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Damper
2 C self-rising flour
1/2 tsp. salt
2 tsp. sugar
3 TBS butter
1 C milk
In a large bowl, mix the flour, salt and sugar together. Cut in the butter until the dough resembles fine crumbs. Add the milk to make soft dough; knead on a floured board until smooth. Shape into a round loaf; brush with a bit more milk and then lay on a flat sheet or baking pan. Bake for thirty to forty minutes at 375-degrees F, or until the loaf sounds hollow when tapped.
Note: Australian Damper was originally made by bush settlers, and was baked on an open fire or hot coals. There are many variations of the recipe in Australia, such as using beer instead of milk and wrapping the dough around a stick and then cooking in an open fire.
Recipe featured in the Ambrosia Cookbook.
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