Recipe by Rita~
Damper is a traditional Australian bread, made without yeast, and commonly made on a campfire in a cast iron camp oven. This is tweeked from Margaret E. Walker article in Outback Camping When Margaret was asked her what kind of tasty cheese, and learned that the word 'tasty' is used in Australia the way 'sharp' is used in the US. We thanked Margaret for helping us learn and had a good laugh at the thought of eating non-tasty cheese.
- 473.18 ml self-raising flour, sifted
- 1.23 ml salt
- 28.34 g butter, in small pieces
- 236.59 ml sharp tasty cheese (grated)
- 29.58 ml grated parmesan cheese
- 1 garlic clove, finely minced
- 29.58 ml chives, chopped
- 118.29 ml milk
- 118.29 ml water
- 14.79 ml parmesan cheese
Directions See How It's Made
- Preheat oven to 425°F.
- Sift flour and salt together in a large bowl. Using fingers rub in the chopped butter until it is the consistency of breadcrumbs. Add cheeses,garlic and chives. Mix well.
- Combine milk and water. Make a well in flour and pour in all of the liquid, reserving a little for glaze. Mix quickly into a soft dough, using a knife or the hands.
- Turn onto a lightly floured board and knead lightly. Press into a round. Place onto a greased baking tray. Glaze with leftover milk and water mixture and sprinkle with extra cheese.
- Bake 15-20 minutes in 425°F oven, and serve sliced with butter or olive oil.
- Individual dampers can also be shaped and baked for the same time and temperature.