Australian Damper
A recipe for Australian Damper! This easy quick bread comes together with simply self rising flour, water, optionally milk, and butter.
Servings 1 Loaf
Ingredients
- 3 cups (375 grams) self-rising flour plus more for dusting
- pinch salt or 1/2-1 teaspoon if your self-rising flour does not contain salt
- 5 tablespoons (70 grams) salted butter chilled and diced, plus more for greasing
- 1/2 cup (120 milliliters) water
- 1/2 cup (120 milliliters) milk or water, plus more for brushing
To Serve:
- salted butter to serve
- jam to serve
- golden syrup to serve
Instructions
- Preheat the oven to 375˚F (190˚C). Grease an at least 8 inch (20 centimeter) cast iron skillet or Dutch oven with butter and lightly dust with flour.
- In a large bowl, add the flour and salt.
- Cut in the butter using your fingertips until the texture is coarse and sandy with no pieces larger than a pea.
- Make a well in the center and add the water and milk.
- Use a blunt knife to blend the liquid with the flour, then form with your hands just until a dough comes together and is no longer crumbly. If still too dry, slowly add a little more water. If too sticky to form into a loaf, coat with a little more flour.
- Form the dough into a round loaf about 7 inches (18 centimeters) in diameter.
- Brush the top of the dough with a thin layer of the milk and dust lightly with flour.
- Score the top of the loaf 2 to 3 times about 1/2 inch (1.25 centimeters) deep in a cross or wedge pattern to make 4-6 sections.
- Transfer the skillet to the preheated oven and bake until golden and cooked through with a hollow sound when tapped, 30-40 minutes.
- Allow to cool slightly. Slice and serve warm or at to room temperature with butter, jam, and/or golden syrup.