Award-Winning Pan de Campo

2 c. flour

2 level tsp. baking powder

1 tsp. salt

1 tsp. sugar

3/8 c. cooking oil

1/2 c. milk

Be sure to follow the manufacturer's directions on seasoning the Dutch oven for cooking. The inside should be thoroughly cleaned, then saturated with cooking oil or shortening. Preheat your electric or gas oven to 400 degrees, allowing the Dutch oven (or cast-iron griddle) to preheat as well. Mix all ingredients, "but don't knead the dough too much," says Ruben. Dough that's been over-worked becomes tough. If dough feels dry, add a few drops of milk. Roll the dough into a circle about one-half inch thick. (Roll thinner if you want a crisper loaf.) Place in the heated pan. With a fork, poke holes in the dough to allow steam to escape. Bake 10 to 15 minutes. Turn the bread over after about six minutes. Remove from pan and serve hot. Some cooks prefer shortening to oil in their pan de campo. Others use water instead of milk. Experiment to find the version that suits your taste.

From the October 1992 issue.

Subscribe

Order back issues