The Most Bizarre Bread I've Ever Tried! Australian Damper Bread
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- เผยแพร่เมื่อ 15 มี.ค. 2022
- You're not going to believe this- we are throwing bread right in the fire! We were challenged by one of our viewers from Australia to make damper bread.
#damperbread #aussiedamperbread #howtobakebread
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking
Editing: Andy Mercs
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My husband, Ernie, was forced to retire about 3 years ago due to congestive heart failure. When he found your videos (and a few others) he was hooked. We watched them all til we had to wait for new ones. He passed away last night. I just want you to know how much pleasure your videos brought him in his last days. Thank you.
So very sorry for your loss. God bless
I am so sorry for your loss.
So sorry for your loss
My condolences to you and your family.
Sorry for your loss! I glad this brought him peace!🙏🏼
Kent Mate, as an old Aussie Bush Cook, I can tell you for true that chucking in a handful of dried mixed fruit in your damper is bloody AWESOME! Nothing wrong with using the Old Canned Cow either, I use powdered milk in a dry mix (for bushwalking), but if you have the carry space for the cow - go for it.
When I was in Vietnam 🇻🇳 I was with some great bushman from Australia military and they made that bread when we would be in base camp and it was Great 👍. By the way don’t ever try to out drink those guys because you never will 🙃. I’m also happy to say we all made it out safely and still living our lives today.
Cool! Thank you for your service!
Thank you for being there for America we needed you the most God bless you.
On ya mate! Glad to hear it.
Mister Rollins, I don't know where else I could contact you to say this, but I just wanna say thank you... I haven't really watched your stuff, but my dad loved to watch your videos and try out your recipes and advice himself... He'd been borderline bed-ridden for the last couple years and you were the only thing I saw him watching on the Roku [Internet access on TV] aside from his own nephew's fishing show.
Several times in the last couple months I helped him go through trying some out, and they were some of the last times I got to do anything 'with' him before he died last night... He can't thank you for your content now, So I thought that I would come around to do it for him...
I'm so sorry for your loss! I had some moments like this when my Dad passed. Cooking his (my Dad) recipes with him. Moments I'll cherish forever!
So sorry for your loss. 🙏
Hang in there and hold on to the dear memories.
Condolences. It’s good to hear that you got to spend some quality time with him. Taking time just to make that comment shows how much you love him, and as a father myself, I can say that would make any father proud.
I'm so sorry for your loss. May the many great memories with him sustain you.
As an Aussie, its hard to put into words the joy this video bought me, i've watched this channel for years and to see you do something that i myself did on a school trip when i was like 10 years old is truly a special experience. Hope everyone who followed along enjoyed their little slice of the land down under :)
Hi Kent. Really appreciate that you shouted out to us “Down Under” and still love the way you pay tribute to Veterans. I’m ex-army and was privileged to serve with US troops in Iraq. I love that our great nations share such a bond.
The other suggestions with damper - wrapping the dough in greased/floured alfoil can reduce burning when cooking in the ashes. The other method (especially when outdoors with the kids) was to twist a strand of dough on a thick stick and roast it over the coals.
God bless you all.
As Neil said, I grew up cooking damper with my dad on our farm, we used foil and made it thicker. Works well with some jam and tea
That idea on a stick sounds great for lil kids old enough to be using a fire.
An advantage of the stick method is that, when you pull out the stick, you get a hole that you can drop butter or jam into
Thank you for your service Brother. God bless!
@@Iceberg050 thanks.
As an Australian this was a perfect representation and all the facts you mentioned about stations were spot on! The damper was perfect. Love your videos guys keep them coming!
In South Africa us outdoors people called this "campfire ash bread"
Made it with water instead of milk. It lasted longer. If we added a bit of sugar and milk it came out more biscuit like.
The bread with everything in it makes good outdoor sandwiches with coffee. And it it doesnt get soggy in the heat of the day like a normal sandwich would.
It is always good.
You can make it same way with 50% flour and 50% cornmeel.
Gives a more filling bread. Fill it with a tin of creamy sweetcorn and you have a wow meal.
You should try it.
Keep on keeping on
Heads up
Eyes open
No fear
I'll try that with the corn. Thanks!
Made this back in the '80s and '90s with a flat river rock buried in the fire. Scrape off the coals, add bread and cover with coals. Same principle, but the stone holds heat like cast iron.
Living in the city of Gold Coast, Australia as a teen, we used to make Damper with prawns and garlic butter inside, while tramping about. A tad posh, but beaut. Never really knew it came from old Bush station recipes by itself.
