Here's the Super Simple Recipe to Official State Bread of Texas

A few years ago I was helping one of my grandsons with a scouting project, and we made the Official State Bread of Texas. It's known in our family as "Pan de Campo" or - translation - "Country Bread" or "Field Bread". I've always referred to it as Camp Bread.

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As the Lone Star State was being settled in the mid-1800s, many ranchers, ranch hands, and trail cooks relied on Pan de Campo to feed the masses. The cowboys, aka vaqueros, were hungry after coming in from the cattle drives.

The reason Pan de Campo is an all-time favorite with ranch and trail cooks is because of how easy it is to make. Even more handy is how simple it was to transport (it's got a firm crust exterior), when the ranch hands were moving cattle from one ranch to the next or driving them all the way into Kansas.

Here is all you'll need: all-purpose flour, salt, sugar, vegetable oil, baking powder, water, a cast-iron Dutch-oven baking pot with lid, and a good ol' mesquite campfire. That's it.

Measurements of ingredients:

4-cups all-purpose flour
2-teaspoons salt
2-teaspoons sugar
2-tablespoons vegetable oil
2 teaspoons baking powder
1&1/2-cups warm water

Oven baking instructions:

In a small bowl, combine the warm water and sugar. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, or until it becomes foamy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the activated yeast mixture and vegetable oil.
Gradually incorporate the flour into the wet ingredients, mixing well until a dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
Preheat your oven to 375°F (190°C).
Punch down the risen dough and shape it into a round or oval loaf.
Place the shaped dough on a baking sheet and let it rise for an additional 30-45 minutes.
Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the Pan de Campo to cool on a wire rack before cutting into it.
Recipe source: ChatGPT

Campfire baking instructions:

Prepare the Campfire: Start a campfire and let it burn down to create a bed of hot coals.
Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the water and let it sit for 5-10 minutes, or until it becomes foamy.
Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center. Pour in the activated yeast mixture and vegetable oil. Gradually incorporate the flour into the wet ingredients, mixing well until a dough forms.
Knead the Dough: Turn the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1-2 hours or until it has doubled in size.
Shape the Dough: Punch down the risen dough and shape it into a round or oval loaf.
Campfire Baking: Place a Dutch oven or a cast-iron skillet on the hot coals. Preheat it for a few minutes.
Bake the Bread: Place the shaped dough in the preheated Dutch oven or skillet. Cover with the lid and place some hot coals on top. Bake for approximately 25-30 minutes or until the bread is golden brown. You can rotate the Dutch oven occasionally for even cooking.
Cool and Enjoy: Allow the Pan de Campo to cool on a wire rack before slicing.

Then-Governor Rick Perry declared Pan de Campo as the Official State Bread of Texas in 2005. To learn more on Pan De Campo and its origins in South Texas, click here. Source: Texas Historical Commission.

Start the holiday season the right way with family and friends by feeding them the official bread of Texas with their holiday meal. Merry Christmas from the Lone Star State, y'all.