This recipe makes around 10 small dampers or 5 thicker ones.
- 300g self raising flour
- 240ml milk (or enough to bind into dough)
- ½ tsp salt
- 75g butter (optional)
- 1-2 tsp sugar (optional)
- Plus savoury or sweet flavourings of your choice, if you wish. Here's some ideas: oregano, rosemary, thyme, roasted garlic or garlic powder, cinnamon, nutmeg or a handful of cheese.
- Plus sticks or skewers
What to do:
- Mix the bread dough: add the flour, salt and sugar in a large bowl. If using butter – rub into the flour mix until it resembles a fine crumble.
- Add flavourings: stir in any extra ingredients. You may want to divide your dough into two bowls and make one savoury version and one sweet!
- Add wet ingredients: mix in the milk a little at a time and stir. Keep going until you have a soft, slightly sticky dough.
- Knead the dough for a short time in the bowl (if it is too sticky add a bit more flour).
- Tear off pieces of dough the size of a golf ball and roll into a sausage. Stick this onto a stick or skewer. Wrap and twist the dough down the stick and wrap at the bottom to secure it.
- Cook your bread sticks!
- If you have a fire or fire pit make sure the fire has died down, as flames will blacken the outside of the dampers. Cook the sticks over the embers but not too close.
- If you're using a barbecue, prepare it for for indirect cooking on a medium heat (180°C if you have a thermometer). If you are cooking on a gas barbecue with a hood, turn the inner burners off and leave the outer ones on. For coal, build a fire on each side of the barbecue.
- They will take from 10 to 20 minutes depending on the thickness. Keep turning them until they are nicely baked Be patient! Once they're cooked, tap the dough - it should feel solid and sound hollow.
- For sweet dampers you can also dip into jam or chocolate spread.