Exactly what I have in my recipe 3/4 a cup to a cup of milk. And that’s what I used and that works every time. I always start with 3/4 a cup because you can always add milk but can’t take it away real easy without adding more flour. Thanks for watching.
Mike, it’s my old case sod buster knife with a carbon steel blade. I’m not much on the stainless steel blades they are harder to sharpen. The blade is not as thick since it has been sharpen quite a bit. Thanks for so much for watching and your comment.
@@HorsePenRanch those are getting harder to find in carbon steel it's a beautiful knife sir I'm from San Diego Tx where we have the pan de campo cook off and cabrito cook off and I must say that bread look good . I spin my bread 7 minutes I use avocado oil for my non stick finish let's you spin that bread easier great video brother ♥️ keep up the good work
Yes they are becoming harder to find. Wow, I would love to go to that event. That is really awesome. I would love to try your pan de campo. I’m sure it’s a lot better than mine. Thanks again and have a merry Christmas.
@@HorsePenRanch Merry Christmas brother like you said in your video the fat is where it's at . My grandpa worked the king ranch back in the early 30's it wasn't about taste it was about sopping up bean juice that made a good pan de campo a burnt bread was a good tasting bread so don't be afraid if it gets a little charred
Looks good..👍
I just made this today with some homemade white gravy and man it was delicious! I painted the top side with butter before baking it.
I bet it was! Thanks a bunch for watching and commenting.
Looks good........I will try this.
Thank you and thanks for watching. Let me know how it turns out!
Thank you for sharing. Great video and looking forward to seeing you more often. John T.
Thanks John! And thanks for watching.
Making this today💜🌹
How did it turn out?
It came out fine thank you
Nicely done. I miss that bread. I am a transplanted Texan living in Georgia. I need to make it out here.
Thank you sir. Yes you do. Thanks for watching and commenting.
My mom made this with evaporated milk and 1 stick of butter.Wonderful memories from RGV Texas
That’s a great idea. Thanks for sharing!
@@HorsePenRanch Then spread refried beans with chorizo. Your in for a treat.l could never get her to compete. Would've been 93 today.
Looks tasty Justin!
Thanks Terry!
Looks good, sort a short bread or a shortened bread? Always learning something at HPR
As always, Thanks for watching!
You need a dough hook.
Serve with whistle berries and carne asada. 🇺🇲
I need to try one. Thanks.
What year is your chuckwagon?
Not exactly sure. I’ve been told around 1890ish.
Bread dough should be wet but not wet if you get what I mean. Proper hydration is at least 50%. 3/4 C. Is not enough liquid for 2C of flour.
Exactly what I have in my recipe 3/4 a cup to a cup of milk. And that’s what I used and that works every time. I always start with 3/4 a cup because you can always add milk but can’t take it away real easy without adding more flour. Thanks for watching.
Doesn’t look ready to eat🤦♀️
Well, thanks for watching. I’m not sure what you mean. The bread was done all the way through and real tasty. 👍🏼
What kind of pocket knife is that ?
Mike, it’s my old case sod buster knife with a carbon steel blade. I’m not much on the stainless steel blades they are harder to sharpen. The blade is not as thick since it has been sharpen quite a bit. Thanks for so much for watching and your comment.
@@HorsePenRanch those are getting harder to find in carbon steel it's a beautiful knife sir I'm from San Diego Tx where we have the pan de campo cook off and cabrito cook off and I must say that bread look good . I spin my bread 7 minutes I use avocado oil for my non stick finish let's you spin that bread easier great video brother ♥️ keep up the good work
Yes they are becoming harder to find. Wow, I would love to go to that event. That is really awesome. I would love to try your pan de campo. I’m sure it’s a lot better than mine. Thanks again and have a merry Christmas.
@@HorsePenRanch Merry Christmas brother like you said in your video the fat is where it's at . My grandpa worked the king ranch back in the early 30's it wasn't about taste it was about sopping up bean juice that made a good pan de campo a burnt bread was a good tasting bread so don't be afraid if it gets a little charred