Savory Texan Pan Bread: A True Taste of the South
I don’t know about you, but there’s just something about the smell of fresh-baked bread that gets me every time. It’s like a comforting hug from an old friend, bringing warmth and nourishment to the soul.
And if you’re looking for a bread that embodies that feeling of comfort and tradition, then look no further than Texas Pan Bread, also known as Pan de Campo. This classic Texas recipe has been passed down through generations of cowboys and ranchers, making it the official state bread of Texas.
The beauty of this bread lies in its simplicity – basic ingredients like flour, baking powder, salt, fat, and water come together to create a rustic, hearty bread that’s perfect for any meal or occasion. And with a cast-iron skillet or Dutch oven, you can achieve that crispy exterior and fluffy interior that makes this bread so irresistible.
But this isn’t just any bread – it’s a piece of history, a link to our past and the hardworking men and women who helped shape the state of Texas. So why not carry on that tradition in your own kitchen with this delicious recipe? Trust me, your taste buds (and your soul) will thank you.
Why You’ll Love This Recipe
Hey there, are you looking for a recipe that reminds you of the good old days when cowboys roamed the West and life was simple? Look no further than this Pan De Campo, also known as Texas Pan Bread.
This bread is the epitome of South Texas, and once you taste it, you’ll be transported to the days of cattle drives and cowboy camps.
But what makes this bread so special? It’s not just its rustic appearance and flavor that make it stand out. This versatile bread can be served alongside any meal or enjoyed on its own. Plus, it’s incredibly easy to make with only a few basic ingredients that you may already have in your pantry.
So why not try your hand at making this classic Texas recipe? It’s perfect for those who love to bake but want something a little more unique than your ordinary loaf of bread. Cook it up in your cast iron skillet or Dutch oven, and impress your family and friends with your culinary skills.
Trust me, once you give this bread recipe a try, it will become a staple in your household for years to come.
Ingredient List
For this Pan de Campo or Cowboy Bread recipe, we’ll need the following ingredients:
- 2 cups of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of kosher salt
- 6 tablespoons of butter, cubed and very cold
- 3/4 cup of milk
Note that you can increase or decrease the quantity depending on how much bread you want to make. Keep a notepad handy during your grocery shopping so you don’t forget anything.
Pro tip: For best results, use quality Texas ingredients, as they are one-of-a-kind and add that special flavor to the recipe.
The Recipe How-To
Now, we are getting to the meat of the matter- The Texas Pan Bread (Pan De Campo) Recipe itself!
Firstly, grab a cast-iron skillet, or my personal favorite, a Dutch oven.
Ingredients
This cowboy bread recipe is very straightforward and requires only a few ingredients. Here’s what you need:
- 4 cups of all-purpose flour
- 4 teaspoons of baking powder
- 1 tablespoon of sugar
- 2 teaspoons of kosher salt
- 6 tablespoons of butter, cold and cubed
- 1 and 1/2 cups of milk, at room temperature
Get Cooking
Let’s start by preheating our oven to 400°F/200°C.
Next, we need to combine our dry ingredients together—flour, baking powder, sugar, and kosher salt. Give it a quick stir-around to ensure properly mixed.
Then add the cut-up cold cubes of butter in the bowl. Rub the butter into the flour mixture to form pea-sized crumbles.
Once you’ve achieved these crumbly pea-sized pieces, create a well in the center of your mixture and pour the desired amount of milk (1 and 1/2 cups!) in it.
Now mix it all together! Keep mixing until you have formed a dough.
Don’t overmix; otherwise, your cowboy camp bread will be tough.
Finally, use your hands to coax this one out on a floured surface just like your grandpa used to do. It brings such joy to know you’re keeping such an old tradition alive.
Make sure that there’s enough flour on the board because this can get kind of sticky while you knead.
Knead this for about two minutes before shaping it into whatever shape you prefer—in most cases, it’ll be roundish, resembling pizza crust dough
Ready to Bake
Now put your dough in your well-greased cast iron skillet or Dutch oven pan . Remember always greasing the oven pan; otherwise, you’ll find yourself scrubbing out burnt bits later on!
