23/09/2026
Bacon and cheese 🧀 Damper 😋
Why You’ll Love This Bacon and Cheese Damper😋
Cheesy, Smoky Goodness: Melted cheddar and crispy bacon bits in every bite—what’s not to love?
Easy Campfire Cooking: No fuss, no mess. Mix it up, toss it in the camp oven, and let the coals do the work.
Perfect for Sharing: This hearty loaf is great for feeding a hungry campsite or serving as a crowd-pleasing snack.
Camp Oven Gear You’ll Need
You don’t need a trailer full of kit for damper. A camp oven, something to lift the lid with and a way to keep your hands. These are spec-based picks, not a road test.
Pyrolux Pyrocast camp oven (25 cm, 3.5 L). Pre-seasoned cast iron, about the 4 quarts every damper on this site is written for. Room for a 3-cup loaf to rise without touching the sides.
24 cm baking paper rounds. Sold as air-fryer liners, but a 24 cm round drops straight into a 25 cm oven. Line the base and the damper lifts out instead of welding itself to the iron. 200 in the pack, so no rationing.
Campfire long-handle lid lifter.
The lid has a shovel of coals on it when you want to check the loaf. Lift it with this, not a stick and a prayer.
KameLo leather rigger gloves. Cowhide with a cotton lining. For shifting coals, moving the oven and grabbing the handle you were sure had cooled down. Leather copes with sparks better than silicone.
Chainmail scrubber. Gets baked-on dough off cast iron without scouring the seasoning off with it. Hot water, scrub, dry it by the fire, wipe over with oil.
How to Make Bacon and Cheese Damper
Gather & Prep Your Ingredients
Start by collecting everything you need: self-raising flour, salt, grated cheddar cheese, cooked bacon, and water.
Make sure the bacon is diced into small, crispy pieces to evenly distribute that smoky flavour throughout the damper.
Freshly baked cheese and bacon damper loaf on a rustic wooden table.
Mix It All Together
In a large bowl, combine the self-raising flour, salt, grated cheese, and bacon. Give it a good stir to evenly mix the dry ingredients. Gradually add the water while mixing until a dough forms.
The dough should be soft but not sticky. If it feels too dry, add a splash more water; if it’s too sticky, sprinkle in a little extra flour.
Sliced Australian cheese and bacon damper loaf with melting butter.
Knead & Shape
Once the dough comes together, lightly flour your hands and shape it into a round loaf. You don’t need to over-knead it—just enough to form a cohesive ball.
Golden bacon and cheese damper with crispy edges on a rustic camp table.
Cook Until Golden
Grease the inside of your camp oven to prevent sticking. Carefully place the shaped loaf inside, making sure it sits comfortably without touching the sides.
Cover the camp oven with its lid and place it on a bed of hot coals. For even cooking, add a few hot coals on top of the lid. Let the damper cook for about 20–30 minutes, checking occasionally to ensure it doesn’t burn. It’s ready when it’s golden brown and sounds hollow when tapped on the bottom.
Close-up of easy cheese and bacon damper with crispy crust.
Campfire bacon cheese damper bush bread
Pro Tips for the Best Bacon and Cheese Damper
Use Cold Water: Cold water keeps the dough from becoming too sticky, making it easier to shape and handle.
Pre-Cook the Bacon: Cook the bacon until crispy before adding it to the dough for extra crunch and a smoky depth of flavour.
Cheese Choice Matters: Bega cheddar melts beautifully, but feel free to experiment with other cheeses like tasty, Colby, or even mozzarella for a gooey finish.
Watch the Coals: Too many hot coals on top of the camp oven can burn
Ingredients
3 cups self-raising flour
1 tsp salt
1 cup grated cheese
½ cup cooked and diced bacon
1 cup water
Instructions
Mix Dry Ingredients
In a large bowl, combine the self-raising flour, salt, grated cheddar cheese, and cooked bacon pieces. Make sure the bacon is evenly distributed to get that smoky flavor in every bite.
Add Water & Form Dough
Gradually add the water while mixing. Use a wooden spoon or your hands to bring the dough together. It should be soft but not sticky. If it’s too dry, add a splash more water; if it’s too sticky, sprinkle in a little extra flour.
Shape the Loaf
Lightly flour your hands and shape the dough into a round loaf. Place it in a greased camp oven, making sure it sits comfortably without touching the sides.
Cook Over Hot Coals
Cover the camp oven with its lid and place it over hot coals. For even cooking, shovel a few hot coals on top of the lid. Cook for about 20–30 minutes, or until the damper is golden brown and sounds hollow when tapped on the bottom.
Cool & Serve
Carefully remove the damper from the camp oven and let it cool slightly. Slice and serve warm with butter, or enjoy it plain—the smoky bacon and melty cheese provide all the flavor you need!
Bacon, Egg & Spinach Damper (Easy Camp Oven Damper Recipe)
Bacon, Egg & Spinach Damper (Easy Camp Oven Damper Recipe)
This bacon, egg and spinach damper is the ultimate camp oven breakfast. Easy to make over the fire, it’s a hearty camping damper recipe.
Cheese and Herb Damper: Campfire Bread with a Flavour Punch
Cheese and Herb Damper: Campfire Bread with a Flavour Punch
Cheesy, herby Cheese and Herb Damper—perfect campfire bread. Easy camp oven recipe for camping or backyard BBQs. Aussie classic!
And walla 😋🍞🫓
