Savoury Scrolled Damper Recipe
Damper is an iconic Australian dish that originated from stockmen and drovers preparing and baking it in the coals of a campfire, to complement whatever meat they had available to them at the time.
Originally made from flour and water, damper is another form of bread but has no yeast.
Today we add milk, beer, other ingredients and raising agents to make damper bread.
Damper is well known for being a classic campfire tradition for campers and fellow travellers alike.
Today, many camping areas hold their own best damper competitions, with enthusiastic campers wanting to learn how to make and try out new recipes and methods and put a new twist on the traditional ways of making damper.
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Savoury Scrolled Damper
Ingredients – Damper Bread Mix
1 pkt Laucke Crusty White Bread Mix
With Yeast provided
Water
3 tbsp milk (baste)
Ingredients – Filling
4 tbsp tomato paste
4 tbsp pesto
3 rashers of bacon, finely diced
1 small onion, finely diced
1 garlic clove, finely diced
12 sundried tomatoes, finely diced
3/4 cup of grated cheese
¼ cup of grated parmesan cheese
Method
- Follow instructions on the back of the bread mix. Ensure you make this using the ‘by hand’ instructions.
- Fry bacon, onion and garlic for three minutes in a frypan.
- Once mix has risen, place on a floured chopping board or flat, floured surface and roll with a floured rolling pin or floured bottle to form a flat rectangle shape dough, approximately 1cm thick.
- With a butter knife, spread the dough with tomato paste and pesto in a swirl pattern.
- Sprinkle evenly on top of dough - bacon, onion and garlic mixture together with sundried tomato and ¾ of the cheeses.
- Using your fingers roll your dough vertically keeping a tight roll until you reach the end of the dough.
- Place dough roll onto baking paper and baste along the edge of the dough with milk to form a seal. Join the two ends of the dough together forming a donut shape and baste with the milk. Ensure all edges are sealed.
- Using the back of a knife make slits in the dough (only slightly at the top) as desired. Baste top with milk and sprinkle remaining cheeses on the top.
- Place damper already on baking paper on a baking tray and cook on medium heat for approximately 50 minutes. Check if cooked through by using a skewer.
Makes 1 damper
This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!
Olive and Herb Flat Bread
Ingredients
1 pkt Laucke Crusty White Bread Mix
With Yeast provided
Water
(only using half of prepared dough)
2 roasted garlic cloves, finely diced
2 tbsp olive oil
handful fresh mixed herbs
6 sundried tomatoes, finely diced
Sea salt and cracked pepper
10 Kalamati olives, pitted, finely sliced
1 tbsp olive oil for frying
Method
-
Follow instructions on the back of the bread mix. Ensure you make this using the ‘by hand’ instructions.
-
Using only half of the prepared dough, add the garlic, olive oil, mixed herbs, sundried tomatoes, olives and salt and pepper. Mix with your hands combining the ingredients.
-
Place baking paper on a chopping board or flat surface and dust with flour and roll dough on top with a floured rolling pin or floured bottle to form a flat round shape dough, approximately 2cm thick and 30cm round.
-
Using a frypan or the lid of your camp oven, heat 1 tablespoon of olive oil, add the flat bread and cook for 10 minutes on each side on low heat.
-
Check to see if cooked through by using a skewer.
Cut into 12 triangle serves
This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using hot coals, gas burner or heat beads!
Chicken and Corn Turkish Pide
Ingredients – Damper Bread Mix
1 pkt Laucke Crusty White Bread Mix
With Yeast provided
Water
Ingredients - Filling
¼ cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Spray oil
500g chicken breast, diced
1 clove of garlic, finely diced
½ red onion, finely shredded
100g corn kernels
½ green capsicum, finely shredded
1 spring onions, finely diced
1 ripe tomato, sliced
Salt and pepper
1 cup of light tasty cheese
Method
- Follow instructions on the back of the bread mix. Ensure you make this using the ‘by hand’ instructions.
- Once dough has been left to rise, knead and make four individual balls of even size. Wrap in cling wrap for a further 10 minutes.
- Remove plastic from individual dough balls, knead separately on a floured chopping board or flat, floured surface.
- Place baking paper over board, dust with flour and roll with a floured rolling pin or floured bottle to form a flat oblong shape dough, approximately 0.5cm to 1cm thick. Repeat process with each ball of dough.
- With a knife spread tomato paste over the pastry leaving 2cms around the sides. Sprinkle with herbs.
- In a frypan spray oil and cook chicken breast and garlic over medium heat until browned. Drain any excess liquid and leave aside.
- Place chicken, red onion, corn, capsicum, spring onion and sliced tomatoes over the top of the pastry, leaving 2cms around the sides.
- Fold pastry at ends from one side overlapping to the other and fold up the sides to make a boat shape.
- Sprinkle with salt, pepper and cheese. Place pide, already on baking paper on an oven tray and cook on medium heat for 10-15 minutes.
Makes 4
This recipe is suitable to be cooked in a convention oven, Weber Q or camp oven using medium to hot coals, gas burner or heat beads!
Raisin and Jam Scroll
Ingredients
1 Packet of Laucke Crusty White bread Mix
With Yeast provided
Water
2 tbsp milk (baste)
1 cup raisins
¾ cup of strawberry or raspberry jam
Method
Follow instructions on the back of the bread mix. Ensure you use the by hand instructions.
After it has risen mix through raisins.
Place dough on a floured chopping board or table and roll into a rectangle shape approximately 2 cm thick.
Spread jam nice and thick on top of dough. Cut into seven long lengths and roll each length into a pine wheel.
Place one in the centre and the rest around the outside in the shape of a flower.
Baste with milk.
Cook in a medium hot oven or camp oven for 40-50 minutes.
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