BREADS & DAMPERS

DAMPER

There are thousands of damper recipes and since so many of our members will be trying to win the competition for the best damper here are a couple you may like to try.

Cattleman’s Damper

Prior to cooking, prepare your coals or heat beads and camp oven making sure you know how to distribute them top and bottom to ensure a well cooked golden brown damper.

Ingredients:

  • 3 parts self-raising flour to 1 part full cream powdered milk
  • 1/2 teaspoon of salt
  • 6 cans of beer (use one can for the damper and drink the others!)

Method:

Mix dry ingredients together. Add beer while continuously mixing (and drinking the other 5) until a soft bread-like dough forms. Shape into a large ball and place in the well greased camp oven. It's a good idea to try and keep the damper off the bottom of the oven by using a cake rack and foil or dish. Place the camp oven amongst the coals or heat beads ensuring an even spread on the lid and leave to cook for about 20 minutes. Then keep checking progress and turning the oven and lid (as described last month).

Your damper should have a golden brown colour and should sound hollow when tapped (the same sound as your head if you've knocked off the five cans). If not, replace the lid and keep cooking (and drinking) remembering to check from time to time if by then you are still interested in cooking a damper.

NOTE: Increasing the number of cans of beer will not affect the damper, but.......

Cheesy Bacon Damper (Courtesy Subaru 4WD Club of Victoria)

Ingredients

  • 45gm (1 1/2 tblspns) of butter
  • 4 rashes of bacon finely chopped
  • 2 1/2 cups Plain Flour
  • 1 cup of grated cheese (tasty)
  • 4 tspns baking powder
  • 2 eggs
  • 6/8 spring onions - finely chopped
  • 1 cup of milk (can be evaporated)

Method:

Sift the flour into a large bowl. Rub the butter into the flour with your fingertips. Lightly cook the bacon and onions in a little oil or butter for a few minutes until the onion is transparent and then mix through the flour/butter mix along with the cheese. Beat the eggs and the milk and fold into the flour mix. Continue mixing until if forms a soft dough. Form into a ball and place in your hot preheated and well-greased camp oven and bake for around 45 minutes or until cooked.

Old-Fashioned Damper

Ingredients:

  • 4 cups self-raising flour
  • 3/4 cup of milk
  • 1 teaspoon baking powder
  • 1/2 3/4 cup of water
  • 1 teaspoon salt
  • 30 grams of butter, melted
  • 1 tablespoon castor sugar

Method:

Sift flour, baking powder and salt into a bowl, stir in sugar and make a well in the centre. Combine milk, 1/2 cup of the water and butter and add all at once to the flour.

Mix briefly and lightly to a soft and slightly sticky dough. Add the remaining water if necessary. Turn the dough out onto a lightly floured surface and knead briefly forming dough into a ball.

Flatten slightly, brush with milk and sprinkle with a little flour. You can cut a few crosses through the damper for effect. Bake in a well greased preheated camp oven until ready.