A delightful twist on the traditional Australian damper, perfect for camping or enjoying at home.
Combine the flour, baking powder, salt, and sugar in a mixing bowl.
Ensure the dry ingredients are evenly mixed for a consistent dough.
Cut the butter into the dry mixture until it resembles coarse crumbs.
Use cold butter for a flakier texture.
Gradually add the milk and mix until a dough forms.
Add milk slowly to avoid making the dough too sticky.
Knead the dough on a floured surface for about 5 minutes.
Kneading helps develop the gluten for better texture.
Shape the dough into a round loaf and wrap it in greased aluminum foil.
Greasing the foil prevents the dough from sticking.
Place the wrapped dough in the campfire coals and bake for 30 minutes, turning occasionally.
Turning ensures even cooking.
Remove from the coals, unwrap, and let cool slightly before slicing.
Allowing the bread to cool makes slicing easier.
Serve warm with butter, jam, or your favorite spread.
Serving warm enhances the flavor and texture.
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