This was nice and moist but very heavy (but that's probably just because I'm used to yeast bread). Admittedly, I haven't had "real" damper for many years, but this is more or less like I remember. I had to cook it a bit longer than my bread machine cycle (actually called the "damper" cycle) went for, because that only cooked it for about 40 minutes. I gave it about another 15 minutes. It was very pale on the top, but well browned on the bottom and a bit hard. Most recipes use self-raising flour, rather than bread flour, and I think that using a lower gluten flour might help.
This bread is the perfect choice if you want the taste and texture of a simple basic bread, but don't have the time to deal with a yeast dough. The only adjustment I made was that since I didn't have powdered milk, I used a mixture of half milk and half water for the liquid. The bread had a fantastic aroma while baking, a great texture, a flavor that reminded me of a good biscuit but with the firmer texture of bread, and a slightly crispy, slightly chewy crust. Plain, it's a good. When I put a little butter or margarine on it,it seemed to compliment the flavor so well, that I knew I would not only make this again, I would serve it at a dinner party without hesitation. Thanks for an excellent bread! Oh, by the way, I stored it in a plastic bag, and it seems to keep its freshness for a few days too! An added benefit!
Works well and it has a great taste. Popular with my toddler.