Damper Bread by
Source: Betty Crocker International Cookbook
Tags: Australian, Damper, Bread
1 T. active dry yeast
1/4 c. warm water (105 to 115 degrees)
2 T. sugar
3 c. flour
1 T. baking powder
3/4 t. salt
1/4 c. shortening
1 c. buttermilk
T. active dry yeast
c. warm water (105 to 115 degrees)
T. baking powder
Dissolve yeast in warm water, stir in sugar.
Mix flour,baking powder, and salt in large bowl; cut in shortening until mixture resembles fine crumbs.
Stir in yeast mixture and buttermilk until soft dough forms.
Turn dough onto lightly floured surface; gently knead dough into a round loaf, about 7" in diameter.
Place on greased cookie sheet.
Cover; let rise in warm place 30 minutes.
Heat oven to 375 degrees.
Cut an X about 1/2" deep in top of bread.
Bake until golden brown, about 35 minutes.
Tear bread into pieces to serve.
This bread has great flavor, a cross between a biscuit and yeast bread, and goes together very fast for a yeast bread.
Note: Sour milk can be substituted for buttermilk. Put 1 T. vinegar in measuring cup, then add milk to total 1 c.