Damper bread is an Australian classic. Traditionally eaten by drovers, swagmen, and stock men, it was popular as it only uses the most basic of ingredients so was simple to prepare when spending weeks away from home. Prepared in the ashes of campfires, it was eaten with meat or golden syrup.
This recipe is based on one by Lorraine Pascale -Â I was watching her programmeÂ Fresh, Fast and Easy Food on the BBC and couldnâ€™t believe how easy this looked like to bake.Â No need to leave to rise, no yeast, so I had to give it a go.
You can add anything else to it like olives, cheese…you choose. Itâ€™s now a family favourite – it’s simple but delicious.
Ingredients Â Â Â Â Â Â
450g/ 16 oz self raising flour
Â½ teaspoon salt
1 tablespoon extra virgin olive oil
3 branches of rosemary
225ml warm water Â
How to make your Aussie damper breadÂ
- Preheat the oven to 200Â°C/400Â°F/Gas mark 6.Â Grease a large baking sheet.
- Place the flour, salt, extra virgin olive oil into a large bowl. Mix well. Chop the rosemary and mix in.
- Make a well in the middle of the mixture, add the warm water and mix well.
- Turn the mixture out onto a well-floured surface and shape into a ball.
- You can also use a wooden spoon handle to press a star shape into the top of the loaf.
- Place this into the oven for 30 â€“ 40 minutes until golden brown.
Have you tried our Aussie damper bread recipe? Was it nice? Let us know what you thought in the comments section!