Damper is a yeastless bread that was traditionally eaten in Australia by early colonial settlers.
It was simply made of flour, salt, sugar and either water or less frequently, milk.
Damper was cooked in the ashes of a fire or wrapped around a stick and cooked over an open flame. It would be consumed with whatever condiments were handy such as sliced of meat or golden syrup.
In this recipe, I've given traditional damper a face-lift with the addition of black olives, parmesan cheese and butter.
Making delicious bread has never been easier!
- 3 cups self-raising flour
- 1/2 tsp sea salt
- 1 tsp sugar
- 75g of chilled butter, cubed
- Scant 1 cup of black, pitted olives, sliced
- Scant cup of freshly grated, loosely packed parmesan cheese
- 1/2 cup of milk
- Butter for spreading
- Pre-heat the oven to 350F.
- Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
- Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
- Mix in the parmesan cheese. Next, mix in the sliced olives.
- Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
- Turn the dough onto a lightly-floured surface. Gently knead it until it's just smooth -- about 4 times.
- Shape dough into a 15-20cm round. Place the round on the prepared baking tray.
- Rub some flour on a sharp knife and score top of damper into 8 wedges.
- Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it's ready.
- Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
- Serve with a little butter and a hot cup of sweet tea.
- Store the damper in an airtight container for up to a week. It can also be frozen and toasted.