Bake for 20-25 minutes until your cowboy camp bread is golden brown or passes “the thump test” (give it a thump with your finger; it should thump hollow).
To finish off, take it out from the oven and wait for a bit before slicing into thick wedges/blocks to satisfy cravings!
Enjoy!
Your hot-out-of-the oven South Texas official state bread (Texas Pan De Campo) is ready. It would undoubtedly be perfect with some chili or beans at any time of day!
Substitutions and Variations
I’m not usually one for messing with perfection, but sometimes it’s fun to put your own spin on things. Here are a few modifications you can make to the Texas Pan Bread recipe that will still yield delicious results:
– Gluten-Free: Want to make this bread gluten-free? Swap out the all-purpose flour for a gluten-free flour blend that includes xanthan gum. You’ll also want to use a gluten-free baking powder.
– Sweet Version: For a sweeter bread, you can increase the amount of sugar to 1/3 cup or even up to 1/2 cup. You could also add in some cinnamon or other spices for a more flavorful loaf.
– Savory Version: Add savory herbs like rosemary or thyme, and even grated cheese or garlic powder for a savory variation. It’s a great way to switch things up if you’re tired of sweet bread.
– Dutch Oven Bread: One fun variation is to make this bread in a Dutch oven instead of a cast-iron skillet. The method is the same, just preheat the Dutch oven in the oven and bake the bread inside with the lid on.
– Whole Wheat Flour: If you’re looking for a slightly healthier version, you can substitute half of the all-purpose flour with whole wheat flour.
Whatever variations or substitutions you choose, don’t be afraid to experiment and make it your own! Just make sure not to stray too far from the original recipe or you’ll risk losing that classic Texas taste.
Serving and Pairing
When it comes to serving and pairing this classic Texas pan bread, there are endless possibilities. First and foremost, I recommend devouring it fresh out of the oven while it’s still warm and toasty. The aroma alone is enough to make your taste buds dance with joy!
Now, onto pairing options. This bread is incredibly versatile and can be served with just about anything, making it the perfect sidekick for any meal. Pair it with hearty soups or stews, such as chili or beef stew, for a comforting winter meal.
For a lighter option, try serving it alongside a crisp salad or roasted veggies. It’s also an excellent addition to any Tex-Mex feast and pairs perfectly with spicy dishes like enchiladas or fajitas.
But let’s not forget about breakfast! This bread is a delicious option to serve as toast or slabbed with butter and jam in the morning. It’s even great for sandwiches.
In terms of drinks, I highly recommend sipping on a cold glass of sweet tea while enjoying this bread. The combination of sweet tea and Pan de Campo will transport you straight to the heart of South Texas.
Overall, this classic cowboy camp bread is the perfect accompaniment to any meal or occasion. Its versatility makes it an essential recipe to have in your arsenal.
Make-Ahead, Storing and Reheating
Baking bread is a wonderful experience – there’s nothing quite like the smell of freshly baked bread wafting through your home. But sometimes we don’t have the luxury of baking a loaf of Pan De Campo each time we want to indulge ourselves. So what’s the solution to this predicament? Make-ahead, storing, and reheating it!
After you’ve baked and cooled your delicious Texas Pan Bread, you can cover it in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. After that point, you’ll want to keep it in the refrigerator – this will help keep it fresher for an additional 4-5 days.
When reheating your Pan De Campo, I recommend placing it in a preheated oven (around 350°F) for about 10-12 minutes. Alternatively, you can reheat individual slices in a toaster or on a skillet over medium heat.
But if you want to save even more effort and time, why not make-ahead some dough? This way, you can just reach into your fridge, grab the dough, shape it into loaves, and bake them off as desired. You can even freeze the dough for longer-term storage: simply wrap tightly in plastic wrap and aluminum foil, then place in a freezer-safe bag or container.
One final tip when storing your Pan De Campo: be sure to cool it completely before wrapping or storing it. If you wrap or store it while still warm, steam will accumulate and make the crust soggy – which is not what we’re going for here!
So go ahead and make-ahead your bread so that you can indulge yourself whenever the craving hits – without sacrificing quality!
Tips for Perfect Results
I’ve been making Texas Pan Bread for years, and over time I’ve learned a few tips and tricks to ensure perfect results every time.
