Bread as made by drovers in the outback
I don't know how many of you realise it, but there is a wealth
of TV programmes about cooking from around the world. We are
lucky in that Australia's SBS network (Special Broadcasting
Service!"multicultural television") has a regular slot for
food and wine at a convenient time on Saturday evenings. Over
the last couple of years we have seen series on French, Indian,
Chinese, English, Vegetarian, Australian, and Sri Lankan cookery,
among others. If you're missing out, why not call your local station?
This recipe comes from a series called "Australian Tableland".
damper should be cooked in the coals of a camp fire, but the
temperature in an oven is much more consistent!
This recipe has the advantages of being simple and!with ordinary
- 2 1/2 cups self-raising flour
- 1 tsp salt
- 1 tsp butter
- 1 tsp sugar
- 1 cup milk
of powdered milk and
Preheat oven to
Mix together the dry ingredients and the butter.
Add the liquid and
mix well. Knead for about 5 minutes (if you don't know about kneading, look
in a good cookery book with plenty of pictures!it's difficult to
describe in words).
Shape into a flattened ball, and place on a greased and floured baking
sheet or in a greased and floured round cake tin (I recommend the
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, and use your
experience as to cooking time.
Serve in moderately thick slices while still fairly hot.
I'm told that golden syrup (a treacle-like substance made as a by-product of
cane sugar refining)
is the traditional thing to spread on it, and that goes well. Jam
is good, too.
10 minutes preparation, 30 minutes cooking.
The University of Melbourne, Parkville, Victoria 3052, Australia.
Recipe last modified: 22 Apr 86
From: firstname.lastname@example.org (Steven Withers)
Subject: RECIPE: Damper (Outback drover bread)
Date: 13 Jun 86 03:36:44 GMT
Organization: University of Melbourne, Victoria, Australia
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