Pan De Campo Recipe

Pan de Campo, literally translating to "country bread" in Spanish, is a staple bread originating from the Tejano cowboys of Texas. This rustic bread was crafted for long cattle drives, designed to be hearty, portable, and long-lasting. Made with a handful of basic ingredients, Pan de Campo boasts a slightly sweet flavor and a beautiful golden brown crust. While traditionally cooked in a Dutch oven over a campfire, this recipe offers a simple adaptation for your home oven, allowing you to experience a taste of Texas history with ease.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 ½ teaspoons salt
• ¼ cup vegetable shortening
• ¼ cup vegetable oil
• ¾ to 1 cup milk

Directions

1. Preheat your oven to 450°F (232°C). In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
2. Using a pastry cutter or your fingers, work the shortening and oil into the dry ingredients until the mixture resembles coarse crumbs.
3. Gradually add the milk, starting with ¾ cup, and mix until a soft dough forms. Add more milk by the tablespoon if needed to achieve a workable dough that is not sticky.
4. Tips:
5. For a richer flavor, substitute butter or lard for the shortening.
6. If you don't have a pastry cutter, use two forks to work the shortening into the dry ingredients.
7. Brush the top of the dough with melted butter or milk before baking for an extra golden crust.
8. Enjoy Pan de Campo warm with stews, soups, or simply slather it with butter for a satisfying snack.