AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING AND CAMPING FORUM

Mar 26^th, 2008 at 11:30am

camp_cookie Offline
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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.

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Reply #1 - Mar 26^th, 2008 at 11:53am

BillyBushCook Offline
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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.

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Reply #2 - Mar 26^th, 2008 at 4:18pm

Cactus Offline
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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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Have Camp Oven will travel

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Reply #3 - Mar 27^th, 2008 at 11:48am

camp_cookie Offline
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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?

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Reply #4 - Mar 27^th, 2008 at 12:09pm

BillyBushCook Offline
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Yep, thats the one.
I don't nescessarily agree with Muzz though (sorry Muzz) Roll Eyes

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

Live while your'e alive, you can sleep when your'e dead.

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Reply #5 - Mar 27^th, 2008 at 4:28pm

Furphyslinger Offline
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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

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Reply #6 - Mar 28^th, 2008 at 7:47am

Carolyn™ Offline
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Thanks Furphy for sharing the recipe Kiss

. 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"

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Reply #7 - Nov 21^st, 2008 at 5:29pm

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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)

Just because I have a short attention span doesn't mean I

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