First of all, it’s important to use the right type of skillet. The classic choice is a cast iron skillet or a Dutch oven, which helps the bread develop a crispy crust. If you don’t have either of these, any heavy-bottomed skillet will do.
To ensure that your bread rises properly, make sure your baking powder is fresh. You can test it by mixing a teaspoon of baking powder with a cup of hot water – if it bubbles vigorously, it’s still good. If not, it’s time for a new can.
When preparing the dough, be sure to mix the dry ingredients first and then add in the wet ingredients gradually. Use cold butter and cold milk as this ensures a flakier texture.
Another important tip is to let the dough rest for at least 10-15 minutes after combining the wet and dry ingredients. This allows the gluten in the flour to relax, making it easier to handle and less likely to tear or become chewy when baked.
Don’t overwork your dough! The key to flaky and tender bread is handling the dough as little as possible. Once you’ve formed it into a ball, try not to knead it too much or compress it down when placing it into your skillet.
When baking the bread, take care not to open the oven or lift the lid on your Dutch oven too often. Each time you do this, you release heat and moisture which could cause your bread to come out undercooked or unevenly browned.
Finally, resist the temptation to slice into your pan de campo while it’s still piping hot! Allow for at least 10-15 minutes resting time before cutting into it. This allows flavors time to develop and keeps your bread from becoming crumbly or falling apart.
By following these simple tips, you are sure to achieve perfect results with this delicious Texan classic – every time!
FAQ
Before we wrap up, let me address some of the frequently asked questions about this beloved Texas Pan Bread (Pan De Campo) recipe. I know that baking can be intimidating, especially when it comes to trying out a new recipe, so I’m here to ease your worries and answer any queries that you may have about this cowboy bread. So, without further ado, let’s dive into the FAQ section!
What is Pan de Campo made of?
Pan de campo is a type of flatbread made with just a few simple ingredients: wheat flour, baking powder, salt, some type of fat, and water. This bread gets its unique flavor from the combination of these ingredients, resulting in a round, dense loaf that is typically about 1 to 1–1/2 inches thick. The traditional method of preparing it involves cooking it in a dutch oven, giving it a slightly crispy exterior and a soft, biscuit-like texture on the inside.
Should I grease a cast iron bread pan?
To fully unlock the cooking and baking abilities of cast iron, it must be seasoned with oil. This is because cast iron has tiny holes that need to be sealed.
Why is it called cowboy bread?
Pan de Campo, also known as Cowboy bread, is a type of flatbread that was traditionally consumed by ranch workers in early Texas. The bread was baked in small portable ovens, which contributed to its unique texture and flavor.
Where did Pan de Campo originate?
Pan de campo, also known as cowboy bread or camp bread, is a type of bread that has its origins in South Texas with the vaqueros. This bread was a popular portable meal for vaqueros as it baked quickly and had a crispy exterior. It was often eaten alongside beans or dried meat while the vaqueros tended to their herds on the ranchos.
Bottom Line
In conclusion, Texas Pan Bread (Pan De Campo) is a simple recipe that anyone can make, yet it is packed full of flavour and history. This cowboy bread has been a staple in South Texas for generations and is often referred to as the official state bread of Texas. With just a few ingredients such as all-purpose flour, baking powder, salt, milk, sugar and butter, you can easily make this recipe at home.
Not only is this bread delicious on its own, but it also pairs well with a variety of dishes. It’s perfect for making sandwiches or dipping in soups and stews. With the option to cook it in a cast-iron skillet or Dutch oven, it’s versatile for any cooking situation whether you’re at home or camping.
By trying out this recipe, you’ll be able to experience a piece of Texas culture and history. Plus, you’ll have a tasty bread that you can enjoy with friends and family! So what are you waiting for? Dust off that cast iron skillet or Dutch oven and get to making your very own Texas Pan Bread (Pan De Campo). Trust me; your taste buds will thank you!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon sugar
- 6 tablespoons butter (chilled)
- 3/4 cup milk
Instructions
- 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.
Your Own Notes
Nutrition
Recommended Recipes Just For You
None found
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.