I can't beleive you guys haven't got a damper recipe ...
[You must be registered and logged in to see this image.] Just thought I'd share some things I found out.
The basic damper recipe consists of 2:1 flour vs. milk. A little bit of butter into the flour and you have your basic recipe.
I did some 'damper scones' yesterday and used 2 cups of flour with 1 cup of milk. Add a teaspoon of butter and then knead the SR flour (not too much or it might not rise as well).
I then rolled it into a 'sausage' and cut off 8 scone size pieces and popped them in the oven. Worked a treat.
[You must be registered and logged in to see this image.] The average damper 'bread' will take between 6-8 cups of flour (then halve that for your milk).
Believe it or not I haven't used the dutch oven yet for a full sized damper ...
[You must be registered and logged in to see this image.] .. but am going to Kilkivan next weekend so will give it a whirl then.
I might even add in some dried fruit just for something to do ...
[You must be registered and logged in to see this image.] Anyone want to add some tricks or tips to this thread re. dampers?
Cheers ...
Scol.