Pan de Campo (Camp Bread)

Pan de campo (camp bread), long a favorite of cowboys in South Texas, has become a trademark of outdoor chef Ruben Hinojosa, who has garnered top prizes in several competions with this recipe.

2 c. flour

2 level tsp. baking powder

1 tsp. salt

1 tsp. sugar

3/8 c. cooking oil

1/2 c. cold milk

Mix all the ingredients, but don't knead the dough too much. If it feels dry, add a few drops of milk. Roll the dough into a circle about 1/2-inch thick. (Thinner if you want a crisper loaf.) Place into a well-greased, preheated 14-inch Dutch oven, and poke a few holes in the dough with a fork to allow steam to escape. Bake 10-15 minutes, turning the bread over after about 6 minutes. Remove from the oven and serve hot. Some cooks prefer shortening instead of oil, others use water instead of milk. Experiment to find the version that suits your taste. (Folks cooking in regular ovens will want to set the temperature to 400 degrees.) Another version for those who prefer not to use baking powder: 1 1/2 c. white flour 1/2 c. whole-wheat flour 1/2 tsp. salt 1/2 c. all-vegetable shortening 1/2 c. cold milk Mix the dry ingredients, blend in the shortening and add the milk. Knead into a dough, then follow previous directions for cooking.

From the October 1992 issue.

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