My wife's grandma used to make it but she called it pan de la estufa. After she passed away my wife started making it. My wife passed away almost 8 years ago but me or my kids had never made it and vaguely remember the recipe. My daughter finally made some a couple weeks ago and it came out great. For some reason I woke up this morning and thought I'd search and see how close her recipe was. Your video confirmed it. Thank you soo much!
I'm finally out on my own at 20 years old. That means I'm cooking for myself now and ever since trying your mom's Spanish rice recipe a few months ago, I've been making my way down the list of recipes you have on your channel. Your food is amazing and because of this channel I'm always thinking about what I could make next. Thanks so much man. God bless
This brings back memories of when I still lived in Kingsville. We would fry Tripas on the disco and make pan de campo. Your bread looks just like what George Gonzales and I would make at the ranch.
My man! I just watched your Carne Guisada video, and your wife made this bread, I was like hot dayum that looks so good! I wish he made a video for it. And here we are! Much respect to you sir!
My Mom used to make this bread, she used her large cast iron frying pan to make it in the oven and sometimes out over the coals. It was really great seeing this, brought back wonderful childhood memories
I have entered pan de campo competitions with a recipe that I created and it has won many competitions. I wanted to do one in the oven and used your recipe. It is very easy to pat the pan de campo on the parchment paper over the pizza pan. I did it this way and no problems. Thanks for the recipe
Thank you so much. My family from Albuquerque NM, makes a version of this without sugar. Bakes it in a rectangular baking pan. We call it Cowboy Bread too. I miss it now that my older family has passed away. Us here in Southern California, We didn't keep up with it.
That reminds me of bannock bread. The Native North Americans were taught how to make it from the early Scottish explorers, and traders, when they came to North America, in the 1700s, and in the 1800s. It's a shelf stable type of bread. I've had bannock before, and I've also made it. That pan de campo looks so good. The butter and honey is a great way to top it. Cheers, Arnie! 👍👍✌️
Relationship with Indigenous Peoples The history and political significance of bannock has changed over the years in North America. Bannock has had and continues to hold great significance to Indigenous American peoples, from pre-contact to the present.[10] The bannock of many pre-contact American peoples was made of corn and nut meal, and flour made from various roots and ground plant bulbs, and sweetened with syrup from trees.[11][citation needed] There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit.[11] The method of cooking was similarly diverse. Some rolled the dough in sand then pit-cooked it. When completed, the sand was brushed off and then the bread was consumed. Other groups baked the bannock in clay or rock ovens. while some wrapped the dough around a green, hardwood stick and toasted it over an open fire.[11] Bannock's functionality made it viable to cook and consume while conducting daily activities at home, or hunting, trapping, fishing, and gathering out on the land.[10] Colonization dramatically changed the traditional ways of Indigenous Americans, including the relationship they had with bannock. Whereas bannock was once a food of function for travel and work, it became a necessary staple for Indigenous people to feed their families and stave off starvation when they were forced to give up much of their traditional food sources through the reservation system. On these reserves, traditional methods of hunting, gathering, and farming was replaced by government food rations, usually consisting of flour and lard.[10] As a result of this policy, indigenous knowledge of edible plants and other natural foodstuff was lost, while wheat and flour entered into Indigenous bannock recipes, drastically altering their nature.[11]
@@jobsearch5871 Really? Was your dissertation necessary? Most were speaking of their earlier childhood experiences. No need to interject your vast knowledge of native varieties of bread making. How about staying out of the conversation sometimes.
My uncle taught me this a long time ago, he learned it from my grandpa(whom I never knew). Good stuff! Thanks for the memories dude! Cast iron rocks! Subscribed!
Thank u for the recipe. My grandma would cook the bread on the grill outside at the ranch and we would eat it with carne asada! Very delicious. Going to try the recipe
The recipe is exactly the same for making biscuits except using shortening instead of butter. Love home made biscuits as well but I just use an ice cream scooper. Nothing fancy!!!😊😊
I remember pan de campo from my days as a kid on the King Ranch! My uncle was the division manager of the Norias and I spent my summers with the Kinenos, eating huevos rancheros and pan de campo with honey. Pan de campo was eaten with carne guisada as well as with honey as a dessert! Thank you!!! Question ... why do you use Crisco instead of manteca? Is there any difference in taste or baking? Thanks much, Scott.
