All About - History - Nero - Rome's Deadliest tyrant

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How to make… DAMPER BREAD © Alamy 90 A BASIC CAMPER’S STAPLE AUSTRALIA, 1780S – PRESENT Unless you’re willing to try your luck hunting a kangaroo, finding food in the Outback can be quite a challenge. In the times of colonial Australia, the stockmen and swagmen who spent months there at a time carried only a few basic rations with them, and developed a recipe for bread made only from flour and water. It was baked in the hot ashes of a campfire, or sometimes a camp oven, and enjoyed with golden syrup or whatever meat was available. Recipes for ‘damper bread’, as it became known, first appeared in the 19th century, with conflicting tales relating to the origin of its name. According to the Australian Dictionary Centre, it is derived from the Lancashire expression, “something that damps the appetite,” whereas others believe that it is derived from the term “to damp a fire,” ie by covering it with ashes. Whatever the truth, damper bread remains popular to this day, although most recipes now include a few extra ingredients to make it that little bit tastier. Ingredients 480g self-raising flour 230ml milk 1 tsp salt 1 tbsp butter, softened 110ml water METHOD 01 If you have access to a camp oven, or better still, a campfire, then you can bake your damper bread the old-fashioned way. For those less fortunate, preheat the oven to 220 degrees Celsius. 02 Stir together the flour and salt in a large bowl, then rub in the butter with your hands until the mixture resembles bread crumbs. 03 Make a well in the centre and pour in the milk and water. Mix with a knife until the dough leaves the sides of the bowl, then knead together on a lightly floured surface to form a round loaf about 20 centimetres in diameter. 04 Place on a greased baking tray and cut two slits across the dough in a cross shape, approximately one centimetre deep. Then brush the top of the loaf with a little extra milk. 05 Bake for 25 minutes, then lower the temperature of the oven to 175 degrees Celsius and cook for an additional five to ten minutes. When ready, the loaf should be golden brown, and the bottom should sound hollow when tapped. Did you make it? How did it go? www.historyanswers.co.uk /AllAboutHistory @AboutHistoryMag
THE STORIES, STRATEGIES, HEROES & MACHINES www.historyanswers.co.uk Available from all good newsagents and supermarkets ON SALE NOW Forging the Iron Duke: Wellington > Navy SEALs > The Empire Strikes Back > Baedeker Blitz > HMS Warrior GREAT BATTLES MILITARY MACHINES HEROES OF WAR SECRETS & INSIGHT INCREDIBLE PHOTOS BUYYOURISSUETODAY Print edition available at www.imagineshop.co.uk Digital edition available at www.greatdigitalmags.com Available on the following platforms facebook.com/HistoryofWarMag twitter.com/@HistoryofWarMag
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All About - History - Nero - Rome's Deadliest tyrant

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