Swagman's Damper

Still looking for the right cast iron pot so that we can experiment cooking this properly on an open fire, but in the meantime this does work really well in a conventional oven. The texture is a cross between bread and scone, but it gets a really yummy crispy crust.

4 cups SR Flour

1tsp salt

20g butter, softened

1 cup milk

1/2 cup water

Preheat the oven to 220C. Put the pizza stone in or line a baking tray with greaseproof paper and pop it in the oven to get hot.

In a large bowl, stir together the flour and salt. With your hands rub in the butter. Make a well in the centre and pour in the milk and water. Stir until the dough comes together. Turn the dough out onto a lightly floured surface and form into a round loaf aprox 20cm accross. Place the loaf onto a floured pizza paddle and with a sharp knife, cut a cross in the top - just like in the picture above.

Bake or 25 mins in the preheated oven, then lower the temperature to 180C and bake for an additional 5 to 10 mins. The loaf should be golden brown and the bottom should sound hollow when tapped.