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2 cups self-raising flour
1 Tablespoon butter or margarine
1/2 teaspoon salt
approx. 1 cup water
1/4 cup milk
Ideally, sift flour and salt into a large bowl.
Rub the butter through the flour until you get a 'crumbly' mixture.
Gradually stir in water and milk
Cover hands in flour and knead the bread on a floured surface until fairly smooth. Shape into a ball and flatten slightly.
Allow to stand for 5-10 minutes
1. Put a piece of greased foil or baking paper in the camp oven & place the damper on it.
2. With the lid on securely, place coals on the lid for even heat distribution.
3. It should take about 30 minutes to cook & a nice golden brown colour when ready. Give it a 'tap' on the top and bottom. It will sound hollow when cooked.
NOTE: Damper may be ready sooner, or take much longer than 30 mins - check at 20 mins and every 10 mins after that.
1. It is important to get air through the mixture.
2. You may need slightly more or less water than the ingredients suggest. The mixture should be firm, not too wet & able to hold its shape.
3. If you score the dough deeply with a knife, it will cut more easily into segments once cooked.
4. Never try to cook damper over flames - you always need coals.
5. Damper tastes great when smothered with butter or drizzled with golden syrup, and is best eaten while hot.
More Damper Tips
1. Measure and mix dry damper ingredients together before leaving home. Store in an air-tight container or in a plastic zip lock bag ready for use when you want it. Takes up less room than packing all the ingredients separately & saves time in preparation.
3. Stale damper or bread can be 'revived' by moistening with a little water, wrapping it in foil and heating in the camp oven.