Kitchen Krafts:

Australian Damper

By Paulette M. Bochnig

Damper, a coarse Australian bread, was first cooked by Aussie settlers in their campfire ovens. The early settlers, who often had to be away from their homesteads for long periods of time, traveled through the Australian bush on horseback, carrying all their supplies in saddlebags. Damper was made from only flour, water, and onions because these things wouldn’t spoil during the long trips. In today’s modern kitchen, damper is made with milk instead of water. And just about anything can be added for a different taste, sweet or savory.

2 cups self-rising flour

1/2 cup raisins or other dried fruit

1 tablespoon sugar

1 cup milk

1. In large mixing bowl, stir together flour, fruit, and sugar.

2. Use spoon to make hole in center of mixture, then pour milk into hole. Mix until dough is moist and sticky.

3. Pat dough into round loaf on greased baking tray.

4. Bake in 400° F (205° C) oven for 30 minutes. Cool.

5. Slice, and serve with butter or cream cheese.

Photo by Welden Andersen