Australia day is not even near
and I am not even close to a Jackaroo but as an Australian by right (yes, I am a qualified Aussie) I thought I will pull out my recipe of Damper and get some baked for breakfast, a Damper with a difference! Bacon Damper!
In colonial Australia, stockmen developed the technique of making damper out of necessity. Often away from home for weeks, with just a camp fire to cook on and only sacks of flour as provisions, a basic staple bread evolved. It was originally made with flour and water and a good pinch of salt, kneaded, shaped into a round, and baked in the ashes of the campfire or open fireplace. It was eaten with pieces of fried dried meat, sometimes spread with golden syrup, but always with billy tea or maybe a swig of rum.
400 gram Flour
030 gram Baking powder
015 gram Salt
020 gram Sugar
180 gram Cream
100 gram Water
020 gram Butter
6 pieces Bacon rashes, unsmoked
Combine the flour and baking powder and rub in the butter. Dissolve sugar and salt in cream and water and add to the flour. Knead for five minutes to a sticky but firm dough. Scale batches of 200 gram and roll round. Dust in flour and let rest for one hour.
Line baking dish with bacon rashes and place the damper dough inside. Bake at 210 Celsius for 25 minutes.
Serve hot with Pumpkin jam and fried eggs!
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