Australian Damper Bread from Healthy Diabetic Recipes

Australian Damper Bread Recipe

Recipe Ingredients:

1.00 pk Active dry yeast
0.25 c Warm water (110 degrees F.)
1.00 c Warm milk (110 degrees F.)
3.00 c (about) all-purpose flour
1.00 tb Baking powder
0.75 ts Salt or to taste
2.00 tb Butter or margarine

Recipe Instructions:

In a small bowl, soften yeast in water, about 5
minutes. Stir in milk; set aside.
In a bowl, mix 3 cups flour, baking powder, and
salt. With a pastry blender or your fingers, cut or
rub butter into flour mixture until fine crumbs form.
Add milk mixture; stir until evenly moistened.
Turn dough out onto a lightly floured board and
knead until smooth, about 15 times; add flour if
required to prevent sticking. Shape dough into a lumpy
round loaf, 5 to 6 inches in diameter. Dust lightly
with flour, then place in a greased 8-inch round cake
pan. With a sharp knife, cut an X about 1/2 inch deep
and 3 inches long across center of loaf. Bake on
bottom rack of a 375 degree F. oven until well
browned, about 55 minutes. Remove from pan and let
cool on a rack for 5 to 10 minutes, then serve warm.
Makes 1 loaf, about 1 1/2 pounds.
FROM: Sunset magazine August 1987 issue. MM
format by Trish McKenna.
Nutritional information from Meal Mate program,
based on 20, 1 oz. servings: calories - 80, protein -
2 gm., fat - 2 gm., carbohydrates - 14 gm. DIABETIC
EXCHANGES: Bread 0.9, Milk 0.1, Fat 0.3
Information based on using margarine and low-fat
milk.
PERSONAL NOTE from Ursula R. Taylor - I have
checked with Trish and the directions are correct on
this bread - do NOT let it rise before baking. It's
supposed to be a dense bread.

Servings: 20

"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

~ Charles Pierre Monselet

 

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