Damper Bread
Oven-baked Australian quick bread with a golden crust and tender crumb.
Preparation: 15 min · Cooking: 35 min · Total: 1 hr · 4 servings
Ingredients
- 500 g plain wheat flour
- 60 g butter
- 300 ml milk
- 1 tsp salt
- 15 g baking powder
Instructions
Make the quick-bread dough
Preheat the oven to 200°C. Mix 500 g plain wheat flour, 15 g baking powder, and 1 tsp salt. Rub in 60 g cold butter with your fingertips or a pastry cutter until crumbly. Stir in 300 ml milk just until a rough dough forms; do not knead it smooth.
Bake the damper
Shape the dough into a roughly 20 cm round on a baking sheet and score a cross on top. Bake at 200°C for about 35 minutes. Check at the timer: the crust should be golden, the loaf should sound hollow when tapped, and the centre should have no wet dough; bake longer if needed. Use oven mitts for the hot tray.
Golden crust, hollow sound when tapped, and no wet dough at the centre.
Bake damper bread: 2100 seconds
Cool and serve
Cool on a rack for 10 minutes before slicing. Serve warm; any extra butter or jam is a separate optional topping, not included in the listed quantities.
Tips
- Handle the dough lightly; extra kneading makes the quick bread tough.
- The 35-minute timer is a check, not proof of doneness. Contains wheat and milk.
Common mistakes
- A loaf shaped much thicker than 20 cm across can remain wet in the middle.
- Sealing the loaf before it has cooled traps moisture and softens the crust.
Substitutions
- For a dairy-free version, use 60 g plant-based baking fat and 300 ml unsweetened plant milk; check labels for allergens.
Storage
Cool completely, then wrap or seal. Keep at cool room temperature for up to 2 days or freeze for up to 2 months; discard if mould appears. Refrigerate if topped with perishable spreads.
Reheating
Warm plain slices in a 160°C oven for 5–8 minutes until hot; thaw frozen slices before reheating. Do not add water or stock.
About this recipe
Damper is an Australian bush bread associated with cooking in campfire coals. This milk-and-butter version is baked in a home oven rather than over a fire.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.