Australian damper is a soda bread. It can be very simple and basic, but you can elaborate it with tasty fillings like in this recipe.
Damper was first baked over coals in bush camps. There are different versions. One particularly interesting one is made by wrapping the dough around a stick and baking it over fire. Other ones are baked directly on coals. Nowadays it is mostly baked in cast iron pots.
I am using a cast iron skillet in the video. A hot solid base is always good for baking bread on, but if you do not have such a pan, then you can use any thick metal tray or Pyrex dish. If you do not have any of those, then do not feel left out as it will work on a regular tray too.
The fillings can be customized to your taste. For me, the bacon, cheddar & chives worked so well. Eating it with some cream cheese makes for a perfect combo. But all of that is up to personal preference. The only thing you need to make sure is that you do not add too much stuff to the dough as it may weigh it down. If you want to replace the fillings, then take note of the given weights in the recipe and use that as a guide.
Soda bread is such an easy win. There is no need to worry about fermentation or temperatures. You could make this in about an hour and the result is absolutely delicious.

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CHAPTERS
0:00 Intro
1:17 Ingredients & equipment
1:47 Cooking the bacon
2:28 Mixing the dough
3:44 Shaping
4:58 Baking & the result
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