PAN DE CAMPO
Mar. 29th, 2020 11:43 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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PAN DE CAMPO
The official bread of Texas, Pan de Campo is a cowboy bread usually baked in a cast iron skillet over an open campfire. Originated by the Tejanos, the bread recipe was a staple for the cowboys and vaqueros of South Texas.
Prep Time: 10 minutes | Cook Time: 12 minutes |12 servings
INGREDIENTS
4 cups all-purpose flour
1/2 cup shortening
1/2 tsp baking powder
2 tsp salt
1 - 11/2 cups hot water
Some people like to use buttermilk in place of the water or vegetable oil in place of the lard.
INSTRUCTIONS
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.
PAN DE CAMPO
The official bread of Texas, Pan de Campo is a cowboy bread usually baked in a cast iron skillet over an open campfire. Originated by the Tejanos, the bread recipe was a staple for the cowboys and vaqueros of South Texas.
Prep Time: 10 minutes | Cook Time: 12 minutes |12 servings
INGREDIENTS
4 cups all-purpose flour
1/2 cup shortening
1/2 tsp baking powder
2 tsp salt
1 - 11/2 cups hot water
Some people like to use buttermilk in place of the water or vegetable oil in place of the lard.
INSTRUCTIONS
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.
