Sliced bread

[j.sabourn]

If a woman had a bun in the oven though Ivan she was allowed to keep that one . JS

[John Gill]

Do you get your card stamped when purchasing Vernon? Think every 6 loafs or so get a free one ? JS

My local craft bakery has a similar system called Bakers Dozen. 12 stamps on your card- one loaf free.

[James Curry]

Here is a recipe for Damper if any have not heard of it. It is a staple one for the outback and is usually cooked in a pot in a fire not an oven as in this recipe

How to make damper: follow our simple damper recipe


INGREDIENTS

450g (3 cups) self-raising flour
Pinch of salt
80g butter, chilled, cubed
185ml (3/4 cup) water
METHOD

Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Combine the flour and salt in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs.

Step 2

Add the water to the flour mixture and use a round-bladed knife in a cutting motion to mix until the mixture just comes together, adding 1-2 tablespoons extra water if the mixture is a little dry. Use your hands to bring the mixture together.

Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes or until smooth.

Shape into an 18cm disc and place on tray. Use a sharp knife that has been dipped in flour to mark 8 wedges on top.

Dust the damper with a little extra flour and bake in preheated oven for 30 minutes or until the damper is cooked through and sounds hollow when tapped on the base.

Transfer to a wire rack for 5 minutes to cool slightly. Serve warm or at room temperature, either plain or with your choice of topping.

To experience damper the outback way, eat with golden syrup.

Thanks Les, I will give that ago later, home made always best at least one knows what goes into it

[James Curry]

I remember in my grans house there was an big Black cast Iron cooking range. I suppose a modern comparison would by the AGA oven. It was great in the winter as it kept the house warm but in the summer not so comfortable to be in the kitchen.

[Tony Taylor]

Thanks Les, I will give that ago later, home made always best at least one knows what goes into it

Thats why I make my own sausage, I know exactly what is in it - and what isn't.

[happy daze john in oz]

Those big black Agas were common at one time all over UK.
Remember the house my GGF lived in Sunderland, always on no matter the time of year.
My mother in law in Ireland also had one, cooked the great soda bread in it.

[Des Taff Jenkins]

My Father used to make all our bread during the war, he and all us boys in the village used to help the farmer to gather in the wheat, then help with the threshing, for which he would get a bag of wheat, he would then get it crushed into flour and that lasted for yonks for making bread.
Des

[James Curry]

So gave it ago this morning, followed the recipe Les posted. How does it look Les, compared to what you do? I must admit I thought it would have risen a bit more than this. But having had a still warm slice for my lunch certainly had a nice texture and flavour . I had no Golden Syrup but it was fine with Honey.
In the photos are also my Soda Farls. Theyare really nice if toasted with plenty of butter on. Often I will fry a half when having a full english, Bacon, Eggs & Black pudding. Rarely do I do a fry up now. Maybe once a month.

Damper Bread.jpgLess Damper bread.jpg

[Johnny Kieran]

I remember as a kid when in Ireland on holiday, we only ever had that soda bread. It was always home made, plus all the neighbours had the same. I don't remember ever seeing a baker, or bakers shop. I didn't like it much, and still don't. Mind you it must be 15 years or more since I was over there.
My aunt always sent some over in the post, but I wouldn't eat it. She always sent us a big turkey at Christmas, wrapped in newspaper and string. I wouldn't eat that either.
Everyone had pigs and chickens in their gardens, and I would love them as pets. Then the local butcher would come and kill them for our dinner. My little piglets would squeal out and I used to get heartbroken.
I never ate meat until I'd been at the Vindi for about 3-4 days.
I did eat sausages, because I was told they were not meat, strangely enough, I don't eat them now.
Fussy little git I was, egg and chips for Christmas dinner.

[Tony Taylor]

I remember as a kid when in Ireland on holiday, we only ever had that soda bread. It was always home made, plus all the neighbours had the same. I don't remember ever seeing a baker, or bakers shop. I didn't like it much, and still don't. Mind you it must be 15 years or more since I was over there.
My aunt always sent some over in the post, but I wouldn't eat it. She always sent us a big turkey at Christmas, wrapped in newspaper and string. I wouldn't eat that either.
Everyone had pigs and chickens in their gardens, and I would love them as pets. Then the local butcher would come and kill them for our dinner. My little piglets would squeal out and I used to get heartbroken.
I never ate meat until I'd been at the Vindi for about 3-4 days.
I did eat sausages, because I was told they were not meat, strangely enough, I don't eat them now.
Fussy little git I was, egg and chips for Christmas dinner.

Not much meat in them these days as well.