New Zealand’s early settlers liked damper better than other bread because it was so quick and easy to make. The dough can be made quickly and doesn’t require any yeast, which wasn’t always easy to get. Damper was often cooked on a campfire, or directly on top of an old wood fire stove. It’s easy to make and delicious!
YOU WILL NEED:
– 3 cups self-raising flour
– ½ teaspoon salt
– 3 tablespoons butter
– ½ cup milk
– ½ cup water
– Large Bowl
– Baking Tray
MAKE IT:
Preheat the oven to 200oC.
In a large bowl, mix the flour, salt and butter together. Knead it with your fingers until all the butter is rubbed through.
Make a well in the centre, add the milk and water. Mix the dough together with your hands until it starts to stick together in a large ball. Add extra flour if the dough is sticky. Gently knead the damper in the bowl.
Place the dough on a floured baking tray. Pat it down into a large flat wheel.
Bake for 10 minutes, or until golden brown.
Reduce the heat to 150 oC, and bake for another 20 minutes.
Enjoy with your freshly made butter and some jam.
Damper can made with just flour and water, but it tastes a bit better with addition of other ingredients. Some Kiwi’s make their damper sweet by adding sugar to the dough or sprinkling sugar on top before cooking it. Be adventurous and try a few variations!
If you’re feeling adventurous, make a campfire and cook your damper outdoors.
