Damper (food)

Damper is a traditional Australian bread, historically prepared by swagmen, drovers, stockmen and other travelers. It consists of a wheat-based product, traditionally baked in the coals of a campfire or in a camp oven. Damper is an iconic Australian dish. It is also made in camping situations in New Zealand, and has been for many years.

History

The term damper is derived from the British term used to describe a type of unleavened bread. The British version was a hard, dry biscuit, made from flour and water. The Australian version evolved into a more palatable bread-type food with the addition of raising agents. Damper was a staple of the early Australian settlers' diet, with the basic ingredients being easily transportable and having a long shelf-life.

Preparation

Damper is made from flour, water, and sometimes milk. Baking powder is commonly used as a leavening agent. It is mixed into a dough, shaped into a round loaf and baked. The dough was traditionally cooked directly on the coals of a fire, or in a camp oven. In modern times, it is often cooked in a conventional oven. Variations of the recipe use self-raising flour, butter, or beer to help the loaf rise.

Variations

There are many variations of damper, with unique recipes found in different regions of Australia. Some variations include adding dried fruit, nuts or spices for flavor. A sweet version of damper, often served with jam and cream, is known as a "scone". In the Australian Outback, a variation known as "bush damper" is made using the ash of a fire to cook the bread.

Cultural significance

Damper has a significant place in Australian cultural history. It is often associated with traditional Australian outdoor cooking, particularly on ANZAC Day when it is often baked in commemorative campfire gatherings. Damper competitions are also a popular event at rural country shows.

See also

• Australian cuisine
• Bush tucker
• List of breads

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