Saturday, 21 August 2010

Damper Bread for Breakfast

A simple, unleavened bread with many names, this originated in the outback of Australia. And is perfect as a quick breakfast fix to toast on a hot skillet when out in camping.


There’s really nothing to it: take a handful of self-raising flour (or plain with baking powder), and pour in water until you get a dry dough. Add more flour if it becomes too sticky.


Throw in chocolate chips, chopped mars bar, or redcurrants, blackberries, etc. foraged from the woodland, then pat into a very thin circle. The thinner it is, the less doughy the inside one the outside is cooked.


Place on a floured skillet and cook until the outside is golden. Eat while hot!


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Would love to hear your thoughts and ideas!
Merlotti x

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