Just a quick recipe for tonight. I made a loaf of this at lunchtime to go with soup, and it was gorgeous. David loved it: I think he ate more than I did!
Damper is an Australian bread, traditionally cooked over an open fire. The quantities I use make a small loaf, just right for the three of us. I reduced salt because David was eating it, and we very rarely add salt to anything now. It’s edible cold, but it’s best almost straight from the oven, in buttery chunks.
2 cups self-raising flour
1 tsp sugar
1 tbsp room-temperature butter
1/2 cup milk
1/4 cup water
chopped chives/ dried mixed herbs to taste (I used about a tablespoon)
Sift the dry ingredients together into a bowl.
Add the butter and rub between fingertips until the mixture resembles breadcrumbs.
Mix in chives and herbs.
Make a well in the flour mixture, and add the milk and the water. Mix together until a dough is formed.
Turn the dough out onto a floury surface, and knead until silky.
Form into a round loaf and cut a deep cross in the top.
Bake for 20 minutes at 200C, then reduce oven temperature to 180C and bake for another 10-15 minutes until done.
How do you tell it’s done? Pick it up (with oven gloves on!) and tap the bottom. If it’s cooked it’ll make a hollow sound.
Serve warm with butter.