Damper

jimbo · Guru

Damper

Cruising Granny · Guru

I thought everyone's damper recipe was the "perfect" damper.
I guess I was wrong.
The basic is SR flour and water, add a bit of salt and knead to a smooth, slightly sticky consistency, like scone dough. Cooking time will depend on the fire or heat source.
It will sound sort of hollow when you tap it. Then it's cooked.
I realise this is very "technical and detailed", but that's damper.

-- Edited by Cruising Granny on Tuesday 9th of November 2010 09:30:36 PM

Firefly · Guru

Check out the damper in the cooking section, quick and simple and works a treat. I used it when I was away this time. It may be back a page or two, I think it was a pumpkin damper but you could vary the flavours to suit yourself. smile

Pam · Guru

some neighbourly campers once shared their yummy damper with us. Basic ingredients were flour and tin of creamed corn.

Firefly · Guru

Thats similar to the pumpkin one Pam, delicious. smile

Sheba · Guru

welcome wrote:

I am looking for the perfect Damper......Any suggestions.......

This one is from a Womens' Mag. of around 20 years ago.   I've made it hundreds of times.

Cheers,
Sheba.

Aussie Damper.
xxxxxxxxxxxxxx

Ingreds. :-   2 Cups S/R Flour. 1 Cup S/R Wholemeal Flour.
                   1/4 Cup Sunshine Instant Full-cream Milk Powder.
                   1/2 teaspoon Salt.   90gr. Butter. [6 Tab'spns.]
                   1 Cup Water.        Extra Flour.
                           xxxxxxxxxxxxxxxxxxxxxxxxxx

Method :-    Sift Milk Powder, Flour, and Salt into a large bowl, and rub in Butter.

Add Water. Mix lightly with a Knife using a cutting action.

Turn onto a lightly floured work surface and knead quickly, and lightly.

Shape into a 15cm. circle and place on a floured Oven Tray. Using a sharp knife, cut a cross in the top about 1cm. deep.

Sift a little extra flour over the top.

Bake in a pre-heated 200 C oven for 10 minutes, reduce heat to 180 C and bake a further 15-25 minutes.

Remove from oven and, for best results, wrap in a clean cloth.     Serve while still warm with butter.

                           xxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

If just using Plain Flour, add 1/2 Teaspoon Carb. Soda, & 1 Teaspoon Cream of Tartar.

Like I said, I've made it often.    Enjoy !!!!!

Sheba.

-- Edited by Sheba on Wednesday 10th of November 2010 02:12:54 AM

jimbo · Guru

Wonderful! Thank you all......I'll make some this weekend

jimricho · Guru

Hi Sheba,

If you haven't already done so, how about copying your post above and pasting it to the "what's cooking" forum where it will be easier to find in future...

cheers,

Jim

PS: there was a yummy lemonade scone recipe posted there some time ago, maybe it could be adapted for damper.

Firefly · Guru

Jim I have never been able to make scones until I made the lemonade ones, they have been a hit in this house since then. Magnificant. That would be a brilliant damper mate, I think. smile

jimricho · Guru

I had to stop making the lemonade scones otherwise I'd need a forklift truck to move me around!

PS: FF, try using buttermilk as a part or full substitute for the cream.

Pejay · Guru

Now have I got a 'fail safe' way to make scones - in all different flavours and ways! Check out the CWA scone mix in most supermarkets near the flours - just add water, and so help me, I too can make perfect scones, along with damper, pancakes, pikelets, sweet crust pastry etc. Never leave home without a box, which has two packets (each making 12 scones) in it and costs around, I think, $5.50 (?) One the back of the boxes are the recipes for all the various ways you can makae it up - there are 4 different 'recipe cards'. Absolutely brilliant stuff!!

-- Edited by Pejay on Wednesday 10th of November 2010 06:44:16 PM

jimricho · Guru

Pejay wrote:

Now have I got a 'fail safe' way to make scones - in all different flavours and ways! Check out the CWA scone mix in most supermarkets near the flours - just add water, and so help me, I too can make perfect scones, along with damper, pancakes, pikelets, sweet crust pastry etc. Never leave home without a box, which has two packets (each making 12 scones) in it and costs around, I think, $5.50 (?) One the back of the boxes are the recipes for all the various ways you can makae it up - there are 4 different 'recipe cards'. Absolutely brilliant stuff!!

-- Edited by Pejay on Wednesday 10th of November 2010 06:44:16 PM

No Way!!!

See my reference to the forklift truck above for the reason!

Happywanderer · The Master

I don't make scones or damper or bake anything remotely resembling same for lots of obvious reasons.

Sheba · Guru

jimricho wrote:

Hi Sheba,

If you haven't already done so, how about copying your post above and pasting it to the "what's cooking" forum where it will be easier to find in future...

cheers,

Jim

PS: there was a yummy lemonade scone recipe posted there some time ago, maybe it could be adapted for damper.

I've put it there Jim. The Lemonade Scone Recipe is one I posted too, in another life here as xina.
Did you ever try the "Most Dangerous Cake" recipe ?

Cheers,
Sheba.

