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A durable, portable flatbread borne of scarce provisions (in its most elemental form, it needs only flour, baking powder, salt, fat, and water), pan de campo could be easily cooked in a ...
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Pan de campo is basically a giant biscuit that you cut up like cornbread. It goes perfectly with Texas-style chili or some charro beans.
- (21)
- Tex-Mex
- Side Dish
Make this delicious Texas Pan Bread (Pan De Campo) recipe with just a few ingredients! Perfect for any occasion, this fluffy and savory bread is a crowd-pleaser.
- What Is Pan de Campo?
- Pan de Campo Essentials
- How to Make Pan de Campo
The ingredients for Pan de Campo are simple and were easy for cowboys to carry around in their saddlebags. While many think they baked sourdough, cowboys and ranchers rarely had the ability to carry around sourdough starters. So they made hardtack, cornbread, and Pan de Campo in their cast iron skillets and ovens.
The only tool you need to make this cowboy classic is a cast iron pan. Cast iron, which was invented during the Han Dynasty in China, was worth its weight in gold to Texas settlers. It was easy to transport, could retain heat, and could even be used as a weapon if necessary. Lodge Cast Iron is one of the recognizable brands today. As long as you ke...
All you need is some all-purpose flour, baking powder, salt, water, and lard to make this bread. Some people like to use buttermilk in place of the water or vegetable oil in place of the lard. 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...
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.
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In culture. The Tejano origins of the dish have become part of Tex-Mex fusion. [5] . In Larry McMurtry 's novel, Lonesome Dove, the Mexican cook prepares the bread for wranglers. [6] Sourdough bread was more widespread on cattle drives in Texas than the regional pan de campo.
This bread came from the cowboys along the south Texas border known as Vaqueros. It was an easy bread to make with only a few ingredients. Sourdough was generally a bread staple, but for a quicker and easier bread, Pan de Campo (also known as camp bread or cowboy bread) was a go-to.
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