Mr. Tex, I am a student at the Greybull High School in Greybull, Wyoming. We would be beyond grateful if you could come down (or up) to cook us some of your yummy food for our Spanish 1Class. I can't offer you much money, but I have about 3.50 in USD with your name on it, bud!
Hey Charles you need to request a class trip to South Texas, that way you can enjoy it's natural beauty, authentic cuisine, and vast flatness lol. You have access to all of his recipes, everyone should make something as a class project. Provecho!!!
Any excuse to visit Wyoming is a good one. I had the privilege to work for several school districts doing construction in Wyoming. I've been all over most of it. It'll restore your faith in humanity and It's probably the most rural state I've ever seen. It's also the most dangerous state for hitting a deer.
I spent 3-4 months working construction in Gretbull wy back in 2017 nice little town I’m from Cali but all my coworkers were from Texas so we would grill this almost every weekend
The Pan de Campo looks delicious and easy to make. I've never had it or made it before & I Love Bread. I can't wait to try making it 😋😋 Thank You from El Paso 🫶
This looks really good, but I haven’t made it because I am a on a low carb diet. Another butter and honey treat is on flour tortillas, fresh soft and hot. Melts in your mouth and on your shirt too.
I wonder what adjustments one might need to make if using fresh milled flour. I think I'd use hard white wheat berries and NOT sift it. I'm going to have to give that a try, eventually.
Hi Arnie 👋🏽 I'm binge watching all your videos 😃 everything looks so yummy . I'm Mexican & am learning so much from your vids 👍🏽 First time I'm hearing about this bread 🤔
My way of eating this is putting butter between the bread and dipping it in soupy refried beans with more butter in the beans and a cup of coffee or your favorite soft drink. 👍
Did I miss seeing you add the yeast or leavening agent's. Is this more like a flat bread or non leavened bread like a Indian Naan. If you added a sourdough starter to the mix how would it affect the cook time and alter the taste? Also could one use whole wheat flour or ,millet, barley, or rye flour?
He used baking powder in the video. You could also use yeast as a leavening agent. I've done it with WW and rye flour. Any type will work esp, with baking powder, but if using yeast, you want something that has a high gluten/starch content because that's what the yeast feeds on and helps make the dough rise by the production of carbon dioxide by the yeast. Hope this helps you.
Love It!!! I grew up eating Pan De Campo when we were in cattle camp. I haven't had a good one in a long time. I have been looking for a good recipe for a couple of years. I think yours is going to be the one. I like it with beans and Cowboy (Son Of a Gun Stew). No one makes that anymore either. I haven't had it in years. And to finish it off we mostly ate it with Brer Rabbit syrup. Honey is great too. Maybe you know how to make Son Of a Gun Stew too. Ingredients might be hard to find. I just ran on to your channel yesterday and love all of your food. I am South Texas also. I spent a lot of time in the valley. Provecho y Saludos!!
We call that bachelor bread. Ate it all my life. I taught my daughter in law. Her kids like it better than cornbread. As a Civil War re enactor, I made it on the campfire for my unit. The only real difference is our uses more liquid, like a batter and no sugar.
That's just about the same as my biscuit recipe. I pound it out on the board like you do and cut out round pieces. You had me going when it got dark because I thought you were still baking the first one! Then I realized, no way.
Love watching your show! 😊 i am Hispanic but grew up as a valley girl in s.f. bay area. Raised English speaking only. Some of these recipes i never heard of but i can make a mean chili verde with pork or chicken 🐔 😋 Do you make chili relleno casserole?? My fav 😋 😋 😋 😋 🌶 🌶 🌶 🌶 🌶 🌶
Hi Arnie, caballeros didn't spend all day making charcoal and cooking. We had work to do. We had a fire going in the morning when we went out on the range and if we were lucky, there was some fire/embers to cook with when we got back to camp. Of course, this was 130 years ago and life isn't so tough anymore.
