Australian Damper Recipe - Do you have any recipes to share?

I've never had this before, it sounds fun for camping. I may try it then adapt it for cooking at camp. Sounds like it would compliment a stew nicely. I'm getting hungry just thingking about it. Here is a biscuit recipe I use. Very simple and tastes great even without butter. EASY BISCUITS 1 c. self-rising flour 2 tbsp. (heaping) mayonnaise 1/2 c. milk Mix well, drop by teaspoons on greased pan. Bake at 450 degrees for 15 to 20 minutes. Makes 9 when dropped by tablespoons. I like to make these for dinners during the week because they are so quick and easy. Some times we make then in the evening just for a snack with honey or jam on them.

INGREDIENTS: 20 lasagna noodles 2 tablespoons olive oil 1 cup chopped fresh mushrooms 1 chopped onion 1 tablespoon minced garlic 2 cups fresh spinach 3 cups ricotta cheese 2/3 cup grated Romano cheese 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon dried basil leaves 1/2 teaspoon ground black pepper 1 egg 3 cups mozzarella cheese, shredded 3 cups tomato pasta sauce, divided ------------------------------... DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach. Combine ricotta, Romano, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9X13 inch baking dish. Spread 2 cups of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella and 1/3 cup parmesan on top. Spread 1 cup spaghetti sauce over cheese. Repeat layering 2 times. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

I won't be the same as Australian dampers, but we used to make what we called dampers as kids when camping by mixing flour and water and kneading it well, then winding ribbons of this round a stick and toasting it like marshmallows over the campfire. When you took the dough off you had a hollow spiral twist of bread, and you could stuff cheese or jam down the middle. It was delicious, but not very sophisticated.

Cooee, Ruralchook. Some people used to use baking soda, to make the thing rise. My mother’s version was a very light damper, like a bread scone. My version is quite different. I use wholemeal self raising flour, I’m lazy. To make a damper into a steak: About five tablespoons of amino acids. (Protein by the ton, doesn't affect taste.) Salt, of course. Roasted sunflower seeds, as many as you like, relative to the size of the damper. Bee pollen. More protein. Real corn meal, not polenta. About 1/4 the volume of the flour. Damper should lift easily, and not be sticky, when ready to cook. Cooks better when flattened out a bit, can me made into shapes quite easily. Oven about 250, cook and turn until outside is golden brown and crisp. Serve hot with a good, trustworthy cheese, super fresh salad and a decent mayo that isn’t too sweet. Then sit around feeling very pleased with yourself.

Thanks, its really a great recepie. I will try at home and serve my family. Thanks for the information

Damper also goes well with Maple Syrup and butter or in Australia we use Golden Syrup... yummy ! Bake damper and potatoes in foil in the ashes of a campfire with a BBQ grill set over it for some steak, and veg. YUMMY

Hi. I started a national recipe discussion and then found this one. I put up a recipe of a damper. I must admit I have only tried cooking it in the oven though as I don't like the black crunchy bits when it is cooked in the coals haha. Have a look at my discussion if you like. http://www.mylot.com/w/discussions/925817.aspx?p=0

Australian Damper Bread ========================== 1 (.25-ounce) package active dry yeast 1/4 cup warm water (about 110'F / 45'C) 1 cup milk, scalded and cooled to about 110'F / 45'C 3 cups all-purpose flour, plus more as neede 1 rablespoon baking powder 3/4 teaspoon salt 2 tablespoon butter or margarine Preparation: 1. In a small bowl, combine yeast and warm water; let stand until yeast is softened, about 5 minutes. Stir in milk; set aside to proof. 2. In a large bowl, mix 3 cups flour, baking powder ans salt, with a pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs(or rub butter into flour mixtuer with your finger). Add yeast mixture and stir until dough is evenly moistened. 3. Turn dough onto a lightly floured surface and knead until smooth, about 10 minutes, adding more flour as needed to prevent sticking. 4. Shape dough into around, lumpy loaf 5 to 6 inches in diameter. Dust lightly with flour, then place in a greased 8 inches round cake pan. With a very sharp knife, cut an "x" about 1/2 inch deep and 3 inch long in center of loaf. 5. Bake on lowest rack of a375'F (190'C) oven for about 55 minutes or until well-browned. Turn out onto a wire rack and let cool briefly. Serve warm. Makes 1 loaf or about 10 servings. Happy cooking!!!!!!!!!

i just heard about that recipe and i would love to try it.. it sounds easy to do and looks yummy.. i think it sperfect for my peanut butter and jelly. yum! thnaks for informing

bread is best for the breakfast......... takes little time