အစပြု
Australian / New Zealand
Anzac Biscuits
မူလအရင်းအမြစ်: Traditional
30 မိနစ်24120 kcal
သက်သတ်လွတ်
Damper (Australian Bush Bread)
The stockman's campfire loaf: a simple soda bread of flour, butter and milk, needing no yeast and no rising time, traditionally baked in the coals and torn apart with butter and golden syrup.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Australian bush cooking · 🏺 Traditional · The swagman's and stockman's campfire bread of colonial Australia
Australian bush cooking — Damper is a soda bread developed by stockmen, drovers and swagmen in colonial Australia, who carried flour on long droving trips and baked it in the ashes of a campfire. It is closely tied to the same bush-cooking tradition as billy tea, and echoed in Aboriginal seed breads.
⏱ 45 မိနစ်🍽 4 ယောက်စာ🔥 250 kcal🇦🇺 Australia
သက်သတ်လွတ်
အဆင့်များ
Heat the oven to 200°C and dust a baking tray with flour.
In a big bowl, rub the cold cubed butter into the flour and salt with your fingertips until the mix looks like coarse breadcrumbs.
💡 Keep the butter cold and work quickly — warm, over-worked butter makes a dense loaf instead of a light, short crumb.
Make a well in the centre and pour in most of the milk. Stir with a butter knife until it just comes together into a shaggy, soft dough, adding the last of the milk only if it's dry.
Tip onto a floured bench and knead very briefly — 20–30 seconds, just until smooth. Do not overwork it.
💡 This is a soda bread, not a yeast dough — kneading develops gluten and makes it tough and rubbery. A barely-mixed dough bakes up tender.
Shape into a round about 15cm across and set on the tray. Pat the top gently flat.
Cut a deep cross into the top, about a third of the way down. Brush with a little milk and dust with flour for a rustic finish.
💡 The cross lets the loaf open up and bake through to the middle instead of staying doughy inside — the classic sign of an under-scored damper.
Bake 25–30 minutes, until well risen, deep golden, and hollow-sounding when you tap the base.
Cool on a rack for 10 minutes.
Tear (don't slice) into rough chunks and serve warm with butter and golden syrup, or alongside a stew.
💡 အကြံပြုချက်များ
- Beginner's mistake: kneading it like bread dough. Damper has no yeast — over-kneading makes it heavy and tough. Mix until just combined and stop.
- No self-raising flour? Whisk 3 tsp baking powder and 1/2 tsp salt through every 375g of plain flour — that's the leavening that replaces yeast.
- For a true camp damper, wrap the dough around a stick or bake it in a greased camp oven (Dutch oven) buried in coals for about 30 minutes.
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