-- Edited by Sheba on Wednesday 10th of November 2010 08:56:04 PM

Sheba · Guru

When I first got the Damper recipe, I only had a 2 burner Camping stove to cook on. It was great cooked in a Cast-iron frying pan with a well-fitting lid. Then a while later, we got a Combustion Stove. Cooked well in that too.
Years later, I only had a small 2 Plate electric stove [ the size of a Microwave] with a small oven. It was great cooked in that as well.

Just remembered, I've also cooked it in the Camp-oven. Same result again.

Cheers,
Sheba.

capt cream bun · Senior Member

Just this week on T.V. that large around the middle chef made some using the CWA mix. He just added two eggs and suggested any liquid would do,in the camp oven ...done.

tonyd · Guru

How about this for a true Aussie damper:
Beer Damper
4 cups of self-raising flour
a pinch of salt
50 grams of butter melted
1 stubby of beer
1 bread tin

Method:
In a large bowl sift the self-raising flour and make a well. Into the well add the melted butter, beer and salt. Gently mix the batter and knead to smooth dough. Place dough into a pre greased and floured bread tin and bake for 20 minutes or until cooked.

jimricho · Guru

That would take me more than one stubby of beer before I even put any in the recipe!

Simply_Susan · Member

Sheba, you use a normal recipe for damper in a cast iron camp over even on the stove top??

I ask because I know that is all I have to cook with :)

jontee · Veteran Member

tonyd wrote:
How about this for a true Aussie damper: Beer Damper 4 cups of self-raising flour a pinch of salt 50 grams of butter melted 1 stubby of beer 1 bread tin Method: In a large bowl sift the self-raising flour and make a well. Into the well add the melted butter, beer and salt. Gently mix the batter and knead to smooth dough. Place dough into a pre greased and floured bread tin and bake for 20 minutes or until cooked.

X2 tonyd .

Cheers.

Jontee

Aus-Kiwi · Guru

Flour , salt half water and milk if you want ? I add a little gratted cheese . Its all in the kneading . I not try your local suspension place ? They have dampers .

Bicyclecamper · Guru

I hate the lemonade scone recipe, I prefer, the unflavoured version, but don't mind the one with sultana's or raisons, so long as I can put vegemite on top.

oldbloke · Guru

50/50 plain and self raising flour, milk or water knead and shove it in the camp oven. About 30 minutes from memory.
Just add golden syrup or home made jam. Yum. Been years

markf · Senior Member

From Jo and Brent at the Drovers run Caravan Park in Marree - is it still going ?. They seem to have disappeared from WikiCamps and Facebook and google can't turn up anything definitive apart from various third party stuff (TripAdvisor, et-al.) It'd be a shame if they've shut up shop - it's a great place, especially the damper.

3 cups of self raising flour
100 grams of butter
1 teaspoon sugar
1/2 teaspoon of salt
3/4 to 1 bottle of Bundaberg Ginger Beer

Mix the dry ingredients
rub butter through mix until it resembles breadcrumbs
add liquid to make a sticky dough

place mix on a floured board, round off and flatten to size and shape

place on baking paper on trivet in a camp oven

Cook for about 25 to 35 minutes.

Alternatively put the dough on hot coals and cover with more hot coals for about the same time - perhaps a little less.

Cut it up and serve with real butter and Golden Syrup.

-- Edited by markf on Thursday 6th of May 2021 01:33:47 PM

Hylife · Guru

Bugger the damper, it's just an oversized dried up scone that is barely edible when hot.

Just make proper bread using yeast, super easy.

I buy the dried granulated yeast in vacuum bricks from the deli like you can buy coffee and keep in a well sealing screw top container in the fridge, or you can buy Tandaco yeast sachets from the supermarket.

3 cups plain old 99cent supermarket plain flour.

1 teaspoon salt

2 tablespoons of white sugar,

2 tablespoons of generic cooking oil

2 tablespoons of milk powder

300ml luke-warm water

1 heaped teaspoon dried yeast (or one sachet)

Mix all dry ingredients and the water together in a bowl and then turn out and knead for 5 minutes on a silocone sheet (for easy clean up).

Spray bowl with cooking spray and return dough to bowl.

Sprinkle water onto dough and cover loosely with cling wrap (or the silocone sheet) for one hour.

Turn out onto sheet and knead for 1 minute.

Lightly coat cooking spray on the inside of a 4 quart cast iron camp oven with a trivet in the bottom.

Fold dough into a ball and place onto the trivet in the camp oven and put on the lid.

Keep in a warm place for 30 minutes than cook for 30 minutes.

One spadeful of coals on the bottom and one on the top.

Crack open the lid for the last five minutes for a crunchy crust.

Pierce the bread with a spike to ensure it is cooked through and then turn out to cool for 10 minutes and cover with a tea towel.

If you try to cut it too early you'll just squash it into a mess.

Serve with lashings of yellow grease, red jam and whipped cream.

(or you could just buy the $2 bags of Laucke mix)

-- Edited by Hylife on Thursday 6th of May 2021 09:59:33 PM

Wizardofoz · Guru

Yes, I make 2 loaves a week using Laucke bread mix...1 crusty white, the other a 50/50 mix of crusty white & german grain....YUMM!

-- Edited by Wizardofoz on Friday 7th of May 2021 07:23:50 AM

DMaxer · Guru

Where do you purchase Laucke from Wiz? Is it at Woolies or Coles?