Damper, otherwise known as Bushman's Bread, is Australia’s soda bread. Traditionally this bread was made from nothing more than flour, salt and water, making it a convenient option for drovers and stockmen who needed to rely on non perishable ingredients while travelling.
Thankfully I've never had to traverse the Australian outback without an Esky, or even a car for that matter.
We love this bread with soups, casseroles or even just smeared with butter while the bread is still warm. Fresh bread is at it's best when it's still warm.
3 ½ cups self raising flour
½ teaspoon salt
2 teaspoons caster sugar
¾ cup (approximately) water
•Preheat oven to 180°C
•Combine flour, salt and sugar in a large bowl.
•Rub in flour with fingertips until all lumps are gone. Psst...I sometimes cheat and melt the butter 😉
•Stir in milk and add water ¼ cup at a time until you have a shaggy dough.
•Turn out onto floured surface and knead lightly until you can roll it into a ball.
•Place dough on a lined baking tray. Press down into a disk, 4-5cm thick, and score an “X” through the top.
Brush the top with a little extra milk and sprinkle with flour if desired.
•Bake for approximately 45 minutes.
Crust will be golden brown and hard with a hollow sound when tapped.