| Pan de Campo Flat bread traditionally made in a Dutch oven over a a mesquite fire. Dates back to trail driving days. Sometimes called Cowboy Bread or Camp bread. |
| Antonio Quintanilla, Jr. |
| www.texasrollingpins.com |
| Ingredients: 8 cups of unbleached flour 8 tsp baking powder 4 tsp. salt 4 tsp. sugar 3 cups milk 1 1/2 cups corn oil |
 |
| In a bowl add flour, baking powder, salt and sugar. Add the vegetable oil to flour mixture. Next, add milk a cup at a time. Dough should be a little sticky. Dust a bread board or counter and begin to knead the dough. Form 4 round rolls. Roll our with a rolling pin to about 1/2 inch thick and place on an ungreasedbaking sheet. Preheat oven to about 400 degrees. Bake for about 20-25 minutes. Pan the campo should be golden brown. Enjoy this cowboy style bread! |
| Instructions: |