Pan De Campo Food

TEXAS PAN BREAD (PAN DE CAMPO)

Steps:

• This is from a recipe my grandmother use to make in Texas.
• Preheat oven to 450 degrees.
• Stir together the dry ingredients.
• Blend in the butter using a pastry cutter (you can use your fingers) until the mixture is crumbly.
• Add milk slowly until a soft, not to sticky, ball of dough is formed.
• Turn the dough out on a floured surface and knead gently for about 1 minute.
• Flatten the ball of dough and roll out into about a 1/2 inch thick round.
• Place some butter (about a tablespoon) in a cast iron skillet.
• Place iron skillet in oven just to melt the butter.
• Remove the iron skillet as soon as the butter melts and swirl the butter to coat the bottom of the pan.
• Carefully place the dough into the skillet.
• Bake about 6 minutes, then flip the bread and bake another 6 minutes.
• Variations: Sprinkle cheddar cheese on top of bread after flipping. Spread a mixture of brown sugar and cinnamon on top after flipping.

PAN DE CAMPO (CAMP BREAD)

Steps:

• 1. Preheat oven to 400°F.
• 2. In a bowl mix together the flour, baking powder, salt and sugar. Add the vegetable oil, and stir gently. Add milk, one cup at a time. Dough should be a little sticky.
• 3. Dust a bread board or counter and begin to knead the dough two to three minutes (don't over-work it or it'll become dense and tough).
• 4. Divide dough in half. Roll out each half with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
• 5. Place baking sheet in oven and bake for about 20 to 25 minutes or until golden brown.