Damper is a traditional Australian bread similar to Irish Soda Bread. It has no yeast, but gets its rise from self-raising flour. It’s amazingly quick and easy to make, and makes a nice change from your traditional white loaf. With just 10 mins preparation time and 25 mins in the oven, this speedy loaf is ready on the table in just 35 mins. You’ll find this loaf still served at many Australian parties, and would work great for your guests too.
- 350g self-raising flour
- 80g melted butter
- 110ml milk
- 1tsp salt
- Extra milk and flour to glaze and dust
- Preheat oven to 220°C/425°F/Gas Mark 7.
- Grease a baking sheet.
- Mix the flour, melted butter, milk and salt in a bowl until well combined.
- Turn out onto a clean surface and lightly knead for 30 seconds and roll into a ball.
- Place the dough onto the greased sheet and press out to a 20cm circle.
- Using a sharp knife score 1cm deep slits across the top dividing the dough into 8 portions.
- Brush with milk and dust with flour.
- Bake for 10 mins.
- Reduce the oven temperature to 180°C/350°F/Gas Mark 4
- and continue to bake for a further 15 mins or until it makes a hollow sound when tapped on the base.
- Remove from the oven and transfer to a wire rack to cool.
Top Tip for making Damper
This is traditionally eaten warm from the oven and smothered with golden syrup.