Pan de Campo | Cowboy Bread
65K views
Aug 23, 2023
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View Video Transcript
0:00
Hey, this week's episode, we're taking a bite right out of history
0:03
We're going to talk about some old campbreads from the Old West, so come on saddle up and ride down the old trail with us for some Panda Campo
0:21
Hey, thank you all for stopping by Camp on a glorious day the Lord has made
0:24
I'll tell you for sure, who am I, Cowboy Kent Rawlins, and we got a whole lot of cooking going on here
0:29
If you're a new subscriber, this is your first time to ever watch our video
0:33
We welcome you. We do. We're 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
0:41
And the dingy dong bail. You want to ring it. That way you get notified
0:44
Y'all are in for a treat because this is going to be a history lesson and a cooking lesson
0:49
What are we talking about? Pandy Campo. Country bread, sort of is what it's called, camp bread, cookie bread, cowboy bread
0:57
But also we got you a special deal we do. We do. We're going to do a collaboration. Yeah, you heard me say it. And it is with a friend of ours
1:04
Come in here, I'm going to whisper his name to you, Arizona Ghost Rider. He is a good guy. He's going to share some great history with us
1:12
Now, we're talking about Pande Campo and its origination. Well, back on the Texas-Mexican border so many years ago, and the original Cowboys, Vicaros, it was. Yeah. So, you needed something you could put in some saddlebags and take with you
1:26
Sure, if you had an old chuck wagon like this and we got here and you had a camp cook
1:31
you was in for a treat because what was they having? Probably some sire dough biscuits. But it's hard to tote that siredough out there in a little old saddle bag and keep it with you all the time
1:39
But old tails say where they would take one of them old tin snuff cans and they could mix their sugar
1:45
their salt, and their baking powder and have it right there in it. Carry them a little sack of flour
1:51
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
1:56
like I've seen so many of them do many years ago, and let's get after it
2:01
Two cups of all-purpose flour. And I like to go ahead and sift it in there
2:06
and make sure that it is finer than frogs here and got some air in it
2:10
We're gonna add a teaspoon of salt. And to that, now traditionally old recipes
2:17
would call like for maybe one teaspoon or two teaspoons of bacon powder
2:21
And folks, when you're using bacon powder, make sure you check the date on them cans
2:25
to make sure it is fresh. Me, I like for mine to jump up. What are we using? A tablespoon food. Two tablespoons a lard
2:34
Now that's like to pinch it up in there. We're not going to use a crumb cutter, not going to use any of that
2:39
We're just going to 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
2:46
Because if you don't get it mixed in there well, you dough will be a little gummy when it cooks
2:51
So at this point in time, we're going to dump her right out here. I want you to just take that and mount it up there, make you a hole right there in the middle
3:03
What are we going to do? We're going to make a little swimming pool we are. And we're going to start with, what
3:10
About a third of a cup of oil. I like to pour about half of it in there at one time, and I like to use these two tools right here
3:18
This was more the old traditional way of how they would mix it so many years ago, just an old
3:24
A lot of people use a hard piece of plastic now but I just want you to incorporate that oil in there really well What are you using I am using a cowboy Kent Rollins hash knife What
3:36
You don't have one? Well, it's time for an infomercial. Have you ever looked for that perfect product in your kitchen that can chop, dice, slice
3:42
scrape, use a spatula, and even an eye scraper on difficult times in the winter
3:46
Look no further, you have found one here, Kent Rawlins.com. Thank you. Keep folding that flyer back up there to it because I want to get rid of all them big lumps of oil
3:54
that have got in there. The way that we're doing it here by making this whale in the middle
3:58
and starting over, that was the old traditional way of making Pandecampo. We're going to
4:04
make us another whale in there. Add us a little more oil. Let's take it back. Same process
4:15
again. As you can see, this is sort of knotted up pretty good. Just keep chopping and incorporating
4:20
that oil lard and flour back together. because next we're going to add some milk
4:27
Now, if you get to this point traditionally, I don't think maybe so them vicaros or them cowboys
