9: Jam is good, too
0: Preheat oven to 350 degrees F
1: Mix together the dry ingredients and the butter
2: Add the liquid and mix well
3: Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures, it's difficult to describe in words)
4: Shape into a flattened ball and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter, as it gives a better shape)
5: Bake for 30 minutes
6: Use a Dutch oven if you are cooking in an open fire, and use your experience as to cooking time
7: Serve in moderately thick slices while still fairly hot
8: I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well
10: NOTES: * Bread as made by drovers in the outback -- I don't know how many of you realize it, but there is a wealth of TV programmes about cooking from around the world
11: We are lucky in that Australia's SBS network (Special Broadcasting Service "multi-cultural television") has a regular slot for food and wine at a convenient time on Saturday evenings
12: Over the last couple of years we have seen series on French, Indian, Chinese, English, Vegetarian, Australian and Sri Lankan cookery, among others
13: If you're missing out, why not call your local station? This recipe comes from a series called "Australian Tableland"
14: Traditionally, damper should be cooked in the coals of a camp fire, but the temperature in an oven is much more consistent! This recipe has the advantages of being simple and, with ordinary care, reliable
15: : Difficulty: easy
16: : Time: 10 minutes preparation, 30 minutes cooking
17: : Precision: measure carefully
18: : Stephen Withers, : The University of Melbourne, Parkville, Victoria 3052, Australia
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