Damper

If you find the idea of bread-making a little intimidating, this crunchy and moist loaf might be for you. There's no yeast, no proofing, and even minimal kneading. In fact, you can have a delicious damper made and ready to eat in about an hour.

An iconic Aussie dish, damper was a staple for many inland travellers in the Australian bush. It was traditionally baked over a campfire and originally made with just flour, salt and water - all ingredients that could withstand long journeys to remote outposts.

For this recipe we're making the most of modern creature comforts with the leavening agents in self-raising flour and a bit of dairy for improved taste and mouthfeel. In fact, butter is a bit of a key for a good damper - the colder it is, the better crumb you'll get. And speaking of modern conveniences, you can save yourself some time from rubbing the butter into the flour by giving the butter and flour mixture a quick blitz in a food processor to get the same consistency.

Unlike other bread, you don't want to overwork the damper dough, so handle it with a little care and stop kneading as soon as it feels smooth and slightly springy.

Your damper dough will be a bit crumbly when it first comes out of the oven, so let it cool down a bit to make it easier to slice. It is a superb side for hearty soups and stews, and is excellent on its own with a healthy amount of golden syrup.