Nice duds bud, I cant believe these comments! We always do a bread in the dutch out working. Never seen a simple mind make A5 measurements when something as seemingly simple as pan bread being made. Good stuff I tell you what.
Arnie, do you have a recipe for Hoecakes? My Mom used to make them for us & I miss eating them. Unfortunately, She didn't have a recipe. It was a handful of this & a pinch of that.
Back a 100-150 years ago they didn’t have butter flavored Crisco so I’m sure it was a bit different. 😉 Can you imagine riding the trails north way back when? We are definitely wussy‘s! Each generation gets softer. 😢 Love your videos!❤
I tried with butter alone and it was good. The dough wasn’t quite the same consistency (a little too moist), so I had to incorporate more flour, not sure if that anything to with it. I’m gonna try adding one egg next time for a little better texture
My wife's grandma used to make it but she called it pan de la estufa. After she passed away my wife started making it. My wife passed away almost 8 years ago but me or my kids had never made it and vaguely remember the recipe. My daughter finally made some a couple weeks ago and it came out great. For some reason I woke up this morning and thought I'd search and see how close her recipe was. Your video confirmed it. Thank you soo much!
Can't wait, going to make tomorrow.
My wife's name is Renee ❤️
@@albertgonzales3448 Respect... Very cool Bro.
I'm finally out on my own at 20 years old. That means I'm cooking for myself now and ever since trying your mom's Spanish rice recipe a few months ago, I've been making my way down the list of recipes you have on your channel. Your food is amazing and because of this channel I'm always thinking about what I could make next. Thanks so much man. God bless
This brings back memories of when I still lived in Kingsville. We would fry Tripas on the disco and make pan de campo. Your bread looks just like what George Gonzales and I would make at the ranch.
My husband calls it, pan de sal….it’s always good with a fresh pot of beans, lots of butter on top. Yum
My man! I just watched your Carne Guisada video, and your wife made this bread, I was like hot dayum that looks so good! I wish he made a video for it. And here we are! Much respect to you sir!
My Mom used to make this bread, she used her large cast iron frying pan to make it in the oven and sometimes out over the coals.
It was really great seeing this, brought back wonderful childhood memories
I have entered pan de campo competitions with a recipe that I created and it has won many competitions. I wanted to do one in the oven and used your recipe. It is very easy to pat the pan de campo on the parchment paper over the pizza pan. I did it this way and no problems. Thanks for the recipe
This bread looks dense. It would be good to eat with gravy and soups as it soaks up everything like a sponge.
Thank you so much. My family from Albuquerque NM, makes a version of this without sugar. Bakes it in a rectangular baking pan. We call it Cowboy Bread too. I miss it now that my older family has passed away. Us here in Southern California, We didn't keep up with it.
That reminds me of bannock bread. The Native North Americans were taught how to make it from the early Scottish explorers, and traders, when they came to North America, in the 1700s, and in the 1800s. It's a shelf stable type of bread. I've had bannock before, and I've also made it. That pan de campo looks so good. The butter and honey is a great way to top it. Cheers, Arnie! 👍👍✌️
Relationship with Indigenous Peoples
The history and political significance of bannock has changed over the years in North America. Bannock has had and continues to hold great significance to Indigenous American peoples, from pre-contact to the present.[10]
The bannock of many pre-contact American peoples was made of corn and nut meal, and flour made from various roots and ground plant bulbs, and sweetened with syrup from trees.[11][citation needed] There were many regional variations of bannock that included different types of flour, and the addition of dried or fresh fruit.[11] The method of cooking was similarly diverse. Some rolled the dough in sand then pit-cooked it. When completed, the sand was brushed off and then the bread was consumed. Other groups baked the bannock in clay or rock ovens. while some wrapped the dough around a green, hardwood stick and toasted it over an open fire.[11] Bannock's functionality made it viable to cook and consume while conducting daily activities at home, or hunting, trapping, fishing, and gathering out on the land.[10]
Colonization dramatically changed the traditional ways of Indigenous Americans, including the relationship they had with bannock. Whereas bannock was once a food of function for travel and work, it became a necessary staple for Indigenous people to feed their families and stave off starvation when they were forced to give up much of their traditional food sources through the reservation system. On these reserves, traditional methods of hunting, gathering, and farming was replaced by government food rations, usually consisting of flour and lard.[10] As a result of this policy, indigenous knowledge of edible plants and other natural foodstuff was lost, while wheat and flour entered into Indigenous bannock recipes, drastically altering their nature.[11]
@@jobsearch5871 Really? Was your dissertation necessary? Most were speaking of their earlier childhood experiences. No need to interject your vast knowledge of native varieties of bread making. How about staying out of the conversation sometimes.
