250gself-raising flourplus extra for dusting surface
1. Mix the flour and salt together in a bowl. Cut the butter into cubes, add to the bowl and rub in with your fingertips until breadcrumbs are formed.
2. Add the milk and water and combine using a d-scraper until the dough has come together. Tip onto a floured surface and knead very lightly to smooth out the dough.
3. Form the dough into a round loaf. Mark out a cross with the back of a knife. Bake in a hot oven (200°c) for 25 minutes or until the bread is golden and sounds hollow when tapping the bottom. Serve warm!
Storage - Damper bread will last you well for a good few days (say 3-4 max) however you'll need to keep the loaf wrapped well. I suggest an old tea towel in a bread bin (that's what I do!)Re-heating - This bread really does serve well when warm. If you've still got some left over on the 4th day, pop it in a hot oven on a baking tray for 5 mins. Plenty of butter is mandatory! Freezing - I'd recommend freezing only the dough since it's best served fresh and takes little time to bake! Wrap the dough in cling film and place in an airtight container. Freeze for 2 months max. Defrost thoroughly and bake as per the recipe.