13/10/14 Sunset at Copeton Dam provided the perfect backdrop for us to attempt to cook up our first damper/bread in the camp oven. Pete took great delight in moving the camp oven around to ensure the bread was cooked top and bottom to his satisfaction. Our attempt at bread making was inspired by Karen and Simon who we first met at Linville when we began our trip. They were so generous and provided us with a feed of the yummiest damper ever, covered in golden syrup.
McFarlane’s GF Bread
Ingredients: 2 cups Gluten Free SR flour; 1/2 tsp salt; 1tsp sugar; 1tbs butter; 1 cup water; 1/4 cup milk
- Sift the flour, salt and sugar into a large bowl. Rub the butter through the flour until you get a crumbly mixture. Gradually stir in the water and milk. Cover hands with flour and knead bread on a floured surface until fairly smooth. I needed to add a little more flour to the mixture, as it was a little too sticky to be able to do this successfully. Shape into a ball and flatten slightly. Allow to stand for 10 mins.
- Place on greased alfoil on a trivet in the camp oven. Put coals on top of camp oven lid and sit the camp oven on top of some coals for 10 mins. Then take it off the fire and let it cook from the top only for 20 mins. Keep adding more coals during this time. Check the top and bottom are cooked by tapping them and they should sound hollow when cooked.