The Food of WWII

The article also refers to restaurants baking “Dampers”. A damper is an Australian specialty. It’s essentially a soda bread, a bit like Scottish ‘Bannock’. I believe the name refers to the bread’s ability to ‘dampen’ the appetite.


I wasn't expecting damper to be in this!


This is the bomb...like a giant scone (pronounced Skon, not Skone)
Remember Waltzing Matilda is about a "swagman"
Once a jolly swagman camped by a billabong, under the shade of a coolabah tree...

Billabong

Coolabah tree

 

Jack, Love the look. Modern Rustic is a great description and you have great color with your crust. Another great use of old apples that you would have not wanted to waste during the war and your crust is 3 ingredients. I bet it taste as good as it looks.

 

Would you serve with jams or? I know when my grandmother made Irish soda bread, we use to get it served with this dark jam which I think had more whiskey in it than anything else. Thanks for the great shots and also for some great information

 

Thanks, jba!

 

You can use it to mop up a stew or probably more commonly slathered with butter/margarine (they can be dry like a scone) and then covered with jam or even treacle...Cut a piece like a wedge of cake and off you go! You can add raisins or other dry fruit to it if its going to be eaten as a dessert.

 

I've read that small dampers with added raisins, currants, fats, or sugar might be called "Brownies", "Tommies", or "Fatties". I could see making a fine breakfast out of a "fatty" and a mug of tea.

 

Never heard of those...or a small damper....
Cooking pot sized almost always...

Aboriginals love damper too

 

the piece de resistance
would be the little flag.
nice.

 

Boy after reading all of these recipes and checking out the photos..I think I have gained ten pounds...interesting thread.

 

I also saw on the news yesterday that the purchase of Instant Yeast has risen (No Pun intended) like 600% since the virus and lockdown has begun. Now I am not sure that everyone is exactly sure what to do with it since I think bread making is something that most people have forgotten how to do. Below is an "action" shot of my loaves in the oven on a stone from my Easter dinner. I hope everyone stayed safe and enjoyed a great meal with their family

 

It's just one advantage of sourdough. I have a jar of instant yeast on my shelf. Haven't touched it for several years now.

I've got a small loaf of sourdough 'proofing' today. Will bake it later on...if all goes well.

 

That is fantastic!

 

Can’t wait to see the end product. Sure it will look and taste great. The one thing I wish we could do is be able to share each other’s food. I guess we will have to be satisfied by just looking at pictures

 

Just out of curiosity besides curiosity after it drips from the tree what is the finishing process? Cooking and?