Damper, an emergecy bread that got my heart


Here in Wellington we have weather. I know everywhere has weather but we have the maddest weather ever. Last week when my new oven was being fitted it was cold. I put the fire on. One week later, we are all in short sleeves and hot. This kind of change can happen in a day. You can tell someone who has lived here a while as they have mastered the art of layered clothing and have a windproof jacket some where close by. Now to the point, the pitta bread I had bought to go with our chilli went moldy and I only discovered this 20 minutes before dinner. Mr Muffin is a bread man and I saw this as an opportunity to have a “ta da” moment and of course, to use the new oven (yes, I have a new oven). I did a quick search on the wonderful net and pieced together and shrunk a few recipes. The bread that came out was perfect for the chilli and was like an old fashioned dumpling that sits on top of stew. I whipped a portion away to have later with butter and jam so I could use it for a scone. My testing result was- yes, perfect.

This recipe made easily enough for us 3 and would stretch to 4.

1 1/2 c Self raising Flour

40 grm butter

1/2 c cold water

Heat oven to 180 and line a baking tray with baking paper

Sieve flour into a bowl

Cut butter into cubes and rub into flour until it resembles bread crumbs

Slowly add water and stir the mix with a table knife

Give the dough a light knead on a floured surface (I did it on the baking paper to save mess)

Make 4 cuts in the dough, deep ones

Sprinkle flour on top to cover

Bake for 20- 30 minutes or until golden and base is cooked (brown, knocks hollow)

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