Pan de Campo | Cowboy Bread

hey this week's episode we're taking a bite right out of history you're gonna talk about some old camp breads from the Old West so come on saddle up and ride down the old trail with us for some Panda camp Oh hey thank y'all for stopping by kapil on a glorious day the Lord has made I'll tell you for sure Who am I cowboy Kant Rollins and we got a whole lot of cooking going on here if you're a new subscriber this is your first time to ever watch our video we welcome you all we do with so glad to have you but be sure and go ahead and hit that subscribe button so you don't miss out on anything we got going on and the dinghy down bail you want to ring it that way you get notified y'all are in for a treat because this is going to be a history lesson and a cooking lesson what are we talking about pan de Campo country bread sort is what it's called Camp bread cookie bread cowboy breads but also we got you a special deal we do we're going to do a collaboration yeah you heard me say it and it is with a friend of ours come in here I'm gonna whisper his name to you Arizona Ghost Rider he is a good guy he's going to share some great history with us now was talking about Panda Kempo and its origination well back on the Texas Mexican border so many years ago in the original Cowboys Vaqueros it was yeah so you needed something you could put in some saddlebags and take with you sure if you had an old chuck wagon like this and we got here and you had a camp cook you was in for a treat because what was a heaven probably some sourdough biscuits but it's hard to tote that sourdough out there and a little old saddle bag and keep it with you all the time but old tales say where they would take one them old ten snuff cans and they could mix their sugar their salt and their baking powder and have it right there in it carry my little sack of flour they had a little hog lard that's all there is to it so we're going to do it the old traditional way and we're going to make it like I've seen so many of them do many years ago and let's get after it two cups our all-purpose flour and I like to go ahead and sift it in there and make sure that it is finer than brogues herring got some air in it we're gonna add a teaspoon of salt and to that now traditionally old recipes would call like for maybe one teaspoon or two teaspoons of baking powder and folks when you're using baking powder make sure you check the date on them cans to make sure it is fresh me I like for mine to jump up what are we using a tablespoon food too tablespoons allured and ice like to pinch it up in there we're not going to use a crumb cutter not going to use any of that we're just gonna use our fingers and go to mashing it around we just want it to be sort of crumbled up and mixed in there really well because if you don't get it mixed in there well you'd go be a little gummy when it cooks so at this point in time we're gonna dump it right out here I want you to just take that and mound it up there make you a hole right there in the middle what are we gonna do we'll make a little swimming pool we are and we're going to start with what about 1/3 of a cup of old I like to pour about half of it in there at one time and I like to use these two tools right here this was more the old traditional way of how they would mix it so many years ago just a an old stick a lot of people use a hard piece of plastic now I just want you to incorporate that all in there really well I am using a cowboy Kent Rollins hash knife what you don't have one well it's time for an infomercial have you ever looked for that perfect product in your kitchen they can chop dice sliced grape uses special and even ice scraper own difficult times in the winter look no further you have found one here Kent Raleigh's calm thank you keep folding that flyer back up there too because I want to get rid of all them big lumps of old that I've got in there the way that we did in here by making this whale in the middle and starting over that was the old traditional way of making family kemple we're gonna make us another whale in there add us a little more oil take it back same process again now you can see this is sort of knotted up pretty good just keep chopping and incorporating that Lord and flour back together because next we're gonna add some milk you get to this point traditionally I don't think maybe so then materials with em Cowboys had a gallon of milk or a jug of milk in a saddlebag they might have had to use water or maybe you can Gretchen rope your cow dally up and just do the wild cow milk and get you a little now we're going to use 3/4 to cup it always sort of depends on what the mixture ends up looking like there to last so let's well her back up I had us a little milk right in the middle there oh there's a leak in the swimming pool and just go to incorporating added a little more meal at this point we've added about a half a cup of milk and things are beginning to stick a little so you don't pay attention here and get you some flour back on your board cuz we're gonna need it come back in here let's get that whale back in there now then comes that point in time when we got about 3/4 a cup of milk in there just to go to working with your hands and we want to get the sticky out of it make sure you get back in here and get the rest of that meal be sure you rake it back up things are gonna try to stick a little get you some more flour put it back here under it set it there Shane you feel broke why cuz we're fitting the need to dough uh-huh get it here you can see I want it to worry doesn't stick to your hands anymore and it's not it's sort of soft got a little moisture in it but folks we got to knead it that's going to take a little of that out last week's video the soap appears and you had to stretch that down this is sort of the same thing bring it back over here that way we make sure that any of them lard or any of that oil that is knotted up in there is gonna be in a clump we're gonna go about two to three minutes we've got a really soft dough here but it is not sticking to your fingers anywhere that's what we after I don't want it dry and come crumbly I just want it to work it's got some softness to it but you can see it ain't sticking the work just and this back up into a pretty good-sized little ball mash it with your hand a little flour your board kitchen floor whatever you're working on I like to put it on one side give it a mash put it on the other side give it a mash we're gonna roll out about nearly a half inch thick but I like to roll it we want to keep it as round as possible when you get into there let's roll it over and let's roll the other side can you see that thickness that's about