Heading off real soon for most of the rest of the year so I thought I had better have a practice run making damper as strange enough, I have never made it before.
Flour (self raising), water, salt and a bit of butter. It was moist enough, (possibly due to not cooked enough) but so crumbly that it fell to bits, a bit like those buns at the hamburger place. So let me have it, what did I not do right??? or maybe I should stick to chicken. :)
I better get this right, I want the Mrs to come away for another 6 months next year.
Thanks Joe.
Possum3 said
09:35 PM Apr 1, 2019
I use Plain flour and add heaped t/spoon baking powder not SR Flour.Don't forget to let it stand a bit in the bowl prior to putting in camp oven. You could use something to bind it, I sometimes add a couple of spoonfuls of Golden Syrup, sometimes some grated cheese in the mix (don't use GS and Cheese in same batch).
Farmhat said
09:20 PM Apr 3, 2019
Thanks Possum. Looks like it's just us. :)
Joe
Possum3 said
09:23 AM Apr 4, 2019
I forgot to mention that you don't knead the dough, just a nice through the fingers mix - although that doesn't seem to be your problem
Dougwe said
09:46 AM Apr 4, 2019
Possum, you nead dough to make Damper mate.
Soooorry
Joe I have also heard to use Beer instead of water or milk. As a young Indian Brave we used to use Buffalo milk
Am I still on topic
Possum3 said
10:11 AM Apr 4, 2019
The shearer's cooks, used to add "Nestle' Sunshine" powdered milk - but I don't think it is available any more, I went online to find out and came across this gem (432 Recipes) using powdered milk. I didn't scroll though the list but I doubt "Damper" is there.
villatranquilla said
11:27 AM Apr 12, 2019
probably any full cream powdered milk would do - readily available in supermarkets and a good staple to have in the cupboard. We used to take UHT milk as a standby but find powdered milk just as good. We buy full cream but water it down a bit more
Sheba said
06:39 PM Apr 12, 2019
Hi Joe. Click on Search, and type in Damper Recipes. There are at least 3 there.
Cheers,
Sheba.
Farmhat said
11:07 PM Apr 14, 2019
Thanks, all.
Joe
Hylife said
07:45 PM May 14, 2019
Can't understand why folks waste their time making damper. It's just an oversized scone that falls apart and is only worth eating hot straight from the camp oven because cold it is just dry chaff.
Just go buy and buy a 280g can of Lowan dried yeast from the supermarket for $4 (one teaspoon per large loaf) and using plain flour and a little salt and sugar you can make delicious bread instead.
Heading off real soon for most of the rest of the year so I thought I had better have a practice run making damper as strange enough, I have never made it before.
Flour (self raising), water, salt and a bit of butter. It was moist enough, (possibly due to not cooked enough) but so crumbly that it fell to bits, a bit like those buns at the hamburger place. So let me have it, what did I not do right??? or maybe I should stick to chicken. :)
I better get this right, I want the Mrs to come away for another 6 months next year.
Thanks Joe.
Thanks Possum. Looks like it's just us. :)
Joe
Possum, you nead dough to make Damper mate.
Soooorry
Joe I have also heard to use Beer instead of water or milk. As a young Indian Brave we used to use Buffalo milk
Am I still on topic
probably any full cream powdered milk would do - readily available in supermarkets and a good staple to have in the cupboard. We used to take UHT milk as a standby but find powdered milk just as good. We buy full cream but water it down a bit more
Hi Joe. Click on Search, and type in Damper Recipes. There are at least 3 there.
Cheers,
Sheba.
Thanks, all.
Joe
Can't understand why folks waste their time making damper. It's just an oversized scone that falls apart and is only worth eating hot straight from the camp oven because cold it is just dry chaff.
Just go buy and buy a 280g can of Lowan dried yeast from the supermarket for $4 (one teaspoon per large loaf) and using plain flour and a little salt and sugar you can make delicious bread instead.