For Bobbi whose mother needs a bread baked with practically nothing, there
is a bread made in the Outback of Australia. They put it in a large can,
seal the can, and place it in a bed of hot coals. In about twenty minutes,
the bread is risen, removed from the can and eaten. It is a little heavier
than we are used to but it is wonderful - especially aroound a campfire.
Of course, it can also be made in an oven.
DAMPER
2 1/2 cups self-rising flour
1 tsp salt
1 tsp butter
1 tsp sugar
1 cup milk (or 1/2 cup powdered milk and 1 cup water.)
preheat oven to 350. Mix together the dry ingredients and the butter. Add
the liquid and
mix well. Knead for about 5 minutes.
Shape into a flattened ball, and place on a greased and floured baking
sheet or in a greased and floured round cake tin (he recomends the
latter, about 7 or 8 inch diameter, as it gives a better shape. Bake
for 30 minutes. Use a dutch oven if you are cooking in an open fire
(as this was originally made. Damper was traditionally cooked in the
coals of a camp fire.) use your experience as to cooking time.
Serve in moderately thick slices while still fairly hot. Golden syrup) is the
traditional thing to spread on it. It goes well with jam, too.