Fuck me, very posh!
Ooh that sounds delicious!
Lol, small world, I'm from Southport
This was nice to see first thing this morning when I got to work. Haven't had damper since I was kid camping with my old man. Absolute ripper mate
It's delicious bread, made it in cubscouts in the late 80's using just self raising flour, water and salt
Yes, the original way.
yep in scouting made this also...remember scroggin?
@@kiwitraveller6451 fruit and nut mix 🤣 yep we had dehydrated seasonal fruit and whatever roasted nuts with either smarties or M&Ms thrown in for the chocolate fix
As an Aussie I loved this… making a damper and washing it down with billy tea what memories. Thanks so much for making this video.
I will see paired with some fresh Roo stew match made in heaven
I definitely learned something new today! Thanks to our Down Under friends for suggesting this.
I always enjoy the Australians' rich heritage. Thanks for diving on in, Kent.
It's a good day when Mr. Rollins comes a cooking
When I was working in Australia in the seventies, damper was just bread made without yeast.
The Aussies just mixed flour with a bottle of beer.
Mostly cooked in camp ovens, cast iron. Most of us were more interested in the meat and potato stew. Damper was ok, but most good cooks made yeast bread.
Great effort Kent, as an Aussie who’s grown up on bush damper, I have to say that you did well. I mostly cook my damper in the camp oven but occasionally I’ll still cook on the coals, thanks for giving the Aussie damper a go 👍🇦🇺
Great job trying something fun and out of your comfort zone Kent. Aussies are some of the best people in the world and I appreciate the fine folks down under for sending up the recipe to share a tradition with us Americans. Well done!
I'm going to whip this up when my great grandson's and I "Camp out" in the back yard. Thank you for sharing.
Chef Rollins - the way you embrace different cultures and cuisines is an inspiration to me.
Australia has a very big camp oven culture for bush cooking
That was great, Kent & Shan. My Pop and Dad would always cook damper on the farm whenever we had a barbeque. Can't say I remember being as fond of eating at as I was of watching them make it, telling each other that they were doing it wrong. Thanks for featuring an Australian drover (a.k.a. cowboy) tradition on your channel. Cheers mate.
This man is the Bob Ross of cooking. Love from sunny Glasgow, Scotland!
I liked watching Kent try something he's never done before. Thank you for being humble about not being an expert on it. Really neat video idea.
Great bread great video great family named Rollins total respect from Canada 🇨🇦
well done mate. I've always enjoyed my damper with golden syrup . big hugs to you all from Australia.
Thank You all including the pups! You always brighten my day!
"You can live on it .... but it tastes like dung" - Crocodile Dundee 🤣
Being an Australian living in the USA, this really makes me miss home ❤️❤️❤️❤️ I’ve eaten so much damper in my life!
Great video Mr.Rollins!! About 45 year's ago I worked with an individual from Australia! Great person he was,and I actually witnessed him baking this same camp bread ! And lo and behold you baked it almost way he did but didn't use any of bacon etc.just the bread! And tasty it was!! As ALWAY'S thanks for all you do! God bless you and yours!!!🙏🙏
Loved watching this, I’m an Australian 🇦🇺 fan . Thank you for all your videos, the kindness and blessings you send are beautiful. May you all be safe & take care.
Love the video Kent. There is also another way of camping damper which involves wrapping some dough around green sticks and cooking it over the fire
Yes! Aussie s'mores are the best!
Here in Minnesota we say “That’s different” when we’re trying to be nice. 😄 Actually, I’d make that. I wonder if I could do it in my fireplace.
In CO a lot of people say "its interesting" lol
You betcha 😅
Hey mate, do yourself a favour and make the dough and rap it around a stick or as you might say a quarter inch branch. Cook that over your open fire and crack a beer. Cheers to the Minnesota wrecking crew.
In Louisiana we’d say “my goodness.” Lol!
I'm from Minnesota , Who says "That's Different"? , Interesting
This was great! I had folks who would put a large stone in the fire and cook on that after it got hot. And if there was ash on the food, no one seemed to notice.
G’day Kent, how good to see a good old original damper being cooked up on the fire, love it…. We do make it in a camp oven these days lol.Thanks for sharing a great old recipe with all your lovely viewers.
Yeehaw! Wonderful as always Kent, Shan and them doogies
Another winner! Who would've thought to put bread directly on the fire! Thanks for posting!
Woo hoo! I love cooking on a campfire and I love something that's easy and fun! Onion and bacon and jalapeno oh my! Yep I always have evaporated milk in my RV! I would eat it! I'll eat anything once!
