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{{#seo:
|title=Damper, Vegetarian recipe
|titlemode=replace
|keywords=#damper #dough #bake #wholemealflour #bakingpowder #bread #butter #miseenplace #unsaltedbutter #coolingrack #unusualrecipes
|hashtagrev=032020
|description=Damper is a non-yeasted bread which was made by the first settlers in Australia. It was traditionally made with water and not milk
}}

Damper is a non-yeasted [[Bread|bread]] which was made by the first settlers in Australia. It was traditionally made with water and not [[Milk|milk]].
{{recipesummary
|TotalCalories = 2226
|PortionCalories = 222
|DatePublished=7th November 2012
|Author = JuliaBalbilla
|ImageComment =
|Servings = Servings: 10 - 1 loaf
|Difficulty = 2
|TotalTime = 1 hour, 5 minutes
|PrepTime = 20 minutes
|CookTime = 45 minutes
|Image = [[Image:Damper recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''That's not damper!''

4.2/5

Damper was wound round a stick when I was in the Scouts!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients

| 375g [[Strong white flour|strong white flour]]
| 125g [[Wholemeal flour|wholemeal flour]]
| 4 teaspoons [[Baking powder|baking powder]]
| 1 teaspoon [[Salt|salt]]
| 375ml [[Milk|milk]], plus extra for glazing
| 30g [[Unsalted butter|unsalted butter]], melted

}}

===[[Mise en place]]===

* Preheat the [[Oven|oven]] to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
===Method===

{{RecipeMethod

| Mix the [[Flours|flours]], [[Baking powder|baking powder]] and [[Salt|salt]] in a large bowl.
| Make a well in the centre of the mixture.
| Mix the [[Milk|milk]] and the melted [[Butter|butter]] in a jug.
| Pour this into the well and mix rapidly until you have a soft and sticky [[Dough|dough]].
| Put the [[Dough|dough]] onto a lightly floured surface.
| [[Knead]] for about 1 minute until the [[Dough|dough]] is slightly homogenous.
| Shape into a ball and place on a greased [[Baking tray|baking tray]].
| Glaze with [[Milk|milk]] and sprinkle with [[Wholemeal flour|wholemeal flour]].
| Slash with a cross, 2cm deep.
| [[Bake]] the [[Bread|bread]] for 15 minutes.
| Reduce the temperature to 180° C (350° F - gas 4), [fan [[Oven|oven]] 160° C & reduce cooking time by 10 mins per hour] and [[Bake|bake]] for a further 25 minutes until it acquires a golden colour and sounds hollow when you tap it on the bottom.
| Allow to cool on a [[Cooling rack|cooling rack]].
}}
===Recipe source===

* El Libro del Pan by Eric Treuillé and Ursula Ferrigno
===Chef's notes===
Hmmm. As you can see from the photo, the top flew off from the base on one side of the loaf. I think that to rectify this I should either flatten the dough once I have shaped it into a ball and reduce the amount of baking powder. It also tasted too salty.
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Australian recipes]]
[[Category:Bread and baking]]
[[Category:Vegetarian recipes]]
[[Category:Baked or roasted]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/damper|#damper]] [[Special:Search/dough|#dough]] [[Special:Search/bake|#bake]] [[Special:Search/wholemealflour|#wholemealflour]] [[Special:Search/bakingpowder|#bakingpowder]] [[Special:Search/bread|#bread]] [[Special:Search/butter|#butter]] [[Special:Search/miseenplace|#miseenplace]] [[Special:Search/unsaltedbutter|#unsaltedbutter]] [[Special:Search/coolingrack|#coolingrack]] [[Special:Search/unusualrecipes|#unusualrecipes]]
</code>

Damper - Revision history

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