When I first followed my husband down to Kingsville, Tx, I had no idea what the King Ranch was, much less how well known it was. He has family that works there, Ricky and Sammy to name a couple so I was introduced to the history of it all real quick.
Anyways, not only do they sell some sorta pricey, beautiful products, they also have some very tasty recipes. One that has made its’ way to our home is this Camp Bread cooked in a 12″ dutch oven. It was served in the cookhouse back in the day when my father-in-law worked there and not just as bread but as bread stuffed with sausage and eggs, beans, or whatever they had on hand. It was common to have a piece of this King Ranch Camp Bread with a cup of coffee in the early mornings, before heading out to tackle the day.
The bread is good and this recipe makes a lot. I haven’t taken the time to convert it into smaller portions so we make all of it and freeze it once it’s all cooked. If you convert it, let me know and I’ll post it here for others!
My husband started the recipe and right at the mixing stage, turned it over to me. I then turned it back over to him to cook outside in the dutch oven.
INGREDIENTS
- 5 oz Evaporated Milk
- 4 lb bag of flour ( I recommend King Aurthur)
- 4 cups buttermilk biscuit mix
- 1 tsp salt
- 3/4 cup baking powder
- 1/2 cup sugar
- 1 cup lard or 1 large stick butter flavored Crisco
DIRECTIONS
Mix all ingredients in a BIG bowl and let rest for about 20 minutes. Pinch off enough to roll out a 12″ circle about 1/4″ thick. Grease your dutch oven and place one dough circle inside dutch oven. Cook 15 minutes with coals on both top and bottom, then remove from bottom coals and cook another 5 minutes with coals on top to brown the camp bread.
This recipe makes at least 8 12″ pans worth.
Thanks so much to my husband’s cousin Marty down in Kingsville for the recipe and for my father-in-law sharing it and his stories with us. Get the King Ranch Cookbook for more historic recipes.
Because there are SOOOOO many photos, 19 in fact, I made a whrrl slideshow so the loading time is easier. Enjoy!
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That looks really good! This is my first time here, but I am definitely coming back!
That looks great. It reminds me of Irish Soda bread.
Mmm…It sounds & looks delish!
Great bread! I have actually made this several times when the girls and I take a road trip to do some trail riding. The KR cook book has some great recipes for weekend outings. Love the cactus pepper and steak seasoning they offer in their store.
What size dutch oven was used? Looks like a great recipe.
It’s a 12″ dutch oven but you could use a 10″.
Thanks – I went on line and think I found just the thing. http://www.parkers-pantry.com/search.php?keyword=cast+iron+dutch+oven I am anxious to make the recipe.
Hi lori, I sincerely enjoyed reading your King Ranch Pan De Campo recipe. Often known as Camp bread, or flatbread. Likely you are aware that these are the oldest of breads often cooked in a clay tandoor which was a portable cookware long before the Dutch Oven. What makes these breads popular of there times was they required little fuel to cook being completed in 15 minutes, beside being very delicious. Recipes vary across the world based on grains and taste. Additionally flatbreads do not require leavening. Accent middle eastern parts of the world called it pita, while India called it Naan, and Turkey called it Lavash. For the King Ranch, it is cooked in the Cast Iron Dutch Oven where we serve it annually during the Ranch hand Breakfast held Saturday before Thanksgiving.
Was wondering what the dimensions were for the coal containment and what it is made out of.
You don’t have to use the pan to put coals in. You can put them directly on the ground Randi but the size is around 14″ I believe. It’s just a big ol’ round cake pan.
Putting your charcoal on the ground can bring moisture up and put out the coals. Put foil down first .