Damper bread
Damper Bread
This bread dates back to the early days of the Australian colonies.
It may have been named for William Dampier, an early explorer.
1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
2 tablespoons granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1/4 cup shortening
1 cup buttermilk
Dissolve yeast in warm water; stir in sugar.
Mix flour, baking powder and salt in large bowl; cut in shortening until mixture resembles fine crumbs.
Stir in yeast mixture and buttermilk until soft dough forms.
Turn dough onto lightly floured surface; gently knead until smooth, about 1 minute.
Cover let rest 10 minutes.
Shape dough into a round 7-inch diameter loaf.
Place on greased cookie sheet.
Cover let rise in warm place 30 minutes.
Preheat oven to 375 degrees F.
Cut an X about 1/2 inch deep in top of bread.
Bake until golden brown, about 35 minutes.
Serve warm.
Tear bread into pieces to serve.
