"damper" bread
Bread
If you’re not already an avid baker, you might want to start with a simple loaf—one that requires little kneading and no yeast. My favorite is "damper." I used to eat damper as a child, on summer holiday in Australia. It’s a campsite bread, the idea being that you can make it with basic ingredients and in one bowl, then wrap the dough in aluminum foil and cook it slowly among the embers of the campfire. I’ve found this translates quite nicely to the kitchen: no floury surfaces and very little mess to clean up, which is all very handy when you’re expecting company. It's so quick and simple to make that it fits in very nicely with the business of day to day life.
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