Damper - Aussie Bread - Australian Damper Traditionally this bread was made by bush settlers and should be cooked in a camp-oven (large cast-iron pot with lid) in the hot ashes of an open fire but can be baked in any regular oven. There are many versions but here is one of them. 3 cups self-raising flour 1 - 2 teaspoons salt 90 grams butter; melted 1/2 cup milk 1/2 cup water extra milk for glazing extra flour for dusting extra butter for serving Golden Syrup or light molasses Preheat oven to moderately hot 210 degrees Celsius. Brush an oven tray with melted butter or oil. Sift flour and salt into large mixing bowl; make a well in the centre. Combine butter, water and milk and add to flour. Stir with a knife until just combined. Turn onto lightly floured surface; knead 20 seconds or until smooth. Transfer dough to tray; press out to a 20 centimetre round. Using a sharp pointed knife, score into 8 sections 1 centimetre deep. Brush with milk; dust with flour. Bake for 10 minutes. Reduce heat to moderate 180 degrees Celsius. Bake 15 minutes or until Damper is golden and sounds hollow when tapped. Serve with extra butter and syrup.