Title: Australian Damper Bread
Categories: Bread Diet Diabetic
Yield: 20 Servings
| 1 | pk | Active dry yeast |
| 1/4 | c | Warm water (110 degrees F.) |
| 1 | c | Warm milk (110 degrees F.) |
| 3 | c | (about) all-purpose flour |
| 1 | tb | Baking powder |
| 3/4 | ts | Salt or to taste |
| 2 | tb | Butter or margarine |
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.