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The flour was then mixed with water to make a dough and placed in hot ashes for baking. The results could be small buns, today referred to as johnny cakes, or a large loaf, known today as damper. Damper appears to be a mix of this traditional style of bread-making and European-style bread-making. The dough could also be eaten raw.
Damper is a thick home-made bread traditionally prepared by early European settlers in Australia. [citation needed] It is a bread made from wheat-based dough.[citation needed] Flour, salt and water, [1] [2] with some butter if available, [citation needed] is kneaded and baked in the coals of a campfire, [2] either directly or within a camp oven.
Bush bread was made by women using many types of seeds, nuts and corns to process a flour or dough. Some animals, such as kangaroos, were cooked in their own skins, and others, such as turtles, were cooked in their own shells. [1] Kangaroo is quite common and can be found in Australian supermarkets, often cheaper than beef.
Tea and damper – Alfred Martin Ebsworth (1883) Following the pre-colonial period, European colonisers began arriving with the First Fleet at Sydney harbour in 1788. [15] The diet consisted of "bread, salted meat and tea with lashings of rum (initially from the West Indies but later made from the waste cane of the sugar industry in Queensland)."
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In Australia the bread usually known as damper, made with wheat flour rather than cornmeal and cooked as smaller, individually-sized portions, is sometimes called "johnny cake". [ 25 ] [ 26 ] [ 27 ] It is uncertain if this name was influenced by the term for North American cornmeal bread. [ 8 ]
Today, Tip Top Bakeries is owned by Associated British Foods and currently employs 3,500 people over 13 bakeries in Australia and New Zealand. On average, they manufacture 1,000,000 baked products every day, [2] and many of their breads are endorsed by the National Heart Foundation of Australia.
An Australian pizza variant which is covered with Ham, bacon and egg. Australian-style pizza in general differs from Italian pizza with its thicker somewhat spongier base, less tomato and much more toppings. [78] [79] Bolognaise Chicken Parmigiana Chicken Parmigiana topped with a bolognese sauce. A "Parma night" Parmigiana available weekly in pubs.