Recipe for traditional pan de campo:
8 oz evaporated milk (might need to add more milk if dough is too dry, some people use water instead)
4 lb bag of flour
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
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 eight 12″ pans worth.
This is another recipe for pan de campo that can be baked in an oven. This one uses oil instead of lard.
8 cups of unbleached flour
8 tsp baking powder
4 tsp. salt
4 tsp. sugar
3 cups milk
1 1/2 cups corn oil
In a bowl add flour, baking powder, salt and sugar.
Add the vegetable oil to flour mixture.
Next, add milk a cup at a time. Dough should be a little sticky.
Dust a bread board or counter and begin to knead the dough.
Form 4 round rolls. Roll out with a rolling pin to about 1/2 inch thick and place on an ungreased baking sheet.
Preheat oven to about 400 degrees. Bake for about 20-25 minutes.
Pan de campo should be golden brown.