Agreed @@melissacomer8404
I like you keep tex-mex in your language... you being true. Chicanos
My uncle taught me this a long time ago, he learned it from my grandpa(whom I never knew). Good stuff! Thanks for the memories dude! Cast iron rocks!
Subscribed!
Pan de campo with honey is next level!! Thanks for the recipe 🤠
This is awesome.....takes me back to Christmas in Garceno Texas butchering a hog, making tamales and pan de campo
Thank u for the recipe. My grandma would cook the bread on the grill outside at the ranch and we would eat it with carne asada! Very delicious. Going to try the recipe
I live just about a half hour south of Albuquerque, New Mexico. Yeah brother, this is how you do it! Especially in the cast iron.
Excellent recipe! Great grandparents did this all the time. Great with a pot o frijoles! Po Campo would agree lol Thanks Arnie for recipe
The recipe is exactly the same for making biscuits except using shortening instead of butter. Love home made biscuits as well but I just use an ice cream scooper. Nothing fancy!!!😊😊
I remember pan de campo from my days as a kid on the King Ranch! My uncle was the division manager of the Norias and I spent my summers with the Kinenos, eating huevos rancheros and pan de campo with honey. Pan de campo was eaten with carne guisada as well as with honey as a dessert! Thank you!!! Question ... why do you use Crisco instead of manteca? Is there any difference in taste or baking? Thanks much, Scott.
Baking is science. Cooking is art. When he says pay attention to precise measurements, this is a “must do”.
Mr. Tex, I am a student at the Greybull High School in Greybull, Wyoming. We would be beyond grateful if you could come down (or up) to cook us some of your yummy food for our Spanish 1Class. I can't offer you much money, but I have about 3.50 in USD with your name on it, bud!
😂
Hey Charles you need to request a class trip to South Texas, that way you can enjoy it's natural beauty, authentic cuisine, and vast flatness lol.
You have access to all of his recipes, everyone should make something as a class project.
Provecho!!!
Any excuse to visit Wyoming is a good one. I had the privilege to work for several school districts doing construction in Wyoming. I've been all over most of it. It'll restore your faith in humanity and It's probably the most rural state I've ever seen. It's also the most dangerous state for hitting a deer.
I spent 3-4 months working construction in Gretbull wy back in 2017 nice little town I’m from Cali but all my coworkers were from Texas so we would grill this almost every weekend
😬 yikes!
Thanks for sharing the recipe!!! Dad’s side of the family always made it and I never got the recipe…can’t wait to give it a go!!
The Pan de Campo looks delicious and easy to make. I've never had it or made it before & I Love Bread. I can't wait to try making it 😋😋 Thank You from El Paso 🫶
This looks really good, but I haven’t made it because I am a on a low carb diet.
Another butter and honey treat is on flour tortillas, fresh soft and hot. Melts in your mouth and on your shirt too.
I've only had pan de campo when I lived near Laredo. My name is Pancamo, so people would joke with me by calling me pan de campo. It's so Texas.
I love that bread haven't had it since I was a kid
Mmm, deliciouso! Can't wait to make it with some fresh salsa.
Saludos compa Arnie ,enjoyed your video Mr Flipity flip og.
