Traditional Damper

Method

1. Cut Fairy into 1 cm (½ inch) cubes.
2. Sift flour into a mixing bowl.
3. Add Fairy and rub in with the finger tips until it resembles fine breadcrumbs.
4. Pour in water, mix with a round bladed knife until mixture forms a soft dough. (Alternatively, this mixture may be mixed altogether in a food processor.)
5. Knead lightly on a floured board until dough forms a soft ball.
6. Shape into a round and place in a greased and floured 18 cm (7 inch) sandwich cake tin.
7. Bake in a hot oven at 220°C (425°F) for 25-30 minutes.
8. Cool on wire cooling tray and sprinkle with a little extra flour.
9. Serve sliced and enjoy with your favourite spread.
   
   FREQUENTLY ASKED QUESTIONS

• What is traditional damper?
  Damper is a simple Australian bread traditionally cooked over campfires. It uses basic pantry ingredients and relies on self raising flour rather than yeast for lift.
• Why is there no yeast in this recipe?
  Self raising flour contains raising agents that help the bread rise quickly in the oven, removing the need for yeast and proving time.
• Can I cook damper without a tin?
  Yes. Damper can be shaped into a round and baked on a lined tray. Traditionally it was cooked in hot ashes or a camp oven.
• How should I store damper?
  Store in an airtight container at room temperature for up to two days. For best flavour and texture, enjoy fresh on the day of baking.
• Can I freeze damper?
  Yes. Wrap tightly and freeze for up to three months. Slice before freezing for convenience.
• How do I know when damper is cooked?
  The loaf should be golden and sound hollow when tapped on the base. If unsure, bake for a few extra minutes.

PRO TIPS FOR MAKING THIS RECIPE

• Use cold Fairy margarine
  Cold margarine rubbed into the flour creates a lighter crumb and improves texture.
• Handle the dough gently
  Over kneading can make damper dense. Knead only until it forms a smooth ball.
• Preheat the oven fully
  A hot oven helps create a good rise and lightly crisp outer crust.
• Shape evenly for consistent baking
  Form a smooth, even round so the bread cooks evenly throughout.
• Sprinkle flour after cooling
  A light dusting of flour enhances the traditional rustic appearance.
• Serve warm
  Damper is best enjoyed warm, sliced thick and generously spread.