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Damper

From Alaskan Flair (2011).

Source and licence

From Alaskan Flair (2011), printed page 173, digitised by the Internet Archive: https://archive.org/details/AlaskanFlair

Read the original http://creativecommons.org/licenses/by-nc-nd/3.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Categories: Breads, Australian, Usenet 2 1/2 cup Flour, self-raising 1 tablespoon Salt 1 tablespoon Butter 1 tablespoon Sugar 1 cup Milk (or use about 1/2 Cup of powdered milk and about 1 Cup water) Preheat oven to 350 degrees F.
  2. Mix together the dry ingredients and the butter.
  3. Add the liquid and mix well.
  4. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures, it's difficult to describe in words).
  5. Shape into a flattened ball and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter, as it gives a better shape).
  6. Bake for 30 minutes.
  7. Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time.
  8. Serve in moderately thick slices while still fairly hot.
  9. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well.
  10. Jam is good, too.