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Damper - Australian bread (Damper australian bread)

Damper - Australian bread (Damper australian bread)

Category: Special bread
Damper - Australian bread (Damper australian bread)

Ingredients

self-rising flour * 250 g
milk 175 ml
butter 25 g
salt 1/2 tsp
cheese 65 g
green onions 1 tbsp. l.
paprika 1/2 - 1 tsp

Cooking method

  • Damper - Australian bread (Damper australian bread)Mix flour and salt. Add oil and use your fingertips to mix all the ingredients into a crumb. If you are making bread with additional ingredients, that is, with cheese, green onions and paprika, mix them with flour, after grinding.
  • Damper - Australian bread (Damper australian bread)Add milk.
    Damper - Australian bread (Damper australian bread)Knead the dough quickly and accurately, with firm movements, it should be soft, not sticky and only slightly sticky.
    Damper - Australian bread (Damper australian bread)Dust a work surface with flour, spread out the dough and form a soft and smooth ball. Smooth to a diameter of about 16-17 cm, lightly brush the surface of the dough with milk, sprinkle with a pinch of flour and cut into segments, without cutting the dough to the end.
  • For the cheese and onion dough, repeat all steps, after cutting the dough, sprinkle some grated cheese on the surface.
  • * Pictured is a double portion of bread dough, cheese dough without paprika.
    Damper - Australian bread (Damper australian bread)Transfer the dough pieces to a baking sheet with parchment paper.
    Damper - Australian bread (Damper australian bread)Place the baking sheet in an oven preheated to 190 C and bake for 30 minutes until golden brown and the bread is fully cooked. Adjust the time yourself if necessary.
  • Wrap the finished bread in 1 layer of linen towel and leave on a wire rack to cool.
    Damper - Australian bread (Damper australian bread)Serve the bread warm or at room temperature. The most common addition to bread is butter, cheese or honey.

The dish is designed for

1 PC.

Cooking program:

oven

Note

On prescription kmaggiekay ("Australia's Best Recipes"). Thanks to the author!
“Damper is an Australian bread that has historically been made by breeders. It consists of wheat flour and is cooked in the coals of a campfire or in a field oven. Damper is an iconic Australian dish, but also made in New Zealand.
Initially, the bread was prepared by pastoralists who traveled long distances to remote areas with only rations of flour, sugar and tea, which included any available meat.
The main ingredients of this bread were flour, water and sometimes milk. Baking soda was used for loosening. Bread was usually cooked in the ashes by the fire. "(C)
Source: Wikipedia.
Interestingly, bread is still popular today. The damper is baked at home in the oven, if they did not have time to buy bread for breakfast, or in the open air, while fishing or while on vacation in nature - they simply put the dough in a pot and close a lid, put it on coals and bake until tender. When kneading bread, water is often replaced with milk, sometimes beer, and green onions with any fresh or dried herbs to taste.
* For making the bread, I used regular premium wheat flour with the addition of a baking powder for the dough.

Trishka
What an interesting bread, thanks, I took it away.
NataGrig
Tell me how much baking powder you need to take if you use regular flour
Tatyana1103
Ilonawhat an interesting bread, especially its background, I definitely take
Corsica
Trishka, NataGrig, Tatyana1103Thank you for your interest in the recipe!
Quote: NataGrig
Tell me, how much baking powder you need to take if you use ordinary flour
NatashaBasically, there are recommendations printed on the packaging with baking powder for the dough and I do not increase the amount added to the dough unnecessarily. I had a baking powder with a recommendation not to exceed 10 g per 400 g of flour, I added 10 g per 500 g of flour, since I was preparing a double portion, for the portion indicated in the recipe, that is, 250 g, 5-7 g of baking powder will be enough ...
NataGrig
Ilona, Thank you. I love all kinds of cakes, but it turns out like plump, it should still be tastier. I will definitely try, we cannot finish the previous ones, the birds will have to feed them.
Corsica
Natasha, this bread is more close in structure to a gingerbread or scones than to a flatbread, I don't know if you will like it.Yes, also, pay attention that the baking powder is without the addition of vanillin, the difference in the appearance of the package is not too noticeable.
Quote: NataGrig
the birds will have to be fed.
caring, they definitely will not be superfluous at this time of the year.
Podmosvichka
Ilona, take Damper - Australian bread (Damper australian bread)Damper - Australian bread (Damper australian bread)
I put only smoked sausage cheese, and froze a little before rubbing.
The result is a very tasty cheesecake with a smoke
Thank you very much, the family has checked it out. I wrote down the recipe in my cherished notebook with recipes for constant use.
Corsica
Elena, the beauty! Cheers and thanks for the tip!
Quote: Podmoskvichka
I wrote down the recipe in my cherished notebook
I am glad that the recipe was to your taste.

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