Damper

Damper is a traditional bushman's bread that was originally prepared with flour, water, and salt. The bread was cooked in the coals of a campfire, and it was first mentioned in Memoirs, edited by Barron Field, who was a judge of the Supreme Court of New South Wales. According to one theory, the name damper is derived from a Lancashire expression, referring to something that damps the appetite. However, historian James Bonwick says that the name is derived from a process of damping the fire by covering it with ashes. According to Bonwick, William Bond, a baker from Pitt Street, Sydney, baked the first damper bread. Regardless of its origin, damper is one of Australia's iconic symbols of bush life, and the recipes have evolved to include the addition of butter, milk, and other ingredients. Today, this classic, historic bread can even be bought in some Australian bakeries, and it is not uncommon to top it with honey, jam, or golden syrup.