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Nutrition Facts
Serving Size 1 (148g) Recipe makes 4 servings
Calories 338
Calories from Fat 35		(10%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 11mg		3%
Sodium 1073mg		44%
Potassium 176mg		5%
Total Carbohydrate 64.9g		21%
	Dietary Fiber 2.1g	8%
	Sugars 1.3g
Protein 10.1g		20%
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Australian Damper

Recipe #22353 | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: dale!
Mar 14, 2002

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.

SERVES 4 (change servings and units)

Ingredients

2 1/2 cups plain flour
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon butter
1 teaspoon sugar
1 cup milk, fresh,powdered (or you can just use water)

Directions

1
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.
2
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.
3
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.
4
To cook it in the oven preheat to 350 degrees F.
5
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.
6
Shape into a flattened ball and place on a greased baking sheet or in a round cake tin and bake for about 30 minutes.
7
Doing it this way though is not traditional and just won't taste the same.
8
You eat it straight away while still hot in thick slices with butter, golden syrup, jam or vegemite.
9
This is great camping food and always brings back many happy camping memories.

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Featured Reviews for This Recipe

From: Chef #286824

On Apr 7, 2007

I followed the recipe exactly for an oven but it didnt seem to cook. It was very doughy and heavy. I even put it back in for an extra 20 minutes before giving up

0 people found this review helpful

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From: Michael Keizer

On Oct 19, 2006

My Australian wife was totally rocked of her feet when I served this with Vegemite (the Australian version of Marmite, although most Ozzies will vehemently deny this), so it must have resembled the original pretty well! A nice, soft bread if you like white bread. Like several other reviewers already commented: it is a lot easier to tear than to slice.

0 people found this review helpful

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From: Chef #438771

On Jan 27, 2007

I'm sorry, but my cousins and I just cooked this damper to celebrate Australia Day and we did not enjoy it at all. Definately too much baking powder - that's all we could taste!!

2 people found this review helpful

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From: HeatherFeather

On Oct 20, 2002

Oh, this is so tasty warm from the oven, drizzled with golden syrup and oozing with a pat of butter on top. This is very similar to Irish Soda bread, but has a different taste. Don't expect to neatly slice this bread - it is more of a tearing bread. I made it in the oven and it came out great - would love to try it camping using the campfire method sometime as well. I did knead the dough briefly on a floured board, but only about 1-2 minutes as it seemed ready to bake by then. My family devoured the entire loaf in under 5 minutes and everyone enjoyed it. Thanks for sharing!

2 people found this review helpful

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