This was fun, Kent. I definitely enjoy the minimalist nature and the experimentation. A connection with Australia and New Zealand is a bonus!
Your post this time reminded me of when I married into a pioneer family of Arizona. I was extremely lucky to be "adopted" by a man that was
an Outdoor Writer for the newspaper that was my wife's uncle and a very long time Arizonan.
He had outlived his hunting and fishing friends when I came along. I became his hunting and fishing buddy and the wealth of knowledge I gained was incredible. He told me about when he was growing up in the 1930's his family (before ice/refrigeration in the arid Southwest in homes) they would "fry down" meat. Basically fry the meat, pour fat off it in a barrel , and drop the meat in it the barrel. They would repeat that process until the barrel was full. The meat was "sealed" in the fat and would delay the spoiling of the meat, I've never heard of that process since. He worked as a mule skinner in the Oklahoma oilfields as a youth and I so wish I would have recorded his stories
I remember making damper when I used to go camping as a kid. One of the recipes we'd use was rolling the damper into a thin roll about as round as your pinkie, flattening it slightly then coiling it into a cone, placing it upsidedown on a stick and slowly cooking it over the camp fire. You then filled the cone with dried fruit and either honey or more commonly golden syrup (which is a thick, golden sugar syrup).
Hi Kent, Shan, well this was a very interesting and fun video. Thank you so much. It is fun to see recipes, from cowboys from other countries. You, Shan, and the pups have a very blessed week. Stay safe and stay well. Love ya.
G’day Mr Rawlings. John from Australia here.
When I first learnt to make damper it was wrapped around the end of a stick (like you use to spread the coals)
This allows turning for even cooking and when the stick is pulled out a hole for honey, jam, butter, maple syrup or anything that you like
Thanks for sharing with us Kent and Shannon, and the folks from Down Under. Looks like a sustainable food for sure. Stay safe and keep up the good work. Fred.
Preparing for hard times I see.
Thank you for sharing ideas👍
I made bread that way a few times as a Boy Scout. More frequently, we would take a biscuit size piece of dough, sandwich it between a couple of maple leaves, and add a few coals top and bottom..
I have been watching your channel for a while. To see you do something from Australia made me happy. Cheers mate I make damper when I go away prospecting.
I'm Australian and this is bang on. I love adding bacon and cheese 👌
Hi from Syracuse NY brother thank you for sharing your cooking adventures
another amazing offering by Mr Rollins and company. the humility you show in vids like this is just a great big breath of fresh air. a great chef... sorry, i mean, cook like you saying things like "i dont know what im doing" is just inspirational to fellow (and learning) cooks like myself and my friends. thank you so much for what you do and how you do it. also want to say that Ms Rollins, you are a great support team and a good sport! thank you as well.
I'm kind of just rolling caus Ken found out how hot it was the first bite..Thank you for sharing this. You all are sure a Gift of God..Love y'all..
Gday Kent! Proud to see a ripper true blue Aussie recipe on your channel. Theres plenty of aussies down here that live your show!
As an Aussie I can tell you Kent that for your 1st try, you pretty much nailed it.
I'd love to see you make an Aussie burger. There's 100's of vids about them if you want to research but the ingredients are as follows and in order of how they should be placed from the bottom bun up.
Iceberg lettuce, tomato, meat pattie, tinned beetroot, bacon, fried or bbq onions, choice of ketchup or bbq sauce, American cheese, fried egg (preferably with runny yolk) and a fried /bbq pineapple ring.
Feel free to frisbee the pineapple as far away from you as you can git it as most of us Aussies will have that burger without it but it is part of the original burger recipe so perhaps make a few. cheers ole mate.
Canned beet on a burger....I've got to try that lol
@@andrewoverhere8525 Try it. it's amazing. Better than pickles.
I have family in Sydney, and tried the beetroot for the first time last trip down in 2017. It was pickled, but I really liked it.
I don’t care what country you are from nobody puts lettuce directly under or on top of meat. The think that makes an Aussie burger is canned beetroot and it’s actually amazing especially with a fried egg in there
Kent, since the advent of Alfoil, most Aussies bake their Damper in the coals wrapped in foil. Try everything you just did, but wrap the Damper in foil. WOW!
Thanks Kent n Shan and thanks to Australia for sharing.
Kent, that looks so good! Really enjoyed your video.
Damper with a wad of butter and a BIG DOLLOP of Golden Syrup + a big mug of black tea !
