If you’ve ever gone camping, you’ve probably heard of damper — an old standby of bush life. The bread originates from Australia and is classified as soda bread. It is believed that drovers and stockmen curated the delicacy for their treads through remote areas. Bushmen would be away for weeks at a time with little to no supplies and with only a few ingredients at hand, damper delivered a filling food option. Traditionally, the bread is baked using flour, salt and water, in the hot wood ashes of a campfire or an open fireplace. A maven bushman would be able to produce a loaf free of ashes and grit, though this proves a meticulous task, as the dough is enveloped in debris. The damper is tapped and if there’s a hollow sound, it’s ready to be sliced.
But the fact that the bread is so versatile is its upmost quality. Whether you add cheese or eat it with dried meat and “cocky’s joy” (Australian slang for golden syrup), damper is sure to please. In the spirit of Australian frontiersmen, bring the campfire to your kitchen with this rustic legend.
Ingredients:
- 4 cups self-rising flour
- ½ teaspoon salt
- 1 and ½ cups milk
- 1 tablespoon butter
- 1 cup of shredded sharp cheddar cheese
Preparation:
- Preheat oven to 425 degrees Fahrenheit. Grease a baking sheet with butter.
- Stir together flour and salt.
- Make a well in the flour mixture and pour in milk. Add cup of cheese.
- Stir until the dough starts to form. On a lightly floured surface, shape the dough into a round loaf.
- Place on the baking sheet. Take a knife and cut a cross in the top of the dough.
- Bake for 30 minutes.
- Slice the damper and coat with butter, maple syrup, honey or jam.
