Best 4 Easy Australian Damper Recipes
In the vast culinary landscape of Australia, one bread stands tall as a symbol of the nation's rich heritage and enduring spirit: the humble damper. This iconic bread, a staple of outback cuisine, has a history as rugged and resilient as the land itself. Whether it's cooked in the coals of a campfire, baked in the wood-fired ovens of homesteads, or prepared in modern kitchens, damper embodies the essence of Australian culinary traditions. Its simple yet versatile nature has given rise to a diverse range of recipes, each with its unique flavor and texture. From the classic plain damper to variations infused with herbs, cheese, and even vegemite, the damper's versatility knows no bounds. In this article, we present a collection of easy-to-follow damper recipes that capture the spirit of Australia's culinary heritage. Whether you're a seasoned baker or a novice looking to explore the delights of damper, these recipes will guide you through the process of creating delicious, authentic damper that will transport your taste buds to the heart of the Australian outback.
Here are our top 4 tried and tested recipes!
AUSTRALIAN DAMPER
This is the bread made by drovers in the Australian outback. It's great camping food as it's traditonally cooked in the coals of a camp fire.
Provided by dale7793
Categories Breads
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- The best way to make this is to mix together the dry ingredients then add the liquid and butter and mix well and then knead it for about 5 minutes.
- Then wrap it in a double layer of greased foil and place it in the coals of the campfire, poking it in and retrieving it a bit later hoping it's done.
- I've also had it where you just throw the dough into the coals and pull off the blacked outside when it's done and eat the inner part.
- To cook it in the oven preheat to 350 degrees F.
- Combine the flour, baking powder, salt and sugar and mix well. Rub or cut in the butter. Stir in the milk to form a dough.
- Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.
- Doing it this way though is not traditional and just won't taste the same.
- You eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.
- This is great camping food and always brings back many happy camping memories.
5 INGREDIENT AUSTRALIAN DAMPER RECIPE
Damper is such an iconic Australian camping bread, and this easy recipe only needs 5 ingredients. Break apart the crumbly crust and slather it in butter.
Provided by Wandercooks
Categories Side Dish
Time 30m
Number Of Ingredients 6
Steps:
- Preheat your oven to 180˚C (360˚F), and line a tray with baking paper.
- Next, place the self-raising flour, salt in a large mixing bowl (along with half the rosemary if using). Chop the butter into small cubes, pop it to the flour mix and rub it into the flour with your hands to combine.
- Form a well in the centre, then pour in the milk and water. Give everything a really good stir until it forms a nice dough.
- Divide the dough into four portions for tasty mini dampers, or make one large damper.
- Now pop your dough onto the lined tray and slice a cross into the top using a sharp knife.
- Optional: Garnish with remaining rosemary.
- Bake for around 25 mins at 180˚C (360˚F) until your gorgeous damper is golden brown and delicious. Tap the bottom and your damper should sound hollow - that's when you know you're done!
Nutrition Facts : Calories 282 kcal, Carbohydrate 49 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 633 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
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.
Provided by Mrs B
Categories Breads
Time 1h
Yield 1 round, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 375F / 190C /gas mark 4.
- Sift flour, salt and sugar into a large bowl, rub in the butter.
- Stir in milk and enough water to mix to a sticky dough.
- Turn dough onto a floured surface, knead until just smooth.
- Place dough onto a greased baking tray and press into a 16cm round.
- Cut a cross in the dough, about 1cm deep; brush with a little extra milk then sprinkle with a little extra flour; bake for about 45 minutes; lift onto a wire rack to cool.
Tips:
- Choose the right flour: For a classic damper, use plain flour. For a more flavorful damper, use a blend of plain and wholemeal flour.
- Don't overwork the dough: Overworking the dough will make the damper tough. Mix the ingredients just until they come together.
- Let the dough rest: Before baking, let the dough rest for at least 30 minutes. This will allow the gluten to relax and make the damper more tender.
- Bake the damper in a hot oven: The damper should be baked in a hot oven (200°C or 400°F) for the first 15 minutes. This will create a crispy crust.
- Reduce the oven temperature: After 15 minutes, reduce the oven temperature to 180°C or 350°F. Continue baking the damper for another 30-40 minutes, or until it is golden brown and cooked through.
- Serve the damper warm: Damper is best served warm, with butter, jam, or honey.
Conclusion:
Damper is a delicious and easy-to-make bread that is perfect for any occasion. With its simple ingredients and straightforward instructions, damper is a great choice for beginner bakers or anyone looking for a quick and satisfying bread recipe. Whether you are camping in the outback or enjoying a picnic in the park, damper is a delicious and versatile bread that is sure to please everyone.
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