Chef Doug Skinner
‘Traditional damper bread, historically baked in the coals of a campfire by swagmen, drovers and stockmen of the outback.’
‘Traditional damper bread, historically baked in the coals of a campfire by swagmen, drovers and stockmen of the outback.’
‘Traditional damper bread, historically baked in the coals of a campfire by swagmen, drovers and stockmen of the outback.’
‘Traditional damper bread, historically baked in the coals of a campfire by swagmen, drovers and stockmen of the outback.’
‘Traditional damper bread, historically baked in the coals of a campfire by swagmen, drovers and stockmen of the outback.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
450g self-raising flour, salt, 80 grams cold butter and ¾ cup of water.
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Preheat oven to 200°C or campfire. Place flour into large bowl rub in the butter, until it looks like bread crumbs.
Step 2
Step 2
Step 2
Step 2
Step 2
Add salt and water then combine slowly and gently, do not over mix.
Step 3
Step 3
Step 3
Step 3
Step 3
Break into 5 even parts join, then place on tray.
Step 4
Step 4
Step 4
Step 4
Step 4
Brush with milk and dust lightly with flour then bake for 30 minutes.
Bon Appétit …