A great effort for your first damper Kent, well done mate !
Well this one looks really interesting!!!
I had the room and a backyard I'd try it
Hi Kent thank you for showing Aussie damper to the world just love the way you do your shows be looking out for more cowboy cooking soon.
Loved it as usual, what a great looking simple bread. Thank you for sharing, take care and God bless.
That was awesome to watch I thought it was going to be a lump charcoal at the end. I never heard of it but after watching I’m gonna give it a try thanks so much.
Hey from the UK.. I could say "Try making Fish and Chips or a nice Sunday Roast beef with Yorkshire puddings" but I watch your channel for new things for me. Keep up the good work!
Us yanks watch y'alls channels for your good recipes lol. I've made Guinness stew and a couple meat pie recipes I found here on TH-cam that were fantastic!
Nice work! Thanks Mr. Rollins and family!
As always, that looks delicious. Thank you for sharing. The recipe looks easy to make. Most definitely will try it.
God bless you and your lovely wife/boss, Shan.
I’m from New Zealand and love your channel.
Thank you for watching
That looks like a wholesome, tasty damper bread. Good job Kent, sending well wishes from Australia.
Very cool. I wouldn't normally think of cooking in the fire
This looked absolutely scrumptious! I am going to try it with my mother who grew up raising cattle. She will love it!
Looks like it’s beag approved! Very interesting bread for sure! Thanks for sharing!
Nice to see you trying someone else's ideas. Experimentation is always fun!
Both educational, and entertaining. What a fun thing to try. I’d think the added ingredients are a real bonus, and you could fix them sweet or savory according to your preference. Thanks to the lovely couple Down Under for sharing one of their traditional dishes.
My favorite day of the week, a new video. The world is a better place now.
The thing that makes Damper good, if you can is spread it with alot of butter just before eating it while it's hot. I like Strawberry Jam and cheese. Or Cheese and Bacon mixed through the dough. Thanks Kent and the little lady Shan for being brave enough to share something a bit unique.
Very interesting!! Thanks, Kent
Awesome! I love that you tried something brand new and filmed it! G'Day Mate! All the best!
I love your video. Camping trips coming up with the grandkids. They already know grandma is natural, and crazy, we will try this.
I don’t know how TH-cam’s algorithm works but I’m so happy it recommended your channel. Started watching the first video and I’m still here an hour later. You have an amazing talent and thank you
Great fun video. Your videos give me so many new ideas for cooking. Thanks and be blessed
That was great fun, thank you.
Also I have one son in the Navy and a grandson in the army, thankyou so much for remembering our service men and women. It means a lot to us and to them.
Very interesting! Thank you!
Our Australian brothers thank you for this food recipe. I truly hope your doing well down there.
The crunch sounds delicious
Kent Im from Australia and seen this recipe around for years but youve topped it mate. God bless
As an Australian who makes damper, well done Kent. I prefer to use my camp oven (dutch oven). Apart from the flour, water, milk and salt, I like to add cheese, bacon and onions or chives. If you want to see/taste what the pioneers really had to work with, try making it with only flour, water and salt. Really enjoying your channel. Keep up the great work, all the best from down under.
Very interesting, just might have to try that. God bless you, Shannon and the pups 🐶 🙏
Very interesting concept. Like my mom used to say, "don't knock it until you've tried it". Thanks for the video.
Thankyou I will try to make that sometime and I will share this video.
Great video, always learning something new from you !!!!
Great job as always kent, I was a bit hesitant about it. But it looks like it turned out amazing
2 milli here you come!!! Congrats in advance for the 2 mill mark when you hit it!!
Woohoo!!! It's Cowboy Kent time!
Another great video Kent. Really enjoy your videos
I am born and bred in Australia and I can't say that I've ever seen a damper cooked like that. Usually, in my view, we either cook damper in a camp oven or in smaller batches spread over the end of a stick (which is then cooked over the open fire (not in it)).
When cooked eat with golden syrup or butter.
That was fun to watch.
I make this whenever I go out bush. On a weight to sustenance ratio, it's hard to beat.
I'm in the UK and I love watching your show Kent!
I love the content. Keep up the great work. Much love all the way from Ecuador.
Very cool Kent. May need to give that a try at a reenactment. Always enjoyable!
Hey mate this is kick ass! I'm humbled to see you making this Australian classic. I've just started this video but if you haven't, add some GOLDEN SYRUP!
Love your channel Kent 💪
You did OK for a never been done before. I enjoyed this. Learned myself from an old bushman. You done well.