Doc Southernwood's Old West Recipes | FOOD EDITION: Pan de Campo!
Pan de Campo, or as I like to call it, Cowboy Bread, is easy as...well...it's pretty damn easy. I found a recipe (source at the end) for it. The website itself has more in-depth writing to it (as well as metric measurements) but the general recipe is as follows:
Prep Time: 10 minutes | Cook Time: 12 minutes
12 Servings US Imperial
INGREDIENTS4 cups all-purpose flour 1/2 cup shortening 1/2 tsp baking powder 2 tsp salt 1 - 11/2 cups hot water
INSTRUCTIONS
Preheat your oven to 425F.
To start, mix all of your dry ingredients in a large bowl. Using a pastry cutter or your hands, cut in the shortening until it is the size of large peas. Add hot water to make a thick dough.
Turn the dough onto a floured surface and knead the dough two to three minutes, making sure not to overwork it. Divide the dough into two portions and let rest 20 minutes.
Form the dough into rounds with a rolling pin and place it in a preheated cast iron skillet.
Bake the bread for 6 minutes, then flip the bread and bake an additional 6 minutes. Remove from oven and slather with honey butter.
Did you know the state bread of Texas is the Pan de Campo? Learn how to make this traditional cowboy bread in your home oven.
