Cow Camp Pan Bread R Hanging Lazy A Robert H Arps Recipes

COW CAMP PAN BREAD (R HANGING LAZY A) ROBERT H. ARPS

Steps:

• You mix all of the dry ingredients together. Divide equally between two large ziplock bags. Now you have two batches.Take 1 tbsp mix and spread across a board.
• Pour lukewarm water in the zip lock bag, a little at a time.
• Close bag and knead, add a little more water, knead, add the rest of the water and knead.
• Turn out on board and pat or roll until about 1/4 inch high to 1/2 inch high.Pat some mix on top of dough if it gets too sticky or plain flour.
• Heat 2 tblsp. shortening or bacon grease in large cast iron frying pan over the heat, a grate over a campfire, a stove burner, or propane grill.
• You can plop the entire circle in the hot pan if you don't want to cut wedges before it is cooked. Make sure you don't burn it on the bottom. Remember this makes two batches.
• Cutting the wedges of dough first fries the wedges a little more and you have a more crispy texture on the sides and bottoms when flipped over.
• On the trail, you would sharpen a stick, cut the circle in 8 to 10 wedges. Off the trail, use a knife or dental floss. Lift off with a spatula, fry 4 to 5 wedges at a time and flip over until lightly brown.
• Note: Use 1/2 of each salt in the recipe if you want to use less salt or salt substitute.

PAN DE CAMPO (CAMP BREAD)

Steps:

• 1. Preheat oven to 400°F.
• 2. In a bowl mix together the flour, baking powder, salt and sugar. Add the vegetable oil, and stir gently. Add milk, one cup at a time. Dough should be a little sticky.
• 3. Dust a bread board or counter and begin to knead the dough two to three minutes (don't over-work it or it'll become dense and tough).
• 4. Divide dough in half. Roll out each half with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
• 5. Place baking sheet in oven and bake for about 20 to 25 minutes or until golden brown.