DAMPER

Damper is an unyeasted mix and bake bread and originated in Ireland, where it is known as soda bread. In Australia we do not use bi carbonate of soda or baking soda in the recipe. Damper was traditionally made by swagmen, farmers and travellers, moving from farm to farm and was made with 3 ingredients, flour, salt and water. It is very easy to make freshly baked damper at home. Ingredients........500gm plus 2 dsp of plain flour, 2 tbs of baking powder, 2 tbs of dried milk powder, 1 tsp of salt. Preheat your oven to 200deg C. Place an ovenproof lidded Dutch oven 25cm/10 " in diameter into the oven to heat up. Place the flour, baking powder, milk powder and salt into a bowl of your electric mixer and mix together. Make a well in the centre and add 350ml of water and use your dough hook to combine, contine to mix until the dough comes together and is smooth, add a little extra flour if needed. Form the dough into a ball. Use a sharp knife to slice 4 diagonal lines across the top of the dough. ( do not drag the knife across the dough). Remove the Dutch oven from the preheated oven and lightly dust the bottom of the pot with a little of the extra flour. Carefully place the dough into the Dutch oven, cover with the lid and cook for 25 minutes. Now remove from the oven, leaving the lid on and set aside for 10 minutes. Place the damper on a clean work counter and cover with a clean linen tea towel until ready to slice. Can be served warm or cold.