James' Prize Winning Pan de Campo (Camp Bread)
Pan de Campo is a flat, round bread we bake outdoors in a Dutch oven and
usually serve with honey or molasses. It has a cult following in these
parts.
Serves 4
4 cups flour
4 tablespoons sugar
2 teaspoons baking powder
1 tablespoon salt
¼ cup vegetable oil
¼ cup shortening
Approximately 2 cups milk
Preheat oven to 450 degrees. Sift together dry ingredients in a large mixing
bowl. Stir in shortening and oil. Work the dough with your hands until it
resembles coarse meal.
Add 1½ cups of milk, and stir. The dough should be sticky but workable. If
the dough is too stiff, add more milk. If the dough is too thin, add more
flour. Turn the
dough out onto a counter spread with flour and knead it hard for about 1
minute, but don't overwork it. Pat it out or gently roll it into a 9-inch
circle that is ¼ to ½
inches thick. Using a fork, prick the dough all over. Place it on an
ungreased baking sheet, and bake for 20 minutes. When done, pan de campo
should be golden brown on the outside and have a texture similar to that of
a biscuit on the inside.
Tip: - If you are inclined to make pan de campo over a wood fire, here is a
tip from the master: One of the secrets of his eventual success is a piece
of sheet metal he cut to fit the bottom of his Dutch oven. It gives the
bread a cushion of air above the bottom of the skillet, which is heated by
live mesquite coals. Mesquite wood burns hotter and smokier than almost any
other wood, and gives the bread just a hint of flavor.
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