camp oven damper

Hi Jon,
we have moved away from damper and now bake fresh bread in the camp oven... We use standard "bread machine" mixes in a loaf tin, elevated from the bottom of the oven on a cake rack.

Not really what you wanted but woeth a look IMO.

Blue

G'day Jon,
I use the same recipe as I do for my Cobb. The Cobb is very convenient, but the cast iron cooks better and hotter. No big deal just start cookin mate.
You will also find that the heat beads work just as well with your camp oven, use about 15, as they do for the Cobb, the difference being, you don't have to keep changing the coals. ( the Cobb really shines when the weather is crap and your having trouble keeping the coals up for your cast iron)
I am really biased to the cast iron, but everything has it's place.
So get in there and copy their recipes. :>)))

Here's a couple of sites that may be of help:

Site Link

Site Link

And Google "Camp Ovens" or "Camp Oven Cooking"; should keep you going.

We've tried heaps of different variations but the easiest receipe was the best - flour & beer! Self-raising flour (2-3 cups feeds 4), bit of salt & sugar (optional), as much beer as required to make into a dough consistency. Get your camp oven hot with a bit of oil in the bottom, put the damper in the middle in a flatish 'cake' shape, not touching the sides. Cook slow, with coals on top whilst drinking the remaining beer! makes a nice light damper.

I agree totally with Blue. Bread is the way to go and only requires a bit more effort to get the dough right. On our recent trip the 8 kids and 10 adults all voted unanimously in favour of bread in a "bread versus damper" expert cook off. Even our hard core damper chef became a convert although the old unused damper did make an excellent base plate for the jack!

Or , any scone recipe [ deleting the pooncie bits about sifting and gentle handling ] .

To accompany a roast , remove cooked roast from oven and keep warm , cook damper in roast juices . Serve in place of potato , with plenty of gravy . For ' herb ' damper , add a heaped tablespoon of oregano and rosemary .

I also cook damper in a cast Iron camp oven, last time we tried a supermarket packet scone mix it turned out perfect.So from now on that's the go.If you have more than say 6 hungry mouths it might pay to double up.
Regards Scoof