This is the best camp bread I've ever "et".
๐Pan de campo (camp bread), long a favorite of cowboys in South Texas, has become a trademark of outdoor chef Ruben Hinojosa,
who has garnered top prizes in several competions with this recipe.
2 cups flour
2 level tsp baking powder
1 tsp salt
1 tsp sugar
3/8 cup cooking oil
1/2 cup cold milk
Mix all the ingredients, but don't knead the dough too much. If it feels dry, add a few drops of milk.
Roll the dough into a circle about 1/2-inch thick. (Thinner if you want a crisper loaf.)
Place into a well-greased, preheated 14-inch Dutch oven, and poke a few holes in the dough with a fork to allow steam to escape.
Bake 10-15 minutes, turning the bread over after about 6 minutes. Remove from the oven and serve hot.
Some cooks prefer shortening instead of oil, others use water instead of milk. Experiment to find the version that suits your
taste. (Folks cooking in regular ovens will want to set the temperature to 400 degrees.)
3c flour
1/2 tsp salt
1 1/4 tsp baking soda
1 1/3 C warm water
Mix the dry ingredients and add water kneading to form a soft dough that is soft, yet not
sticky. Stretch and pull the dough until thin. Tear off a piece of dough and poke a hole
in the center with your finger or thumb. Drop each piece into a skillet of hot cooking oil
and brown on both sides.
Serve it while hot topped with honey or powdered sugar for a sweet treat (Yum-Yum).
TexasShadow
Holiday Rambler Endeavor LE/ 3126B Cat
Sometimes BMW K75 on Rear Carrier
Jeep Grand Cherokee or 2016 Ford XLT 4x4 super cab with 8 ft bed
M&G aux brake system
854 Watts of Solar Power
Always remember you're unique, just like everyone else.
