Channel your inner jolly swagman and make this Aussie classic, then serve with antipasto for a modern twist.
3¾ cups self-raising flour
1½ tsp bicarbonate of soda
1½ tsp fine salt
2 Tbsp butter or margarine,softened
375ml unfiltered beer
Mixed antipasto (suchas prosciutto, marinated capsicum and olives), to serve
1. Preheat a camp oven set over coals to medium (180°C). Sift flour, bicarb and salt into a large bowl. Add butter or margarine and rub in with fingertips until just combined.
2. Add beer to flour mixture and stir gently until a dough begins to form. Shape into a loaf, put on a pizza tray and set on a trivet in oven. Put lid on oven, setting hot coals on lid. Bake for 30 minutes or until deep golden. Turn out onto a wire rack to cool. Serve with antipasto.
The beer in this recipe acts as the raising agent. Unfiltered beer also adds flavour to the dough. We used Cooper’s Sparkling Ale.
To make this recipe in the oven, preheat oven to 180°C and line an oven tray with baking paper. Bake on prepared tray for 30 minutes or until damper is deep golden
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