| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Hand made | 1 | Servings | ||
INGREDIENTS
| 1 | pn | Salt |
| 1 | ts | Sugar |
| 1/2 | c | Water; Or Beer, Approx. |
| 2 | c | Self-rising flour |
INSTRUCTIONS
Method: Sift flour, salt and sugar; mix in enough water (or beer) until a dough forms; knead 5-10 minutes; mould into round form; score across top of dough with a sharp knife; dust with a little flour and bake in a hot (180 C) until golden. provided by Craig - executive chef at Danekas Cafe Restaurant. ( in Perth, Australia ) (The bread I made using the DAMPER 1 recipe, using Wicked Pete's Ale, and whole wheat flour with some baking powder mixed in, tasted really good) DAMPER 2 bushies recipe! Take one bag of flour and one can of beer, mix thoroughly and bake until done! Hope the damper turns out right and the kids enjoy this little touch of Oz! :-) While browsing the Web I came across a Perth (Australia) restaurant, with an email address, so wrote to them explaining the problem and asking if they could send me a recipe for Damper, which is the name given to a variety of bread cooked by outback travellers in the ashes of a camp fire. The name derives from the word "damper" meaning something that satisfies appetite, as in a snack. From: terry@netfx.com.au (Terry Lewis) From: Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
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