This Australian damper bread is an amazing quick recipe. Although I prefer to bake it in an oven with a bit of experience
and improvisation it can as well be successfully be baked in the coals of a fire at home or at any other suitable location. This is how it is prepared in the Australian outback. There are many variations of this bread recipe around so feel free to make your own experiments according to your taste. This bread is very easy to make and the finished result reminds me a little bit of scones.
This recipe was inspired by Dale. You can find the link to his recipe here here
Preparation time: 10 minutes
Baking time: 25 to 30 minutes
Resting time: 0
Total time needed: 35 to 40 minutes
Take out the bread and serve it with some tasty savoury dips or with fresh butter and maple syrup or jam. If you want to bake this lovely bread while somewhere outdoors place the dough into at least 2 sheets of thick tin foil. The tin foil should be greased with some vegetable oil or even better some butter to prevent the bread crusts from sticking to the foil once it has been baked.
Either place the bread directly on the coals and pile them around the tin foil as high as you can and turn it after about 15 to 20 minutes or if possible dig a hole in the ground place some coals into it, than place the bread in the tin foil into the hole and cover it with the remaining coals and sand or soil. Depending on the amount and heat of your coals keep it in the hole for about 25 minutes before you carefully dig it out and remove it from the tin foil. This approach is a little more adventurous but when you get it right oh so rewarding. Enjoy :-)
It is easy to prepare and a real winner
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