what we're after there's no rest time folks we got our 10 inch oven greased we got our bread rolled out ready to go we've got some coals over there and old Bertha and we're gonna get after it let me get some trivet and some coals and let's get to cooking so you see me break out that old torch it was a little foggy early this morning even a heavy dew and we are blessed to have it we are but you want to drive that grass out with either some coal or some fire that way we're not wasting Heat when we're putting it in there and if you need some of them tips hey y'all check out our cast iron playlist there's a lot of that stuff that'll help you cook in a Dutch oven but you see me loaded up really heavy around the outside on the bottom and really heavy on top this is sort of a dense bread so we can add a little more heat to it not a lot of breeze this morning we'll have to rotate just a little now traditionally them old Cowboys of them Vaqueros that we're making this might have just had one little old iron skillet set it right directly on the coals or pull the coals a little ways from it put that bread in there let it brown a little reach in there with your finger and turn it over right there and brown the other side I really like to cook it this way without having to turn it over because I think it gives it a little more rise up there's trivets y'all seen ours you can get them off our website you can but we use them a lot it's a way that you can regulate heat with a Dutch oven either a short trivet which is about three inches tall or a tall trigger which is about five and a half the slower something needs to bike tall trivet most of the time now I'm talking about rotation I'm not talking about go over and get to handyman Jack Jack it up and let's change all four wheels around I'm talking about rotating the top of the oven lid one direction the bottom the other evens out any hot spot in coals you might have one more on one side then you do the other so rotation is your friend we got some of that time so we're gonna go visit my good friend sangtae at the arizona ghostwriters and he goes show us some history and share with us a little more about panda camp oh hello there Red River Ranch runs roses says the Rollins family of the Red River Ranch right Santee year gonna give you a brief history on honda comfo pon de campo or camp bread has a fascinating history in the Old West it seems to date back before the Civil War is a very filling bread that would provide Vaqueros a tasty carbohydrate to accompany their meals on the range although its origins are Spanish it was adopted by hard-working Cowboys of many cultural backgrounds in the great state of Texas it could be used in place of sourdough biscuits if your sourdough starter was compromised on the trail drive to Dodge City Richard King and Mifflin Kenedy successful ranchers in Texas in the mid to late 19th century employed by Karros who were known to chow down on some pommes de Cobo with beans and other proteins while out on the range in fact they still do today in 2005 ponte capo became the state bread of texas which really heated up texas toast no quite frankly is always been a sore loser it was rigged [Music] well it got done he did got brown on topping I'm pretty sure it's brown on the bottom I've got me some butter and smeared well over the top right after I took it off that fire I'm just going to use it like you would a cake and I'm just going to turn it out there and that's the bottom side and the top side is burning my fingers so I'm gonna turn it over this is a pretty easy thing to cook in a Dutch oven you can see how it's little round there on the bottom you just got to make sure that you grease your pan before you start you're gonna get a pretty even little cook there you can see that it's done all the way around so pretty easy to cook don't take long at all let's cut in there and see what's happening we'll just take this here hash knife go all the way across looky there that's what I'm after mmm and you can smell it that it sort of to me like an old traditional bakery bread that when I smell of it and you see it there I'll be hearing me something over I took what is that look over them bushes what have I told you folks when you go to breaking out food people seem to show up this guy's been camped out in the plum thickets all morning and we've got to get these taste testers Dickey it's paying the tempo or easy Duke says how many tail wags do you get can you see the beagle shed good boy I don't know where you come from but I'm glad you're here good old traditional bakery bread make you want to go out and just do the cha-cha-cha takes me south of the border it does that is some fine eating idiots I have a special shout-out this week to our good friends at listening post a yr now they're a veterans group if you're in trouble you need to talk to somebody you got something going on you just need somebody to discuss it with these folks will help you out Shannon I'll have you a link down there below you can check it out but if you're struggling you need somebody to visit with hey give these folks a shout because they support our channel we're going to support them's what is a good deal I tip my hat to all our servicemen and women and veterans who have kept that old flag flying over our camp no matter where we at it'll always be there and we never forget you thank you again to st. E and the Arizona Ghost Rider's for helping us out in the history part of this deal be sure and check his channel out shows you some of the great history of the Old West now remember what I've always told you mr. Rogers said it many times be a good neighbor sharing your food you love with all the folks you know so I'm going to share with the Beagle and Duke again because they do love this bread don't forget to share like and subscribe so you don't want to miss out on none of this thank y'all so much for dropping by the wagon today it was a great and glorious day and god bless you one and all and I'll see you down the pan de Campo trail [Music] what's that smell it's pinky Campo it's burning oh go ahead it's hot

Channel: Cowboy Kent Rollins

Views: 297,468

Rating: 4.9624553 out of 5

Keywords: pan de campo, pan de campo recipe, pan de campo receta, cowboy bread, cowboy bread dutch oven, dutch oven bread, cast iron bread, camp bread, camp bread dutch oven, how to make bread, bread recipe without yeast, texas bread, texas recipes, cowboy recipes, cowboy cooking, cast iron cooking, campfire cooking, outdoor cooking, pan de campo recipe south texas, easy bread recipe, state bread of texas, depression recipe, pan casero, pan, RDR2 food

Id: Rz496HeKYEI

Length: 14min 0sec (840 seconds)

Published: Wed Sep 18 2019