Australian Damper Recipe

Self-raising flour: This flour contains a leavening agent, which helps the bread rise.

Salt: Enhances the flavor of the bread.

Milk: Adds moisture and richness to the dough.

Butter: Provides a tender texture and rich flavor.

When rubbing in the butter to the flour, make sure the butter is chilled and cubed. This helps create a better texture in the dough. Use your fingertips to gently rub the butter into the flour until the mixture resembles fine breadcrumbs. This technique ensures that the butter is evenly distributed, which contributes to a light and fluffy damper.

• self-raising flour - Substitute with all-purpose flour and baking powder: Use 3 cups of all-purpose flour and add 4 ½ teaspoons of baking powder. This combination will mimic the leavening effect of self-raising flour.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and will provide a similar flavor profile.

• milk - Substitute with buttermilk: Buttermilk will add a slight tang and tenderness to the damper, enhancing its flavor and texture.

• chilled and cubed butter - Substitute with vegetable shortening: Vegetable shortening can be used in the same quantity and will provide a similar texture, though the flavor will be slightly different.

• Allow the damper to cool completely before storing. This helps prevent condensation, which can make the bread soggy.

• Wrap the cooled damper tightly in plastic wrap or aluminum foil. This will keep it fresh and prevent it from drying out.

• For short-term storage, place the wrapped damper in an airtight container or a resealable plastic bag. Store it at room temperature for up to 2 days.

• If you plan to keep the damper for longer, consider freezing it. Wrap the damper in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn.

• Place the wrapped damper in a freezer-safe bag or an airtight container. Label it with the date to keep track of its freshness.

• The damper can be frozen for up to 3 months. When ready to use, thaw it at room temperature or reheat it in the oven.

• To reheat, preheat your oven to 180°c (350°f). Remove the damper from its wrapping and place it on a baking sheet. Heat for about 10-15 minutes or until warmed through.

• For a quick thaw, you can also use the microwave. Place the damper on a microwave-safe plate and cover it with a damp paper towel. Microwave on low power for 1-2 minutes, checking frequently to avoid overheating.

• Enjoy your damper with a spread of butter, jam, or alongside a hearty soup or stew.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Wrap the damper in aluminum foil to prevent it from drying out.
  3. Place the wrapped damper on a baking sheet and heat for about 10-15 minutes, or until warmed through.
  4. For a crispier crust, unwrap the foil for the last 5 minutes of reheating.

• Microwave Method:

  1. Slice the damper into individual portions.
  2. Place a damp paper towel over the slices to retain moisture.
  3. Microwave on medium power for 30-60 seconds, checking frequently to avoid overcooking.

• Toaster Oven Method:

  1. Preheat the toaster oven to 180°C (350°F).
  2. Slice the damper into individual portions.
  3. Place the slices on a baking tray and cover loosely with aluminum foil.
  4. Heat for about 10 minutes, or until the damper is warmed through.

• Stovetop Method:

  1. Slice the damper into individual portions.
  2. Heat a non-stick skillet over medium-low heat.
  3. Place the slices in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until warmed through.

• Steaming Method:

  1. Slice the damper into individual portions.
  2. Place the slices in a steamer basket over boiling water.
  3. Cover and steam for about 5 minutes, or until the damper is warmed through and soft.

• Oven: Preheat to 200°C (390°F) to bake the damper.

• Mixing bowl: Combine the flour and salt, and mix the dough.

• Baking sheet: Place the shaped dough on it for baking.

• Measuring cups: Measure the flour and milk accurately.

• Measuring spoons: Measure the salt and butter precisely.

• Knife: Cube the chilled butter.

• Pastry cutter: Rub in the butter until the mixture resembles breadcrumbs.

• Wooden spoon: Gradually mix in the milk to form a soft dough.

• Cooling rack: Allow the damper to cool slightly before serving.

Pre-measure ingredients: Measure out flour, salt, and butter in advance to streamline the process.

Use cold butter: Chilled butter is easier to rub into the flour quickly, saving time.

Mix efficiently: Use a fork to combine the milk and dry ingredients swiftly.

Shape with parchment: Form the dough on a piece of parchment paper for easy transfer to the baking sheet.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.