Pan de Campo (Country or camp bread) is one of my most requested recipes, so finally, here it is! We make it all the time here at the ranch, and even though it seems like just another biscuit, it is a tricky bread to make!
Pan de Campo is a Ranch Tradition
The way that you choose to bake it will change your experience entirely. Some people simply want to make pan de campo in their home oven, which is fine. The convenience of turning an oven on and off should never be forgotten by modern folks, because baking with live fire is an artisanal skill.
But I will be the first to say that home ovens don’t give you the same texture, flavor, or adventure that baking over a live fire does. It takes some skill, and the right equipment, but baking bread outdoors is a fun activity when you are camping, or just looking for some cheap backyard thrills on the weekend.
A Skill Worth Acquiring
In the recipe below, I have listed vegetable oil and shortening as the ingredients, but if you watch the video below, you will see that I am using traditional pork lard. Simply replace both the shortening and vegetable oil with 1/2 cup of pork lard. (120ml) It was so hot when we were filming that the lard was almost liquid. Also, I used a non-hydrogenated lard that was naturally rendered, which is my preference. If you render lard at home, even better.
Pan de campo is an excellent side bread for soups and stews, but we eat it as a dessert or breakfast. The leftovers will keep for a few days in an airtight container, and will even fit into the toaster for a little added crunch. Eating this delicious treat with loads of butter and honey are my preference, but also my downfall. I eat too much!!
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