Campfire Damper

About this dish

Damper is the bread of the Australian bush — simple, satisfying and traditionally cooked in the coals of a campfire. This oven version brings that same crusty, tender result to your kitchen.

Ingredients

• 3 cups (450g) self-raising flour
• 1 tsp salt
• 1 tbsp caster sugar
• 60g butter, chilled and cubed
• 1 cup (250ml) milk, plus extra for brushing
• Extra flour for dusting
• Golden syrup or butter, to serve

Method

1. Preheat oven to 200°C (180°C fan-forced). Lightly flour a baking tray.
2. Sift flour, salt and sugar into a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
3. Make a well in the centre and pour in most of the milk. Mix with a flat-bladed knife until a soft dough forms, adding more milk if needed.
4. Turn onto a lightly floured surface and knead gently for 1 minute until just smooth. Over-kneading makes damper tough.
5. Shape into a round loaf about 18cm across. Place on the tray and use a sharp knife to cut a deep cross in the top.
6. Brush with milk and bake for 30–35 minutes until golden and hollow-sounding when tapped.
7. Serve warm, torn into chunks, with lashings of butter or golden syrup.

Chef's tips

For a cheesy damper, fold through 1 cup of grated cheddar before shaping. For a sweeter version, add a handful of sultanas.