from Martin's notebook · Light meals
Bush Beer Damper
Quintessentially Australian and probably the simplest of all the bread products to make, my first memories of making Damper come from my childhood where we used to make the dough while camping before sticking it on the end of a stick and cooking it over an open fire.
- Total
- 20 min
Jump to the methodAdded August 2011
You'll need
- 2 ½ Cups Self Raising Flour
- 1 good pinch of salt
- 175 ml of your favourite Beer
Method
Place the flour and salt into a bowl and make a well in the middle. Pour the beer into this well and mix using your hands.
Continue mixing until the dough forms. You may need to adjust the mixture a bit, if it’s too dry add a bit more beer, if it’s too wet, add a bit more flour. Knead lightly for another couple of minutes or so but be careful not to over work the dough.
Knead dough 
Form the Rolls Divide the dough into two large pieces or four smaller pieces and shape them into rolls. Place the rolls onto a floured baking tray or silicone mat.
Preheat the oven to 200 degrees. Cook the rolls for about 12 - 15 minutes until they are golden brown on the outside and sound hollow when their base is tapped. Once cooked, turn out onto a rack to cool.
Bush Beer Damper rolls make a good substitute to bread rolls at meal time, can be eaten with Jam or are great for making a bacon and egg sandwich.
It also features in our e-book, Getting started in Home Brew.
Click the here for more details on how to get it
Turn out to cool 
Bacon and Egg Damper Roll 