4:33
had a gallon of milk or a jug of milk in a saddlebag
4:36
They might have had to use water, or maybe you're going to go out there and rope your cow dally up and just do the wild cow milk
4:42
and get you a little. Now, we're going to use three-fourths to a cup
4:46
It always sort of depends on what the mixture ends up looking like there to last. So let's weller back up
4:54
Add us a little milk. Right in the middle there. Oh, there's a leak in the swimming pool
5:03
And just go to incorporating. Adding a little more milk
5:15
At this point we've added about a half a cup of milk
5:20
and things are beginning to stick a little, so you'll pay attention here and get you some food. in here and get you some flyer back on your board because we're going to need it come
5:28
back in here let's get that whale back in there now then comes that point in time when we've
5:36
got about three-fourths of milk in there just to go to working with your hands and we want
5:42
to get the sticky out of it make sure you get back in here and get the rest of that milk be sure
5:50
you rake it back up things are going to try to stick a little Get you some more flyer. Put back here under it. Set it there
5:56
Shan, you feel broke. Why? Because we're fitting to need the dough
6:00
Uh-huh. Get it here. You can see. I want it to where it doesn't stick to your hands
6:09
anymore and it's not. What's it feel like? It's sort of soft, got a little moisture in it
6:15
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 dough. This is sort of the
6:23
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
6:31
is going to be in a clump. We're going to go about two to three minutes
6:36
We've got a really soft dough here, but it is not sticking to your fingers anywhere
6:41
That's what we after. I don't want it dry and come crumbly. I just want it to work
6:46
It's got some softness to it, but you can see it ain't sticking nowhere
6:50
Just form this back up into a pretty good size little ball. it with your hand a little flour your board kitchen floor whatever you 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 going to roll out about nearly a half inch thick
7:08
But I like to roll it. We want to keep it as round as possible
7:13
When you get it to there, let's roll it over and let's roll the other side of it
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Can you see that thickness? That's about what we're after. There's no rest time, folks
7:24
We've got our 10-inch oven greased. We got our bread rolled out, ready to go
7:29
We've got some coals over there in old Bertha, and we're going to get after it
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Let me get some trivet and some coals, and let's get to cooking
7:37
So you see me break out that old torch. It was a little foggy early this morning
7:43
and even a heavy dew, and we are blessed to have it. We are, but you want to dry that grass out
7:48
with either some cold or some fire. That way we're not wasting heat when we're putting it in there
7:53
And if you need some of the, some 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
8:00
But you see me loaded up really heavy around the outside on the bottom and really heavy
8:04
on top. This is sort of a dense bread so we can add a little more heat to it
8:09
Not a lot of breeze this morning, but we'll have to rotate just a little. Now traditionally them old cowboys or them bakeros that were making this might have just
8:15
had one little old iron skillet. Set it right directly on the colds or pull the colds a little ways from it
8:22
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
8:28
without having to turn it over because I think it gives it a little more rise up there
8:32
Trivits, y'all seen ours. You can get them off our website you can but we use them a lot
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It's a way that you can regulate heat with a Dutch oven, either a short trivet which is about
8:41
three inches tall or a tall trivet which is about five and a half. The slower something
8:46
needs to bake, tall trivet most of the time. Now what I'm talking about rotation, I'm not
8:51
talking about go over and get the handyman jack jack it up and let's change all four
8:54
wheels around I'm talking about rotating the top of the oven lid one direction
8:59
the bottom the other evens out any hot spot in colds you might have one more
9:04
on one side than you do the other so rotation is your friend we got some of
9:09
that time so we're gonna go visit my good friend santi at the Arizona Ghost Riders and he's gonna show us some history and share with us a little more
9:16
