Australian Damper Recipe

Self-raising flour: This is flour that has baking powder and salt already added, making it perfect for quick bread recipes.

Salt: Enhances the flavor of the bread.

Milk: Adds moisture and helps bind the dough together.

Butter: Provides richness and helps create a tender crumb.

When rubbing in the butter to the flour, use your fingertips to ensure the mixture stays light and airy. This technique helps create a better texture for the damper.

• self-raising flour - Substitute with all-purpose flour and baking powder: Mix 3 cups of all-purpose flour with 4 ½ teaspoons of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different flavor profile.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and can make the damper slightly more tender.

• chilled and cubed butter - Substitute with margarine: Margarine can be used in the same quantity and provides a similar texture and fat content.

• Allow the damper to cool completely before storing. This prevents condensation from making the bread soggy.
• Wrap the damper tightly in plastic wrap or aluminum foil. This helps to maintain its freshness and prevents it from drying out.
• Place the wrapped damper in an airtight container or a resealable plastic bag. This provides an extra layer of protection against air and moisture.
• Store the damper at room temperature if you plan to consume it within 2-3 days. Keep it in a cool, dry place away from direct sunlight.
• For longer storage, freeze the damper. Place the wrapped damper in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• To thaw, remove the damper from the freezer and let it sit at room temperature for a few hours. For a quicker option, you can use the microwave on a low setting.
• Reheat the damper in the oven at 150°c (300°f) for about 10-15 minutes to restore its crusty exterior and warm, soft interior.
• Enjoy the damper with your favorite spreads like butter, jam, or even a hearty soup for a comforting meal.

• 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 it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• Microwave Method:

  1. Place a slice of damper on a microwave-safe plate.
  2. Cover it with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds. Check and repeat if necessary.

• Toaster Method:

  1. Slice the damper into individual pieces.
  2. Toast each slice in a toaster or toaster oven until lightly browned and warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Slice the damper and place the slices in the skillet.
  3. Heat each side for 1-2 minutes until warmed and slightly crispy.

• Steaming Method:

  1. Bring a pot of water to a simmer and place a steaming basket over it.
  2. Wrap the damper in parchment paper or aluminum foil.
  3. Steam for about 5-7 minutes until heated through.

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

• Mixing bowl: Combine the flour and salt, and mix in the butter and milk.

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

• Measuring cups: Measure out the flour and milk accurately.

• Measuring spoons: Measure the salt and butter precisely.

• Knife: Cube the chilled butter for easier incorporation into the flour.

• Pastry cutter: Optional, but useful for rubbing the butter into the flour to achieve a breadcrumb-like texture.

• Wooden spoon: Mix the ingredients together to form a soft dough.

• Cooling rack: Place the baked damper on this to cool down after baking.

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

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

Mix efficiently: Use a fork to mix the dough to avoid overworking it and to combine ingredients faster.

Shape with parchment: Place the dough on 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.