How much milk do you typically put in the plain damper recipe from the recipe section?  I made one last night, but I got it too wet.  I'd appreciate an estimate as to the correct measure of milk.

I generally use 2 parts flour to 1 part liquid, I think Damper dough should be a little wetter than bread, just dust the outside so you can handle it.
Mick.

CC keep at it
BBC is on the right track... hold a little milk back and add later if needed.. get your oven to the right temperature it should start cooking straight away or it will be soggy... brush a little milk on top to give a good crust. Have fun.

Muzz

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BillyBushCook wrote on Mar 26^th, 2008 at 11:53am:

I generally use 2 parts flour to 1 part liquid, I think Damper dough should be a little wetter than bread, just dust the outside so you can handle it. Mick.

So, are you saying one cup of milk per two cups of flour?

Yep, thats the one.
I don't nescessarily agree with Muzz though (sorry Muzz) ::) ::)
I prefer to be slightly on the wet side when working a dough, I find it is easier to add flour at a late stage than it is to add liquid.

Mick

Hi all have been using camp ovens since i WAS ABOUT 16 generally as a drover after I left school and was given this recipe by an old bloke who would have been in his 80s in the early 1960's so rather than see the recipe disappear I thought that I would share it with you. This damper is the best I have ever eaten and provides a great plain damper to replace bread and as in all damper mix's you can add whatever extra fillings you wish but is great on its own:

4 cups or (2 sifters) self raising flour silfters were used to eliminate weevils
3 tablespoons Sunshine milk powder
2 teaspoons baking powder
good pinch salt
tepid (warm) water to mix to a dough
mix dry ingrediants in a dish or bowl then make a hollow in the centre of the mix and slowly add the water while mixing knead into a ball until the dough feels slightly rubbery then place in the centre of a hot camp oven and bake for 30 min in a hot camp oven.
Remove and enjoy hot or cold
I have always found this damper to be very popular and there is never any left over.

aatry it out remember the old timers only used powdered milk not having a fridge

Furphy

Thanks Furphy for sharing the recipe  :-*.  Funny about the kneading, most scone (damper)  type things say not to knead too much but I noticed when I bought the CWA scone/damper mix they also said to knead.  I guess trying it out and seeing the result is the best way to find out.  

I dont know why I started (probably ease of use) but I also use a generous amount of milk powder in bread and warm water.  The times I havent the bread is not as light.  Probably some technical reason but again it works for me.

I have also been interested to see in most of the damper recipes that extra baking powder is used.

As they say "you live and learn"

Furphyslinger wrote on Mar 27^th, 2008 at 4:28pm:

Hi all have been using camp ovens since i WAS ABOUT 16 generally as a drover after I left school and was given this recipe by an old bloke who would have been in his 80s in the early 1960's so rather than see the recipe disappear I thought that I would share it with you. This damper is the best I have ever eaten and provides a great plain damper to replace bread and as in all damper mix's you can add whatever extra fillings you wish but is great on its own: 4 cups or (2 sifters) self raising flour silfters were used to eliminate weevils 3 tablespoons Sunshine milk powder 2 teaspoons baking powder good pinch salt tepid (warm) water to mix to a dough mix dry ingrediants in a dish or bowl then make a hollow in the centre of the mix and slowly add the water while mixing knead into a ball until the dough feels slightly rubbery then place in the centre of a hot camp oven and bake for 30 min in a hot camp oven. Remove and enjoy hot or cold I have always found this damper to be very popular and there is never any left over. aatry it out remember the old timers only used powdered milk not having a fridge Furphy

I'm aware of Furphyslinger's recent demise and respectfully acknowledge his standing and respect in this community.  

As it happens, this recipe for damper is exactly what I was looking for!

(No offence Mick, your advice is gratefully accepted but we won't be able to keep milk on our trip to Fraser)