Damper is an Australian bush bread and because it contains no yeast can be made up in no time at all. in under an hour (approx 45 minutes) you can have fresh baked bread and it's delicious warm with butter oh and I love jam on it :)
450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water
Preheat oven to 200°C. Line a baking tray with non-stick baking
paper. Combine the flour and salt in a large bowl. Use your fingertips
to rub the butter into the flour until the mixture resembles fine
Add the water to the flour mixture and use a
round-bladed knife in a cutting motion to mix until the mixture just
comes together, adding 1-2 tablespoons extra water if the mixture is a
little dry. Use your hands to bring the mixture together.
Turn the dough onto a lightly
floured surface and knead gently for 1-2 minutes or until smooth. Shape
into an 18cm disc and place on tray. Use a sharp knife that has been
dipped in flour to mark 8 wedges on top. Dust the damper with a little
extra flour (can glaze with milk if liked) and bake in preheated oven for 30 minutes or until the
damper is cooked through and sounds hollow when tapped on the base.
Transfer to a wire rack for 5 minutes to cool slightly. Serve warm with butter.
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