damper/bread recipe

Submitted: Friday, Mar 06, 2009 at 18:52
ThreadID: 66574 Views:5819 Replies:8 FollowUps:6
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does anyone have a good damper/bread recipe for the camp oven
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Reply By: Member - Ian H (NSW) - Friday, Mar 06, 2009 at 19:05

Friday, Mar 06, 2009 at 19:05
Yes and even a dummy like me can do it.
Put a can or stubbie of full strength beer in a bowl and add self raising flour till you have a bread / damper consistency. Add a little salt if you wish and bake in camp over till done. About 2 beers time it takes. It should be eaten that day as it doesn't keep well but ours always disappears before bed time.
If you like you can add sultanas,chocolate, or other goodies and have it as a desert damper. Beauuuutiful.........
Hope you enjoy it. Ian
AnswerID: 352605

Follow Up By: Member - Robert R1 (SA) - Friday, Mar 06, 2009 at 22:04

Friday, Mar 06, 2009 at 22:04
If you drink more beers does it taste better?
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Follow Up By: Member - Damien L (Cairns) - Friday, Mar 06, 2009 at 22:48

Friday, Mar 06, 2009 at 22:48
don't add salt, it causes a chemical reaction and spoils the bread.
Love the bush

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Reply By: Notso - Friday, Mar 06, 2009 at 19:12

Friday, Mar 06, 2009 at 19:12
Yep above recipe is good.

You can add stuff too, like sultanas etc for a sweet damper, Cooked bacon, sun dried tomatoes, olives and cheese for a savoury one.

Good stuff.

If you are cooking it in a camp oven use a trivet under a flat pan as it stops it buring on the bottom.
AnswerID: 352606

Follow Up By: Member - Cram (Newcastle NSW) - Friday, Mar 06, 2009 at 19:49

Friday, Mar 06, 2009 at 19:49
If you don't have beer you can use ginger beer....
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Follow Up By: Axel [ the real one ] - Saturday, Mar 07, 2009 at 10:31

Saturday, Mar 07, 2009 at 10:31
For a sweet damper use lemonade , if want a real special soak a handful of dried fruit [raisins,apricots ect] in some Cointreau for 1/2hr before adding to a sweets damper mix.
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Reply By: Von Helga - Friday, Mar 06, 2009 at 22:07

Friday, Mar 06, 2009 at 22:07
Google COCIA for all your Camp oven cooking
AnswerID: 352653

Reply By: Member - Roger B (VIC) - Friday, Mar 06, 2009 at 23:00

Friday, Mar 06, 2009 at 23:00
Ask Mr. Google. There are about a million recipes.there. You're sure to find a good one. Cheers.

Roger......
AnswerID: 352663

Reply By: PradOz - Saturday, Mar 07, 2009 at 10:17

Saturday, Mar 07, 2009 at 10:17
here is one they use at the jondaryan woolshed on the darling downs. i have not tried to make it as yet so interested in knowing how yours turns out.

into a bowl add 4 cups S R flour, a pinch of salt and 2 1/2 cups water. mix by using a broadblade knife. work into a ball shape and cut in half and mix again. turn out onto table and work by pressing mixture up (do not mix by pushing down as it takes the air out). fluff it up. sprinkle flour on base of oven and cook on low heat 45 mins. if when tapped it sounds hollow it is cooked. knock off the flour and slice up and eat - yum yum - let me now how it goes
AnswerID: 352693

Reply By: Hairy (NT) - Saturday, Mar 07, 2009 at 11:27

Saturday, Mar 07, 2009 at 11:27
Gday,
Just but packets of bread mix from the supermarket.
Comes with yeast and all.

Cheers
AnswerID: 352700

Reply By: Best Off Road - Saturday, Mar 07, 2009 at 12:03

Saturday, Mar 07, 2009 at 12:03
This is simple and it works. We made thousands of loaves of this in our Restaurant instead of Bread Rolls. It was a big hit.

Put whatever quantity of Self Raising Flour you reckon you need into a bowl. Good shake of salt. Add water and stick your mit in and mix it up. Keep adding water until the consistency is "gloopy", that is between a dough and batter consistency.

Don't worry about lumps, they cook out.

Cheers,

Jim.



AnswerID: 352702

Follow Up By: Lucko - Saturday, Mar 07, 2009 at 16:28

Saturday, Mar 07, 2009 at 16:28
Jim, sounds good. What temp do you cook at, if using an oven?
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FollowupID: 620900

Follow Up By: Best Off Road - Sunday, Mar 08, 2009 at 07:41

Sunday, Mar 08, 2009 at 07:41
About 200 to 230 depending on your oven. Has to be hot to get a good brown crust.

Ideally cooked in real bread tins. They are the black ones. Need to be seasoned, then simply brush with oil each time before use. Never wash them.

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FollowupID: 621034

Reply By: Steve Ellis - Saturday, Mar 07, 2009 at 21:25

Saturday, Mar 07, 2009 at 21:25
COCIA is the guru. Go there Simply the best,better than all the rest,better than anyone. Google COCIA
AnswerID: 352824

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