Quick, no-knead, delicious Dutch Damper Bread recipe that is a mixture between biscuits and savoury scones
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
Combine the flour, baking powder, baking soda and salt in a bowl.
Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
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 bowl.
Take it on the lightly floured surface and lightly knead the dough. This is just to form it into a round dough ball.
Heat the oven to 425° F / 200 C (or you may use a campfire).
Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
Close lid on the 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’s supposed to sound hollow when it’s done.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.