best choice as it contains a raising agent that will help the bread rise. If you are using plain flour, add a teaspoon of baking powder for every cup of flour.
- Don't overwork the dough: Damper dough is a quick and easy dough to make, and it's important not to overwork it. Overworking the dough will make it tough and dense.
- Let the dough rest: Before baking, let the dough rest for at least 10 minutes. This will allow the gluten in the flour to relax, making the bread more tender.
- Cook the damper over coals: Damper is traditionally cooked over coals, which gives it a unique flavor and texture. If you don't have access to a campfire, you can bake the damper in a Dutch oven in your oven or on your stovetop.
- Serve the damper fresh: Damper is best served fresh, while it is still warm and slightly crispy on the outside and fluffy on the inside. You can serve it with butter, honey, jam, or your favorite spread.
Conclusion:
Damper is a delicious and versatile bread that is easy to make and can be enjoyed in many different ways. Whether you are camping in the Australian bush or simply looking for a new bread to try, damper is a great option. With its simple ingredients and rustic flavor, damper is sure to become a favorite in your home.
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