Recipe of Damper in ashes?  

Ingredients

* 525 g self-raising flour (plus extra for top of bread)
* 1 teaspoon salt
* 2 teaspoons caster sugar (superfine)
* 40 g butter
* 125 ml milk (plus extra for top of bread)
* 310 ml water (approximately)

Directions

1.

Pre-heat oven to 375F / 190C /gas mark 4.
2.
Sift flour, salt and sugar into a large bowl, rub in the butter.
3.
nough water to mix to a sticky dough.
4.

Turn dough onto a floured surface, knead until just smooth.
5.

Place dough onto a greased baking tray and press into a 16cm round.
6.

Cut a cross in the dough, about 1cm deep; brush with a little extra milk then sprinkle with a little extra flour; bake for about 45 minutes; lift onto a wire rack to cool.

Answered by Arvind Pal at 7:23 PM on September 16, 2008

INGREDIENTS

375 ml bottle of warm beer
6 cups unbleached plain or self-raising flour
1 teaspoon sea salt
2 tablespoons baking powder (optional)
handful of coarse rock salt
1 teaspoon olive oil

METHOD

Stand the stubby of beer beside the fire until it is nice and warm - around body temperature is ideal for the yeast to do its work. If you heat the beer too much you will kill the yeast. Warm your mixing bowl as well.

Mix the flour, sea salt and baking powder in a large bowl.

When thoroughly blended, make a well in the centre and gradually mix the beer into the flour in a circular motion with a wooden spoon. Different flours absorb different amounts of beer.

When the flour begins to form clumps and come away from the bowl, mix it with your hands until it becomes a dough. If the dough is too dry, add milk or water.

Spread a little flour on a clean work surface, turn the dough out and knead rhythmically. Kneading activates the gluten (starch) strands that give the dough its strength.

Grease a warm camp oven with oil and throw a handful of coarse rock salt into the base.

Answered by Poonam Singh at 6:00 PM on September 16, 2008

well,

Ingredients

* 525 g self-raising flour (plus extra for top of bread)
* 1 teaspoon salt
* 2 teaspoons caster sugar (superfine)
* 40 g butter
* 125 ml milk (plus extra for top of bread)
* 310 ml water (approximately)

Directions

1.

Pre-heat oven to 375F / 190C /gas mark 4.
2.
Sift flour, salt and sugar into a large bowl, rub in the butter.
3.
nough water to mix to a sticky dough.
4.

Turn dough onto a floured surface, knead until just smooth.
5.

Place dough onto a greased baking tray and press into a 16cm round.
6.

Cut a cross in the dough, about 1cm deep; brush with a little extra milk then sprinkle with a little extra flour; bake for about 45 minutes; lift onto a wire rack to cool.

Answered by Nidhi Singh at 5:57 PM on September 16, 2008

1 Damper (change servings and units)
Change to: Damper US Metric Close

*
* 1
* 2
* 3
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* 5

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Ingredients

* 3 cups plain flour
* 3 teaspoons baking powder
* 1 teaspoon salt
* 2 teaspoons sugar
* 1 tablespoon red chilies (you can leave in the seeds if you desire)
* 24 ounces beer, any kind

Directions

1.
1
Preheat oven to 350 degrees F.
2.
2
Mix all the ingredients together until well combined.
3.
3
Spoon the mixture into a greased bread pan and smooth the top.
4.
4
Bake for 1 hour, or until golden brown and the loaf appears done.
5.
5
Cool on a rack.
6.
6
May be served with a topping spread made of Cream Cheese with finely chopped chilli and coriander through it.
7.
7
Enjoy!
8.
8
P.
9.
9
S.
10.
10
You just have to have a beer with this damper!

Answered by Madhurima at 7:31 PM on September 15, 2008

Ingredients:

* 3 cups self-raising flour
* 1/2 tsp sea salt
* 1 tsp sugar
* 75g of chilled butter, cubed
* Scant 1 cup of black, pitted olives, sliced
* Scant cup of freshly grated, loosely packed parmesan cheese
* 1/2 cup of milk
* Butter for spreading

Preparation:

1 . Pre-heat the oven to 350F.
2. Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
3. Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
4. Mix in the parmesan cheese. Next, mix in the sliced olives.
5. Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
6. Turn the dough onto a lightly-floured surface. Gently knead it until it's just smooth -- about 4 times.
7. Shape dough into a 15-20cm round. Place the round on the prepared baking tray.
8. Rub some flour on a sharp knife and score top of damper into 8 wedges.
9. Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it's ready.
10. Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
11. Serve with a little butter and a hot cup of sweet tea.
12. Store the damper in an airtight container for up to a week. It can also be frozen and toasted.

Answered by Prashant at 6:48 PM on September 15, 2008

well;
Damper is a yeastless bread that was traditionally eaten in Australia by early colonial settlers.

It was simply made of flour, salt, sugar and either water or less frequently, milk.

Damper was cooked in the ashes of a fire or wrapped around a stick and cooked over an open flame. It would be consumed with whatever condiments were handy such as sliced of meat or golden syrup.

In this recipe, I've given traditional damper a face-lift with the addition of black olives, parmesan cheese and butter.

