Pan De Campo Recipes
TEXAS PAN BREAD (PAN DE CAMPO)
Make and share this Texas Pan Bread (Pan De Campo) recipe from Food.com.
Provided by NTexas
Categories Breads
Time 42m
Yield 8 serving(s)
Number Of Ingredients 6
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.
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- Preheat your oven to 425 degrees. Grease your skillet with 1-2 tablespoons of shortening, then preheat in oven for at least 5 minutes.
- Combine all of your dry ingredients in a large mixing bowl and whisk thoroughly with a wire whisk. Add your shortening and cut in with your pastry cutter until it is borken down into pea sized pieces.
- Slowly add your milk, stirring until it is fully incorporated and a tacky dough forms. Not not overwork..
- Turn your dough out onto a floured surface and knead for one minute. Again, being careful not to overwork the dough.
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