Pan De Campo (Uruguayan Country Bread)
The Quirky Foodster Team
Ingredients
- Plain flour, plus extra for dusting — 500 g (4 cups)
- Salt — 1.5 tsp
- Baking powder — 1 tbsp
- Lard or butter, softened — 60 g (4 tbsp)
- Warm water or milk — 300 ml (1.25 cups)
Method
- In a large bowl, combine the flour, salt, and baking powder.
- Rub in the softened lard or butter with your fingertips until the mixture resembles coarse crumbs.
- Gradually add the warm water or milk, mixing until a firm dough forms.
- Knead briefly for 5 minutes until smooth, then shape into a round, slightly flattened loaf.
- Preheat a Dutch oven or heavy cast-iron pot (with lid) over medium heat, or preheat a conventional oven to 200°C (390°F).
- If using a Dutch oven over direct heat, place the dough inside, cover, and cook for 35–40 minutes, checking occasionally and rotating for even cooking. If using a conventional oven, place the covered pot inside and bake for 35–40 minutes.
- Remove the lid for the final 5–10 minutes to allow the crust to brown further.
- The bread is done when it sounds hollow when tapped on the bottom. Let cool slightly before slicing.
Introduction: Pan de campo is a dense, hearty country-style bread traditionally associated with Uruguay's rural gaucho culture, often baked in a Dutch oven or directly in the embers of an open fire out in the countryside.
Cultural Background: Pan de campo is a dense, hearty country-style bread traditionally associated with Uruguay's rural gaucho culture, often baked in a Dutch oven or directly in the embers of an open fire out in the countryside. Thicker-crusted and heartier than everyday pan casero, it reflects the practical, resourceful cooking methods of rural life and is closely tied to the traditions of asado and outdoor gatherings.
Tips: This bread has a dense, hearty texture by design, distinct from the lighter, yeasted pan casero. If cooking over an open fire or embers, monitor the heat closely to avoid burning the bottom of the loaf. Letting the bread rest for a few minutes after baking makes it easier to slice cleanly.
Variations: Add a handful of crumbled cheese into the dough for a savory, rustic variation. Some rural versions cook the dough directly in the ashes of a dying fire, wrapped in foil or a cloth. Vegan version: substitute the lard or butter with a plant-based fat.
Storage: Store in a paper or cloth bag at room temperature for up to 3 days.
Reheating: Reheat in an oven at 180°C (355°F) for 10 minutes to restore warmth and crustiness, or slice and toast as needed.
FAQs:
Q: What makes pan de campo different from pan casero?
A: Pan de campo is unleavened with yeast (using baking powder instead) and has a denser, heartier texture, traditionally cooked in a Dutch oven or over embers rather than in a conventional oven.
Q: Can I bake this bread without a Dutch oven?
A: Yes, a heavy oven-safe pot with a tight-fitting lid works well as a substitute, or it can be baked directly on a tray in a hot oven, though the crust will differ slightly.
Q: Is pan de campo associated with a particular lifestyle?
A: Yes, it is strongly associated with Uruguay's rural gaucho (cowboy) tradition and outdoor countryside cooking.
- Plain flour, plus extra for dusting — 500 g (4 cups)
- Salt — 1.5 tsp
- Baking powder — 1 tbsp
- Lard or butter, softened — 60 g (4 tbsp)
- Warm water or milk — 300 ml (1.25 cups)
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