Damper

Submitted: Monday, Apr 18, 2011 at 16:56

ThreadID: 85717 Views:4448 Replies:6 FollowUps:4

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Camp Cooking

Whether it's cooking a stir fry on a gas powered fry-pan or brewing up a hot stew in a camp oven over hot coals - this article will provide you with some great outback cooking tips.

Member - Daniel M

Wondering if anyone has any special damper recipes they'd like to share?

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Reply By: Member - Phil B (WA) - Monday, Apr 18, 2011 at 18:23

Monday, Apr 18, 2011 at 18:23

Gee Daniel, to some, including my wife, this is like asking for the combination numbers to the safe.

Anyway when she wasn't looking I took the following recipe from her files;

Mrs B’s bung in damper

3 cups of self rasing flour
3 tablespoons of Sunshine milk powder
3 small handfuls of sultanas
2 table spoons of sugar
1 tea spoon of salt

The damper can be eaten hot with butter, margarine, peanut butter, jam or just plain. We’ve even served it with custard as sweets.

You can vary the above recipe by removing the sultanas and replacing them with cooked chopped onion and bacon or dried apple or dried apricots or cheese and cooked bacon and so on.

cheers

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Follow Up By: member-PradoMad - Monday, Apr 18, 2011 at 19:35

Monday, Apr 18, 2011 at 19:35

needs some liquid; beer / water / stock..?
JS.

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Reply By: Tjukayirla Roadhouse - Monday, Apr 18, 2011 at 19:28

Monday, Apr 18, 2011 at 19:28

Ingredients
2 ½ Cups Self Raising Flour
1 good pinch of salt
200 ml of your favourite Beer
1/4 c cheese sauce powder

bung it in the camp oven, and EAT!

AnswerID: 451700

Reply By: Member - JohnBee (VIC) - Monday, Apr 18, 2011 at 19:52

Monday, Apr 18, 2011 at 19:52

Gday...

Strzelecki Damper
5 cups SR Flour
1 tbls baking powder
warm water & milk powder to make about 3 cups

Mix flour, baking powder and warm milk into a nice dough. If doubtful keep out a couple of cups of flour and make the dough wet, then add the dry flour to make a spongy dough.
Place the camp oven on the fire and make it hot before you put the bread mix in. When hot, place the camp oven over the coals and place the mixture in. Put lid on camp oven and cover it with hot coals. Bake damper for approximately ½ hour.

Cheers and enjoy
John

AnswerID: 451705

Reply By: Member - Barry H (WA) - Monday, Apr 18, 2011 at 20:55

Monday, Apr 18, 2011 at 20:55

Daniel,

Savoury Damper

1 cup of SR flour
1/2 cup of milk
Pinch of salt

Add Onions, Bacon, and mixed herbs,mix together and bake in the CO for 25mins. Yummo.

Serves 2.

Barry H

AnswerID: 451716

Reply By: Sand Man (SA) - Tuesday, Apr 19, 2011 at 07:20

Tuesday, Apr 19, 2011 at 07:20

Daniel,

Forget the Damper mate. It's just "lazy man's bread"
Once you have baked your own bread you won't bother with damper again.

Camp oven bread is also brilliant toasted the next day. The crust crisps up again and the thick slices soak up the runny egg yolk, which I prefer.
As well as a couple of loaves, I'm planning to make some hot cross buns at camp this year.

So, forget the boring old damper and experiment with yeast.
I'm just a little domesticated though as I use Lauke's pre-mixed flour. Just add the yeast and a little water, kneed and cook.

That should be enough "red rag" waving:-)

Bill.

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Follow Up By: Col WA - Tuesday, Apr 19, 2011 at 09:15

Tuesday, Apr 19, 2011 at 09:15

Hi Bill,

How long do you cook the bread for?

Thanks Col

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Follow Up By: Sand Man (SA) - Tuesday, Apr 19, 2011 at 10:54

Tuesday, Apr 19, 2011 at 10:54

Hi there Col,

Cooking the bread only takes 20 mins or so in the camp oven. (or normal oven at home)

It's the getting there that takes a little time and effort.
After mixing the dough and kneeding for 10 mins or so, you leave the dough in a ball and place in a bowl. Then leave in a warm place for the yeast to prove and double in size. I find the front windscreen ledge is good, just place a tea towel over the bowl.
When the dough has risen, punch down and kneed again, then place the dough in a bread tin and allow to rise again. When completed, the dough is ready for the (camp) oven.
After 20 mins or so, tap the bread with or knuckles and if it sounds hollow it is ready for consumption.

I use the Lauke Crusty White bread mix, which is available in 600 gm packets at Woolworths. This makes a full sized loaf, but if you have a smaller tin, just use less flour/yeast mix. The instructions are on the packet.

Happy cooking.

Bill.

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Follow Up By: Member - Daniel M - Saturday, Apr 23, 2011 at 08:38

Saturday, Apr 23, 2011 at 08:38

Thanks for the tips and secret combinations everyone. Will give them a go. Am definately gonna try the bread idea. sounds great cheers.
Dan

FollowupID: 724800

Reply By: Livin On The Road - Tuesday, Apr 19, 2011 at 07:30

Tuesday, Apr 19, 2011 at 07:30

We just bought a Bread maker to run in the van. As a coeliac and mother of four coelics, we decided that it is high time thst I start making our own gluten free bread in the great outdoors. Nothing like having freshbread in the caravan!

I've tried a gluten free damper and to be kind; it was inedible. The kids were less gentle in their praise. So, anyone got a good gluten free damper they make?

AnswerID: 451754