Recipes
PAN DE CAMPO - COWBOY BREAD
Pan De Campo - Cowboy Bread
Pan De Campo is Texas' state bread. This is the bread of cowboys. It's kinda like the biscuit version of cornbread....made in a cast-iron skillet and all. If
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PrintINGREDIENTS
- Cooking Time: 25 minutes
- Servings: 1 loaf
- 2 cups all purpose flour
- 1/2 TB (aka 1 1/2 tsp) baking powder
- 1/2 tsp sugar
- 1/4 tsp salt
- 6 TB lard or shortening, at room temperature
- 3/4 cup buttermilk
DIRECTIONS
Preheat the oven to 400' F and grease a large (10") cast-iron skillet
Combine the dry ingredients. Stir in the shortening and blend (use a fork or pastry blender) until you have fine crumbs. Add the buttermilk and blend until smooth.
Heat up your skillet on the stove. While that's going on....on a floured surface, roll out the dough into a circle, about 9" wide (a bit smaller than your skillet)
Place into your hot, greased skillet and cook for about 5 minutes per side over a medium low heat
Then put the whole thing in the oven, skillet and all, and bake for about 15 minutes
RECIPE BACKSTORY
Pan De Campo is Texas' state bread. This is the bread of cowboys. It's kinda like the biscuit version of cornbread....made in a cast-iron skillet and all. If
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