Damper

In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a 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 It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace.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 eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.

description from aussie-info.com

Damper is a traditional Australian bread - popular at BBQs and super easy to make! Because of the limited supplies available out on the range it is not at all difficult to make. There is no yeast and little kneading so there is not much you can mess up here! This is the first real recipe that I ever made entirely on my own. In fact I made this for my 6th grade class (demonstrated in the classroom!) and it came out beautifully. (And - so they said - deliciously!) I love to make this hearty bread with soup.

3 cups all-purpose flour

2 Tb baking powder
1 ½ teaspoons salt
3 oz butter

½ cup milk
½ cup water
extra flour

1. Sift dry ingredients into bowl, cut in butter until mixture resembles fine breadcrumbs, fairly even in size.
2. Make a well in center of dry ingredients, add combined water and milk all at once; mix lightly with sharp knife in cutting motion. Turn out on to lightly floured surface; knead lightly.
3. Knead dough into round, place on greased oven tray. Pat dough out to a 6 inch circle. With sharp knife, cut two slits across dough like a cross, approximately half an inch deep. Brush top of dough with milk, sift a little extra flour over dough. Bake at 375°F for 10 minutes or until golden brown, reduce heat to 350°F, cook a further 15 minutes.