Thanks Mr and Mrs Tex for sharing. Looks easy enough for me to do. I'll do indoor oven version. 😊
Man I love that shirt. And the pan too haha
You make delightful treats and your mustache is top notch.
Thanks for the content.
Btw, your 3 stage beans are pretty much the holy grail of beanery.
Pan de compo. I guess one can make it to use for a large torta and cut it up or make small ones.
I wonder what adjustments one might need to make if using fresh milled flour. I think I'd use hard white wheat berries and NOT sift it.
I'm going to have to give that a try, eventually.
Arnie that bread looks mucho bueno, Amigo.
Austin Texas...? Awesome..I'm in SA.
That looks so darn good!!! With some ranch style beans or chili beans! Thanks Arnie for the video! You left me hungry lol
Biscuit dough! Just made in one piece.
I just so admire his character.. So unassuming.. 👍🏾😊🙏🏽🙏🏽 love the recipes!!!!
Looks terrific! I love breads with fork marks
Hi Arnie 👋🏽 I'm binge watching all your videos 😃 everything looks so yummy . I'm Mexican & am learning so much from your vids 👍🏽
First time I'm hearing about this bread 🤔
Me too 😋
add some good country sausage gravy for some really yummy eats.
Yum I would add some jalapeños to it might b delicious as a pizza crust eh??
We tried it with chopped up jalapeños it was great!
My way of eating this is putting butter between the bread and dipping it in soupy refried beans with more butter in the beans and a cup of coffee or your favorite soft drink. 👍
Did I miss seeing you add the yeast or leavening agent's. Is this more like a flat bread or non leavened bread like a Indian Naan. If you added a sourdough starter to the mix how would it affect the cook time and alter the taste? Also could one use whole wheat flour or ,millet, barley, or rye flour?
He used baking powder in the video. You could also use yeast as a leavening agent. I've done it with WW and rye flour. Any type will work esp, with baking powder, but if using yeast, you want something that has a high gluten/starch content because that's what the yeast feeds on and helps make the dough rise by the production of carbon dioxide by the yeast.
Hope this helps you.
Good morning brother here in Ontario cal.that dose look wow!.I need to get to the oven.thanks 👍🏽
Hello. I love bread like this. it's been a while since I eat bread like this. Thank you so much for sharing the recipe.👍👍
You are so fun. Love cooking with you.
Love It!!! I grew up eating Pan De Campo when we were in cattle camp. I haven't had a good one in a long time. I have been looking for a good recipe for a couple of years. I think yours is going to be the one. I like it with beans and Cowboy (Son Of a Gun Stew). No one makes that anymore either. I haven't had it in years. And to finish it off we mostly ate it with Brer Rabbit syrup. Honey is great too. Maybe you know how to make Son Of a Gun Stew too. Ingredients might be hard to find. I just ran on to your channel yesterday and love all of your food. I am South Texas also. I spent a lot of time in the valley. Provecho y Saludos!!
I like fry bread too. 😋👍🏻
Cowboy cooks had no Buttermilk on the trail😂
I think they used a sourdough bread for the cowboys😊
Pan in a pan! Love it!
We call that bachelor bread. Ate it all my life. I taught my daughter in law. Her kids like it better than cornbread.
As a Civil War re enactor, I made it on the campfire for my unit.
The only real difference is our uses more liquid, like a batter and no sugar.
Love the shirt Arnie
Very cool, thanks for sharing - hopefully I'll make some for my family later on.
I really enjoy your show you make it lood really easy my Friend...
You make me proud to be a Texan
11:46
"All these squares make a circle.. All these squares make a circle..."
Thanks!
Looks amazing delicious just like I make it
Must try
Another very interesting video Thank you
That's just about the same as my biscuit recipe. I pound it out on the board like you do and cut out round pieces. You had me going when it got dark because I thought you were still baking the first one! Then I realized, no way.
This is every biscuit recipe on YT combined. This doesn't surprise me if this actually historic. It's still just a big biscuit,
hmmm, like this though I think I am going to try making other versions with corn meal. 75% flour and 25% corn meal and a 50/50.
