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Australian Traditional Damper
A Famous Quickbread Used by Stockmen and Campers
2 1/4 cups self-raising white flour
1 tsp. salt
2 tsp. castor sugar
3 level Tbls. butter
1/2 cup full-cream milk
1 1/4 cups water


Sift flour, salt and sugar into a large bowl. Lightly rub in butter. Stir in milk and enough water to give a sticky dough. Turn out onto a floured surface and knead lightly till smooth.
Place on greased tray and press into a six inch round.

Cut a cross into the dough, 1/2 inch deep. Brush dough with milk, dust with a little extra flour.

Bake in a moderately hot oven at 425 degrees F. or 210degrees C. for about 45 minutes. Lift onto a wire rack to cool.

Traditionally eaten hot with butter and golden syrup, damper was made in a cast iron camp oven by cattle drovers and is still a favourite with campers and bush walkers who often use powdered milk and water.

Preparation Time: 10 minutes Serves: 4
Recipe Origin: Australia
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