There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan.

Sometimes, it is just dumbed and covered with plain hot ashes. I am just fascinated with different ways we can prepare and cook food.

I remember bread that we were making many times when went camping so this bread’s history reminded me of those times.

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We would usually make it under the large lid that was covered with hot ashes and charcoal. That lid is actually called “Sač” (SACH)

Nevertheless, we are talking about Damper bread, therefore, allow me to explain more about this bread if you have never heard about it.

There are many recipes online, as well as on youtube. You may watch videos and hear the history behind this bread expected from native. I feel like they can give you more inside than me.

This bread is seriously extremely easy and you really cannot go wrong making it. I absolutely love the taste and texture.

As you can see, I used a Dutch Oven to bake it in my oven. Furthermore, it came out beautifully and very tasty indeed. I just couldn’t wait until it was cool enough to bread a piece and spread it with a bit of butter and strawberry jam.

It reminded me greatly of Irish soda bread, which we all know it is one my favorite bread, but after one bite it was clear that I was in love. What can I say, I would have a really hard time giving up this kind of carbs. Bread is life, and I love it passionately.

I sincerely hope you guys try making it because it is quick, no-knead, and delicious. If you love biscuits and savory scones, then my friends you will love this bread. 

Wishing you all a spectacular day!

Yield: Makes 1 Bread, 8 Servings

Dutch Oven Damper Bread

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Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

• 4 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3 tablespoons unsalted butter chilled and cubed
• 1 1/2 cups Cold Buttermilk

Instructions

1. Combine the flour, baking powder, baking soda and salt in a bowl.
2. Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
3. Pour cold buttermilk in the middle of the flour and mix until combined. Use your hands to combine it together until you make a sticky ball.
4. Take it on the lightly floured surface and lightly knead the dough. This is just to form it into round dough ball.
5. Heat the oven to 425° F (or you may use a campfire).
6. Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
7. Close lid on Dutch oven and bake in the hot ashes of your campfire for about 40-45 minutes, or bake in the preheated oven like I did for about 30 to 35 minutes. You can easily check if the bread is done just by tapping it on the top or bottom with your fingers... It will sound hollow when it's done.

Notes

You may use Self-Rising Flour. In that case skip baking powder, baking soda and reduce salt to ½ teaspoon. Instead of buttermilk, you may use beer, and/or other additions. I take off the lid 10 minutes before the bread is done to get a deeper golden color. You may use parchment paper lined in the dutch oven. This bread is similar to Irish soda bread.

Dutch Oven that I recommend:

1. Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
2. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
3. Le Creuset Shallow Dutch French Oven, 6.75 quart, Cerise 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 285Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 633mgCarbohydrates: 50gFiber: 2gSugar: 2gProtein: 8g

Did you make this recipe?

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Gold Medal has been around for over 100 years, and their all-purpose flour is great for many delicious types of bread, like this cranberry soda bread. I go to Walmart probably by weekly, and I stock up my pantry with Gold Medal Flour which you can find of course in the baking aisle, as well as a box of Arm & Hammer baking soda.

This is such an easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. After the bread cools down completely, slice it, and place in the Ziplock bag.

Keep it in the fridge, and just pop in the microwave for 30-40 seconds when you want to eat it. It’s like having a slice of heaven for breakfast. Now you can add an egg or butter to the dough, but this is as basic as it gets — easy, affordable, delicious.

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

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Cranberry Soda Bread

This is such easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. 

Course Breakfast

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Author Sandra | Sandra's Easy Cooking

Ingredients

• 4 cups 240g Gold Medal all-purpose flour
• 1 tsp. 5g Salt
• 1 tsp. 5g Arm & Hammer Baking Soda
• 1 cup 120g Dried Cranberry
• 4 tbsp. 50g Sugar
• 2 cups 473ml whole full-fat Buttermilk
• 1 Tbsp. 5.6 g Rolled Oats

Instructions

1. Preheat the oven to 450°F
2. Mix together the flours, salt, and baking soda in a large bowl.
3. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture. (see note on how to make Buttermilk below)
4. Using an open hand bring the flour and liquid together to a loose dough, or start with the spatula until you combine then use the hand to bring it together. The dough should be quite soft, but not too sticky. You do not need to knead it, just gently, without pressing too much form a ball.
5. Place on a baking sheet dusted well with flour, then score the bread by blessing it with a deep cross on top.
6. Glaze the bread with the leftover bit of buttermilk that you have leftover in the measurement cup, and dust the top with rolled oats.
7. Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 more minutes. When the loaf is done it will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool down completely.

Recipe Notes

In a 2 cup of whole milk, add 1 tablespoon of Lemon juice and a pinch of salt. Heat it for 2 minutes in the microwave and wait until the courts start to form. Stir, and add to the flour. You may add an egg just before adding buttermilk, or mix an egg with the buttermilk and add it together. Also, you may add cold butter -- when you mix together, flour, salt, soda, then I would sometimes add cold unsalted butter. The dough is just a bit richer.