Post by Sundryed on Aug 22nd, 2009 at 1:27pm
Ingredients
3½ cups SR flour
1 cup full cream milk
pinch salt
100g butter
¼ cup cranberries
100g blue cheese
Pre-heat the oven. Then sift SR flour and salt into a bowl. Rub in the butter with the flour till it has a crumbly textute. Add the milk and salt to make a soft dough without over-working the mix, it should be just incorporated and as airy as possible. Then add the cranberries and the coarsely broken up blue cheese into the dough. Shape the damper into a round loaf and dust with a little more flour. Sprinkle a little flour to the camp oven to check the heat and lessen the damper sticking or use a floured, shallow, 25cm round, cake tin if just oven baking. Bake at 180°C in your conventional oven for 30-40mins, or until the loaf makes a hollow sound when tapped on the bottom.
If cooking the damper in the camp oven, fit the heated lid and place the camp oven onto hot coals and add more hot coals onto the lid; if there’s a wind blowing, build a windbreak or replace the coals regularly and pile up some extra hot coals on the windward side as this will cool off and make the baking un-even; also turn the camp oven often to help distribute the heat around the damper.
This is a great tasting Damper.
I am still struggling with the damper mixture. PD and I will sort this out over a port or two.
Muzz
Mixed_1.JPG (80 KB | )
Cooked_3.JPG (168 KB | )
Cut_4.JPG (129 KB | )
3½ cups SR flour
1 cup full cream milk
pinch salt
100g butter
¼ cup cranberries
100g blue cheese
Pre-heat the oven. Then sift SR flour and salt into a bowl. Rub in the butter with the flour till it has a crumbly textute. Add the milk and salt to make a soft dough without over-working the mix, it should be just incorporated and as airy as possible. Then add the cranberries and the coarsely broken up blue cheese into the dough. Shape the damper into a round loaf and dust with a little more flour. Sprinkle a little flour to the camp oven to check the heat and lessen the damper sticking or use a floured, shallow, 25cm round, cake tin if just oven baking. Bake at 180°C in your conventional oven for 30-40mins, or until the loaf makes a hollow sound when tapped on the bottom.
If cooking the damper in the camp oven, fit the heated lid and place the camp oven onto hot coals and add more hot coals onto the lid; if there’s a wind blowing, build a windbreak or replace the coals regularly and pile up some extra hot coals on the windward side as this will cool off and make the baking un-even; also turn the camp oven often to help distribute the heat around the damper.
This is a great tasting Damper.
I am still struggling with the damper mixture. PD and I will sort this out over a port or two.
Muzz
Mixed_1.JPG (80 KB | )
Cooked_3.JPG (168 KB | )
Cut_4.JPG (129 KB | )