TEXAS PAN BREAD (PAN DE CAMPO)
Make and share this Texas Pan Bread (Pan De Campo) recipe from Food.com.
Provided by NTexas
Categories Breads
Time 42m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- This is from a recipe my grandmother use to make in Texas.
- Preheat oven to 450 degrees.
- Stir together the dry ingredients.
- Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
- Add milk slowly until a soft, not to sticky, ball of dough is formed.
- Turn the dough out on a floured surface and knead gently for about 1 minute.
- Flatten the ball of dough and roll out into about a 1/2 inch thick round.
- Place some butter (about a tablespoon) in a cast iron skillet.
- Place iron skillet in oven just to melt the butter.
- Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
- Carefully place the dough into the skillet.
- Bake about 6 minutes, then flip the bread and bake another 6 minutes.
- Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.
PAN DE CAMPO (CAMP BREAD)
Also called Cowboy Bread, this is an easy recipe for a classic recipe that dates back to trail days when cowboys traditionally made this flat bread in a cast-iron skillet or Dutch oven over an open mesquite fire. This recipe uses vegetable oil (instead of shortening), and it can easily be made at home with common kitchen...
Provided by Vickie Parks
Categories Flatbreads
Time 30m
Number Of Ingredients 7
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.
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- Preheat the oven to 450°F (232°C). Sift together the dry ingredients into a large mixing bowl. Stir in the shortening and vegetable oil and work the dough with your hands until it resembles coarse meal. Add 1 1/2 cups of the milk (375ml) and stir. The dough should be sticky but workable. If the dough is too stiff, add more milk; if the dough is too thin, add more flour.
- Turn the dough onto a counter dusted with flour and knead for about a minute, but don’t overwork it. Pat out gently or roll into a 9” (23cm) circle that is a ½” (1cm) thick. Using a fork, prick the dough all over. Place it on an ungreased baking sheet and bake for 20 minutes. When done, the pan de campo should be golden brown on the outside and have a biscuit texture on the inside.
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- Preheat your oven to 425 degrees. Grease your skillet with 1-2 tablespoons of shortening, then preheat in oven for at least 5 minutes.
- Combine all of your dry ingredients in a large mixing bowl and whisk thoroughly with a wire whisk. Add your shortening and cut in with your pastry cutter until it is borken down into pea sized pieces.
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