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Damper

 
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Photography by Anson Smart. Styling by David Morgan
Photography by Anson Smart. Styling by David Morgan

Serving size: Serves 8
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly, Vegetarian
Course: Finger food, Side dish, Snacks
Favourite flavours: Cakes/baking

Damper
INGREDIENTS

8 cups (1.2kg) self-raising flour
2 tablespoons caster sugar
2 teaspoons salt
1 2/3 cups (410ml) milk
1 2/3 cups (410ml) water
1 tablespoon pepitas (pumpkin seeds)
milk, extra, for brushing
self-raising flour, extra, for dusting
METHOD

Preheat oven to 200°C (180°C fan-forced). Grease a large oven tray.

Sift flour, sugar and salt into a large bowl; make a well in the centre. Add milk and water; quickly combine the ingredients, using a round-bladed knife, to form a soft, sticky dough, adding a little more water if necessary.

Turn the dough out onto a prepared tray and roughly shape into a round loaf. Lightly brush top with extra milk, sprinkle with pepitas and dust lightly with extra flour. With a sharp knife, mark a cross in the top of the damper.

Bake for about 45 minutes or until browned and cooked through.
 
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