Baking Damper Bread Scones

Friday, 09 July, 2004 by Donna V. Whitmore

Baking day! I met Molly in the kitchen at the Child Care Center, and while talking to her co-workers, answering many questions from the kids and me, she explained every step of the fine art of making Damper bread or scones. At the end of the lesson, Molly, her co-workers and I all stood around eating hot scones with butter and Golden syrup. It was worth the wait!

Molly explained also that Damper can be fixed in a Dutch oven and baked over hot coals or ashes; made that way, it is called "Ashes Damper."

My only problem when I get home will be converting the temperature settings for Damper bread — "bake in oven (pre-heated at 200 degrees) at 120 degrees until brown and crusty."

Word for the day: YUMMY!!