AUSTRALIAN DAMPER?

A Damper or A Giant Scone?

Sharing homebaked bread-damper to celebrate Australia Day. Following the recipe of a damper, the tradition Australian Quick Bread was wise.  I added a few extra ingredients, the result was alright, but it looked like a giant scone.  Sliced well, and the texture was pretty good.

Sharing the recipe and here it is.
Australian Damper based on best recipes

Damper

Ingredients

Sliced and Dressed Damper.

• 500 g self-raising flour
• 1 tablespoon castor sugar
• a cup sultana
• 1/2 tsp salt
• 75 g unsalted butter chilled cubed
• 350 ml milk plus one egg
• 
  
• Method

1. Mix the flour with the salt in a broad bowl mix in the sugar.  Add the butter and rub it into the flour with the tips of your fingers, until it resembles fine crumbs.
2. Stir in the milk and the egg with a round blade knife (butter knife) to make a soft, but not sticky dough.
3. Turn out onto a lightly floured work surface and shape into a soft, smooth ball.
4. Set the ball of dough onto a tray or baking sheet and flatten gently to make a roundabout 17cm across. Cut a deep cross in the dough
5. Bake at 190C for 30 minutes until golden.
6. Serve warm or at room temperature.

The Preparation

The best is served the bread-damper on the day it's baked, but with careful storage, it's good to be served on the following day. After finished baking, cool the damper on a cooling tray, then cover with baking paper, wrap in a clean tea towel and place it on a dry place. Slice and dress it with butter and ( sprinkle with crushed nuts if you wish).

I like to keep the bread on any kind of baskets, remember to line it with baking paper for a hygienic reason. 

My family love this type of quick mix of bread, using simple ingredients and not too rich.  Did I bake the traditional Damper? Close enough, the real damper has not contained any egg.

The real traditional Damper is not sweet, and it is served warm and buttered.😋

Austalia Day is celebrated every year on the 26 of January, it has been long gone.  But keep the recipe anyway, it is fun baking for the occasion every year.

Thank you for stopping by

Susy