Pan De Campo (Cowboy Bread) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pan De Campo (cowboy bread)
This is a rustic bread the will be enjoyed by all that try it. My dad made this on cold weekends and if one didn’t get out of bed, there was disappointment.
INGREDIENTS
All amounts are kind guessed at ;)
4 cups all-purpose flour
1/2 cup shortening
1/2 tsp baking powder
2 tsp salt
1 - 1 1/2 cups hot water (enough to make a thick, slightly sticky dough)
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Directions: |
Directions:Mix all of your dry ingredients in a large bowl then add the shortening and with your fingers break into the dry ingredients. It should look like small clumps akin to what a pie crust would look like.
Add the hot water and mix with care as to not scald your hand. It should be a thick dough. Don’t overwork the dough, knead about 3 or so minutes will do it. Divid in half and let the dough rest. It can go in the ice box covered overnight if you like.
Place a cast iron skillet in oven and pre heat oven the to 425ºish. Roll out the dough to to fit and put the flat bread in skillet. Poke the dough with a fork for gas to escape.
Bake for about 5 minutes and flip in the skillet and bake a additional 6 or so minutes,till golden brown. It should rise slightly.
Serve with room temperature butter and marmalade of choice. Cowboy tradition is to serve with lemon curd. |
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Number Of
Servings: |
Number Of
Servings:About 4-6 |
Preparation
Time: |
Preparation
Time:30 mins |
Personal
Notes: |
Personal
Notes: At home I use a large cast iron skillet or griddle (comal). In the field a cast iron Dutch oven can be used and hot mesquite ambers/coals can be placed on the lid and cooking time is about half.
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