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Pan de campo is a flatbread with a name that is thought of as country bread, camp bread, or cowboy bread. [1] The bread was a regional staple of cowboy and vaqueros of southern Texas. [2] Celebrated in several southern Texas festivals, it was named an official symbol of Texas in 2005. [3]
- Get to Mixing!
- Knead The Dough
- Step 8
Step 1:
Take 2 cups of all-purpose flour. I recommend sifting it in there to make sure it’s fine. Add 1 teaspoon of salt. Traditionally, folks would be using 1-2 teaspoons, however I like a little more pop in the bread so I’m using 1 tablespoon.
Step 2:
Cut in 2 tablespoons of lard with a spoon or your fingers. Keep working it until is is crumbled into the mixture.
Step 3:
Pour the dry ingredients on a cutting board (or other surface you’re working on) and form into a pile. With your finger make a well in the middle.
Step 6:
Now, we have to knead the dough, so it’s soft, not sticky, and has less moisture. In our previous video of Sopapillas, we showed you how to knead and stretch it well, you can see it here. That way we’re making sure that any of that lard and oil in there isn’t going to clump up. Knead for 2 to 3 minutes.
Step 7:
When the dough isn’t sticky, form it into a good-sized ball, and place back on the floured surface. Roll is out to about 1/2-inch thick, keeping it in a round shape.
Get your 10-inch Dutch oven or skillet greased. If you’re doing this outside in a Dutch oven here are some tips (see indoor cooking recipe below): 1. Dry the grass or ground out around the cooking area if wet, to maintain a better heat. 2. Use a heavy ring of coals around the bottom edge of the Dutch oven and heavy on top. This is a heartier bread ...
Where did Pan de Campo originate? Pan de campo, also known as cowboy bread or camp bread, is a type of bread that has its origins in South Texas with the vaqueros. This bread was a popular portable meal for vaqueros as it baked quickly and had a crispy exterior.
Jul 29, 2024 · Because of its simple ingredients, flour, water, salt, lard, and sometimes baking powder, pan de campo became a staple in the ranching life. It was made in a cast iron skillet, or Dutch oven, outside on top of coals. Pan de campo became the official state bread of Texas in 2005. The Armstrong Ranch.
2 days ago · Oven Baking Instructions. Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast over the water and let sit for 5-10 minutes until foamy. Mix the Dough: In a large bowl, combine flour and salt. Create a well in the center and add the yeast mixture and vegetable oil. Mix until a dough forms.
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...
The name pan de campo translates directly to “country bread,” and the bread itself was prevalent with vaqueros throughout South Texas. There is some argument that pan de campo is more of a regional bread than sourdough biscuits, and that sourdough biscuits should be the state bread since it was more prevalent throughout the whole State of ...
