Pan Campo is a great way to make a fresh bread afield. With just a few ingredients, a Dutch Oven, or cast-iron pan, you can make a hearty bread for any meal. Whether you use it as a side or with biscuits and gravy, this fresh homemade bread never fails to please.
Years ago, I went to a fly in Canadian Lake. This is something every angler should try. Anyway, my favorite Camp Cook went along. “Cookie” made bread almost every day. The walleyes, breakfasts, and rolls were wonderful. He took great pride in preparing and presenting his baked bounty.
Even a basic camp cook can master this simple and tasty recipe.
4 cups of flour
2 tbsp salt
1 cup of water
6 tbsp of shortening
2 tsp Baking Powder
Mix all the ingredients thoroughly. Roll the dough out onto a floured surface and use a roller, log, or bottle to make about ¼ inch thick. You can now shape it to fit the frying pan, roll a strip onto a stick, or cut into bread slices or biscuits. Feel free to make it your own. Biscuits can be square, rounded, or twisted like bread sticks.
Place onto a fire or stove over a medium heat. Use some oil or butter to prevent sticking. If using a stick, place it near the fire and tur as it browns. Flip the fry pan or Dutch Oven bread as needed. Your goal is a golden-brown finish, not blackened. Depending on the fire or heat, you may only need 5 minutes per side.
Slice and serve!
This bread will be talked about for years!
Montana Grant
