Traditionally, damper is cooked directly on the coals of a camp fire. If you use this method, have a beer handy in case some of the ashes on the damper are still glowing when you eat it!
4 cups (500g) self-raising flour
1 teaspoon salt
20g butter, softened
1 cup (250ml) milk
1/2 cup (125ml) water
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Directions Preparation:30min › Cook:30min › Extra time:1hour › Ready in:2hours
Preheat oven to 220 degrees C. Grease a baking tray.
In a large bowl, stir together the flour and the salt. With your hands, rub in butter. Make a well in the centre of the flour mixture and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf 20cm across. Place the loaf onto the prepared tray and, using a sharp knife, cut a cross in the top.
Bake for 25 minutes in the preheated oven, then lower the temperature to 180 degrees C and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.