Cowboy Bread

Name: Cowboy Bread (Pan de Campo)
Cuisine: American
Ingredients: 2 cups (240 g) all-purpose flour (or 1 cup/120 g all-purpose flour and 1 cup/150 g whole wheat flour), plus more for dusting; 2 cups (240 g) all-purpose flour (or 1 cup/120 g all-purpose flour and 1 cup/150 g whole wheat flour), plus more for dusting; 2 teaspoons baking powder; 1 teaspoon salt; ½ teaspoon sugar; ⅓ cup (80 ml) canola oil; ⅔ cup (140 ml) 2 percent milk

Pan de Campo

Preparation info

Serves
12

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

My grandfather was a real-life Texas cowboy, a vaquero. While driving cattle through Texas, it was customary to bake pan de campo in a cast-iron skillet. The ingredients could be carried easily and made into a quick, tasty bread. This version is prepared with oil rather than shortening and is just as good!

Ingredients

Nonstick cooking spray
2 cups (240 g) all-purpose flour (or 1 cup/

Americas
Mexico
United States
Bread
Vegetarian
Texas

Method

Preheat the oven to 350°F (180°C). Spray a baking sheet with cooking spray.
Sift together the flour, baking powder, salt, and sugar in a large bowl, then add the oil. Use a pastry blender to form a crumbly mixture, then add the milk and work the dough