about Pandy Campo well hello there Red River Ranch Rolins's Ronses Rolinses
9:24
The Rollins family of the Red River Ranch. Right. Santi here. Gonna give you a brief history on Pond de Campo
9:34
Pondacampo, or Camp Bread, has a fascinating history in the Old West
9:38
It seems to date back before the Civil War as a very filling bread that would provide
9:42
Vakeros of tasty carbohydrate to accompany their meals on the range. Although its origins are Spanish, it was adopted by hardworking cowboys of many cultural
9:50
backgrounds in the great state of Texas. It could be used in place of sourdough biscuits
9:54
if your sourdough starter was compromised on the trail drive to Dodge City. Richard King and Mifflin Kennedy, successful ranchers in Texas in the mid to late 19th century
10:03
employed by caros who were known to chow down on some Pondacompo with beans and other proteins while out on the range
10:09
In fact, they still do today. In 2005, Pondi Campo became the state bread of Texas, which really heated up Texas toast
10:17
who, quite frankly, has always been a sore loser. It was rigged
10:24
I going to be the Well it got done it did got brown on top and I pretty sure it brown on the bottom
10:44
Got me some butter and smeared right over the top right after I took it off that fire
10:48
I'm just going to use it like you would a cake, and I'm just going to turn it out there and that
10:52
That's the bottom side and the top side is burning my finger so I'm going to turn it over
10:58
This is a pretty easy thing to cook in a Dutch oven. You can see how it slid around there on the bottom
11:03
You just got to make sure that you grease your pan before you start. You're going to get a pretty even little cook there
11:08
You can see that it's done all the way around. So pretty easy to cook
11:12
Don't take long at all. Let's cut in there and see what's happening
11:16
We'll just take this here hash knife, go all the way across
11:21
Looky there. That's what I'm after. And you can smell it that it's sort of to me like an old traditional bakery bread that when I smell of it and you see it there
11:30
I'll be hearing me something over. Hey Duke, what is that? Look over in them bushes
11:35
What have I told you, folks? When you go to breaking out food, people seem to show up
11:41
This guy's been camped out into plum thickets all morning. I think I smell Panned a Campo
11:45
And we've got to get these taste testers. Dookie, it's Panned to Campo
11:50
Easy. Duke says how many tailwags do you get? Can you see the beagle shan
11:56
Good boy. I don't know where you come from, but I'm glad you're here
12:01
I'm glad I'm here too. That's good. Good old traditional bakery bread
12:08
Make you want to go out and just do the cha-cha-cha. Woothing
12:18
Takes me south of the border it does. some fine eating it is
12:22
I have a special shout out this week to our good friends at Listening Post AYR
12:27
Now they're a veterans group. If you're in trouble, you need to talk to somebody
12:31
You got something going on, you just need somebody to discuss it with. These folks will help you out
12:35
Shannon will 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
12:42
they support our channel. We're going to support them, so it is a good deal. I tip my hat to all our servicemen and women and veterans who have kept that old flag flying
12:50
over our camp no matter where we at. It'll always be there and we never forget you
12:54
Thank you again to Sainty and the Arizona Ghost Riders for helping us out in the history part of this deal
13:00
Be sure and check his channel out, shows you some of the great history of the Old West
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Now remember what I've always told you and Mr. Rogers said it many times
13:08
be a good neighbor. Share your food, you love with all the folks you know
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So I'm gonna share with the Beagle and Duke again because they do love this bread
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Don't forget to share, like, and subscribe so you don't wanna miss out on none of this
13:20
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 Pandecampo Trail
13:33
Hey Santi, how's it going? Good. He's got to upload the video to Kent Rollins Yeah, you get that deadline, right? Yep, yep, yep, yep
13:40
What's that? What's that smell? It's the Pandecampo. It's burning. Oh, go ahead. I'll go ahead. Yeah, all right
13:46
Good, oh it's okay. Oh, it was okay. Uploads. Oh yeah, yeah
13:51
All right. It was good. Oh yeah, it came out all right. Ah
13:55
It's hot. It's all right
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