By Nif on July 27, 2012
Photo by Debbwl
Photo by Debbwl
"Damper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!"
Serving Size: 1 (117 g)
Servings Per Recipe: 8
"good bread .would not use salt next time. i think the self rising flour must have some to.and i dont add alot of salt to my food .good flavor combo zaar world tour 8"
"What a great damper mate!!! I made 1/4 of the recipe and it worked out perfectly!! A very flavorful crispy and cheesy bread. I opted to use grated parmesan cheese and it made it a nice salty, buttery treat this morning. Thanks for sharing the recipe. Made for ZWT8."
"Absolutely amazing! And moist! And delicious! The combination of herbs and spices are fantastic, and nothing was overpowering. It also stayed well, refriegerated overnight."
"During a previous ZWT, I had made another recipe for Damper that we really enjoyed. I was hoping this one would be as good and I was not disappointed! We loved the combined flavors and the only change I made to use a good bit more cheese than called for. Made for Bistro Babes, ZWT 8."
"Nice easy bread with a nice savory flavor. I made only a .25 of recipe as a side to our morning omelet, used whole wheat flour thus the dark look of the bread, also used cheddar cheese. Did have to guess at the oven tempter as the recipe says 400C which is came to something like 752F (Say what? That can't be right!) so I decide to use 400F for the first 20 minutes and drop it to 350F for the last 15 minutes which worked perfectly. All in all we enjoyed, thanks for the post."