Australian Damper Bread

1 package active, dry yeast
1/4 c. warm water (105 to 115 degrees)
2 Tbsp sugar
3 c. all-purpose flour
1 Tbsp baking powder
3/4 tsp salt
1/4 c. butter or shortening
1 c. buttermilk (or add 1 Tbsp vinegar to 1 cup milk, let it sit 5 minutes and stir)

Dissolve the yeast in warm water. Stir in the sugar.

Mix flour, baking powder and salt in a large bowl.  Cut in shortening until the mixture resembles fine crumbs.

Stir in the yeast mixture and buttermilk until a soft dough forms. Turn the dough onto a lightly floured surface.

Gently knead the dough until smooth, about 1 minute.  Cover, let the dough rest 10 minutes.  Shape the dough into a round loaf, about 7 inches in diameter.  Place on a greased cookie sheet.  Cover and let rise in warm place about 30 minutes.

Heat the oven to 375 degrees.  Cut an X about 1/2 inch deep in top of the bread.  Bake until golden brown, about 30 to 35 minutes.  Serve Warm.  Tear into pieces to serve.

This is best when eaten fresh out of the oven.  However, it's great as toast the next day.