Making delicious bread has never been easier!
Ingredients:

* 3 cups self-raising flour
* 1/2 tsp sea salt
* 1 tsp sugar
* 75g of chilled butter, cubed
* Scant 1 cup of black, pitted olives, sliced
* Scant cup of freshly grated, loosely packed parmesan cheese
* 1/2 cup of milk
* Butter for spreading

Preparation:

1. Pre-heat the oven to 350F.
2. Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
3. Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
4. Mix in the parmesan cheese. Next, mix in the sliced olives.
5. Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
6. Turn the dough onto a lightly-floured surface. Gently knead it until it's just smooth -- about 4 times.
7. Shape dough into a 15-20cm round. Place the round on the prepared baking tray.
8. Rub some flour on a sharp knife and score top of damper into 8 wedges.
9. Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it's ready.
10. Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
11. Serve with a little butter and a hot cup of sweet tea.
12. Store the damper in an airtight container for up to a week. It can also be frozen and toasted.

Answered by Kishore at 9:12 AM on September 15, 2008

Ingredients:

* 3 cups self-raising flour
* 1/2 tsp sea salt
* 1 tsp sugar
* 75g of chilled butter, cubed
* Scant 1 cup of black, pitted olives, sliced
* Scant cup of freshly grated, loosely packed parmesan cheese
* 1/2 cup of milk
* Butter for spreading

Preparation:

1. Pre-heat the oven to 350F.
2. Grease a baking tray and line it with baking paper. Lightly grease the baking paper. Set aside.
3. Mix together the flour, salt and sugar in a bowl. Use your fingertips to rub butter into flour mixture until the mixture resembles small breadcrumbs.
4. Mix in the parmesan cheese. Next, mix in the sliced olives.
5. Add the milk and 1/2 cup of cold water to flour mixture. Stir with a wooden spoon until the mixture forms a sticky dough. Add a little extra water if necessary to moisten the dough slightly.
6. Turn the dough onto a lightly-floured surface. Gently knead it until it's just smooth -- about 4 times.
7. Shape dough into a 15-20cm round. Place the round on the prepared baking tray.
8. Rub some flour on a sharp knife and score top of damper into 8 wedges.
9. Bake for 40 to 50 minutes or until golden. Tap the bread and if it sounds hollow, it's ready.
10. Let the bread stand on the tray for 5 minutes and then place it on a wire rack to cool.
11. Serve with a little butter and a hot cup of sweet tea.
12. Store the damper in an airtight container for up to a week. It can also be frozen and toasted.

Answered by Nagendra at 7:29 AM on September 15, 2008

INGREDIENTS

375 ml bottle of warm beer
6 cups unbleached plain or self-raising flour
1 teaspoon sea salt
2 tablespoons baking powder (optional)
handful of coarse rock salt
1 teaspoon olive oil

METHOD

Stand the stubby of beer beside the fire until it is nice and warm - around body temperature is ideal for the yeast to do its work. If you heat the beer too much you will kill the yeast. Warm your mixing bowl as well.

Mix the flour, sea salt and baking powder in a large bowl.

When thoroughly blended, make a well in the centre and gradually mix the beer into the flour in a circular motion with a wooden spoon. Different flours absorb different amounts of beer.

When the flour begins to form clumps and come away from the bowl, mix it with your hands until it becomes a dough. If the dough is too dry, add milk or water.

Spread a little flour on a clean work surface, turn the dough out and knead rhythmically. Kneading activates the gluten (starch) strands that give the dough its strength.

Grease a warm camp oven with oil and throw a handful of coarse rock salt into the base.

Place your dough ball on top of the salt in the camp oven and leave in a warm place for half an hour or so. By this time you should detect some rising, but if not don’t worry.

Answered by Gyan Singh at 12:43 PM on September 14, 2008

Ingredients:
• Cooked shrimp, shelled and deveined
• 3 tbsp Unsalted butter
• 2-1/2 Cups milk
• 2 tbsp Flour
• Parmesan cheese to taste, freshly grated
• Salt to taste
• White pepper to taste
How to make White Pasta Sauce:
• Melt butter in a saucepan on medium flame.
• Whisk in the flour till soft.
• Gradually add the milk, whisking continuously till smooth.
• Bring it to a boil.
• Again cook it for about 1 minute.
• Combine the salt, pepper and cheese with it, keep stirring.
• Add the cooked shrimp to it.
• Now serve it over pasta.

Answered by Sharad Singh at 12:17 PM on September 14, 2008

well, Ingredients

* 2 cups flour (not self-rising)
* Pinch of salt
* 1 cup water (or enough to make a stiff dough)

Procedure

1. Preheat oven to 350°F.
2. Mix flour and salt together. Add water slowly until a stiff dough is formed.
3. Pat the dough into a round shape on a greased baking sheet. Bake for one hour.
4. To serve, break off pieces. Discard crust if too hard, and eat the soft center. (Traditionally, the Aborigines would bake the dough in the ashes of the fire. The crust, dirty with ashes, would be torn away.)

Answered by Satya ~ at 9:48 AM on September 13, 2008