Loved the pan de campo❤❤❤❤❤
Love watching your show! 😊 i am Hispanic but grew up as a valley girl in s.f. bay area.
Raised English speaking only.
Some of these recipes i never heard of but i can make a mean chili verde with pork or chicken 🐔 😋
Do you make chili relleno casserole?? My fav 😋 😋 😋 😋 🌶 🌶 🌶 🌶 🌶 🌶
Hello Arnie Tex !! from East Texas, i really enjoy Your channel , Thank Ya Sir !! is that kinda like a biscuit?? Looks delish Sir !!
Remember my grandma making when we were at the milpas
Recipe sounds very much like one big biscuit. How does it compare to biscuits? Texture looks different, though. Thx. I’m looking forward to trying it.
More like a big fat tortilla, texture nothing like biscuit imo, my wife makes a mean biscuit though.
Hi Arnie, caballeros didn't spend all day making charcoal and cooking. We had work to do. We had a fire going in the morning when we went out on the range and if we were lucky, there was some fire/embers to cook with when we got back to camp. Of course, this was 130 years ago and life isn't so tough anymore.
How long do you bake the bread in the oven and what temperature?
Thank you!
How long do u cook it in the oven 4? It looks delicious I've never had it b4.
That looks delicious 😋🤤❤️💯 watching it again and now I'm Hungry 🤗
How long does it keep and what is the best way for storage?
So aside from the sugar it's a big ole biscuit?
You and Cowboy Kent need to do a collab!
The rotating of the Dutch oven lid should be called the "twisty twist." 😂
Lmao 🤣
I'm definitely going to make this for my husband (he's also from Mexico 😊)! I think he'll like is with his coffee in the morning! 😄
Thank you for the recipe. How long does it bake for in the oven for 425 degrees? :)
Every oven is different so you'll have to try yours, ours is 15-20 minutes and the bread thickness will also matter.
Nice duds bud, I cant believe these comments! We always do a bread in the dutch out working. Never seen a simple mind make A5 measurements when something as seemingly simple as pan bread being made. Good stuff I tell you what.
Margarine?
I've probably used Margarine only once in the last 30 years.
Would butter or lard work well instead?
Yes
What’s the temp and time if you do it in the over?
Arnie, can you use plain 'butter' instead?
Anyway to do this without buttermilk.. trying to do it will out away from refrigeration
Vancouver Washington 🇺🇸
Use butter or lard instead of the Crisco. There was no Crisco one hundred years ago.
Do you add grease to the Dutch oven again for each loaf?
yes or you can usae butter or your preferred oil
Arnie, do you have a recipe for Hoecakes? My Mom used to make them for us & I miss eating them.
Unfortunately, She didn't have a recipe. It was a handful of this & a pinch of that.
No sure dont
@ArnieTex thanks for replying.
Best bread their is, watery stew,or boiled blood nothing better. What I'm used to is from the over,but it's pan de campo,camp bread.
Back a 100-150 years ago they didn’t have butter flavored Crisco so I’m sure it was a bit different. 😉 Can you imagine riding the trails north way back when? We are definitely wussy‘s! Each generation gets softer. 😢 Love your videos!❤
They used beef tallow or lard, or even bacon grease.
Go good with some of those charro beans
I'm lazy, I melt the butter and mix it with the butter milk before adding it to the flour in the kitchen aid, letting it do all the work.
You can make the dough in a food processor if you have one.
Can you make Cachapas with Queso a Mano?
I wonder how this would turn out with Manteca and butter instead of crisco
Or just butter.
@@mano2432 manteca more likely
I tried with butter alone and it was good. The dough wasn’t quite the same consistency (a little too moist), so I had to incorporate more flour, not sure if that anything to with it. I’m gonna try adding one egg next time for a little better texture
Lol! Biscuit recipe. My butter milk recipe. Lol
Wut wut Austin Texas 02 🤘🏻🤘🏼
"...your measurements do need to be very, very precise..." *every grandma ever enters the chat
Awsome
Come to think of it, it was half Manteca and half butter.