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The Melting Pot
Pan de Campo hero image coming soon
1861-1900 - Cowboys and settlers of the Great Plains and Texas frontier
Pan de campo is a simple flatbread from the Great Plains and Texas cattle-driving culture. Known as 'camp bread,' it was a staple for cowboys and settlers, baked over open fires or on hot stones, embodying frontier practicality and sustenance.
Difficulty
Medium
Prep time
15 minutes plus rising
Cook time
25 minutes
Total time
1 hour 10 minutes
Servings
8 servings
Region
Great Plains
Era introduced
1861-1900
Introduced by
Cowboys and settlers of the Great Plains and Texas frontier
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Pan de campo was a vital bread for cattle drivers and settlers across the Great Plains during the mid-to-late 19th century. Its simple ingredients and straightforward baking method suited life on the trail and at remote camps. Often cooked on Dutch ovens or stones over open fires, the bread provided essential calories and could accompany hearty meals. The recipe reflects the resourcefulness and culinary adaptations of frontier life in Texas and surrounding regions during westward expansion and post-Civil War settlement.
Traditional Texan frontier recipe; documentation from Civil War and ranching eras recommended for verification.
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