I love fresh baked bread. No matter what the season, or what the occasion, nothing beats a delicious, made from scratch loaf. And when that occasion just happens to be in the wild next to a warm, glowing fire, it’s even better!

Created some time ago on the old cattle trail, this delicious bread recipe has been enjoyed by cowboys and ranch hands for years. Simple to make and easy to bake, this campfire classic has taken on many names, but perhaps it’s most well known one among most cow poke’s would be “Pan de Campo” or, translated to English, Camp Bread.

What makes it Camp Bread, you ask? How about the fact that the whole thing is baked up in a good old cast iron dutch oven. Serious, how can you beat that? So gather ’round the old fire and kick the dust of your worn boots, it’s time to bake up some delicious Pan de Campo!

4 cups Honeyville Alta Artisan Flour
4 Tbsp Sugar
2 tsp Baking Powder
1 Tbsp Himalayan Salt
1/4 cup shortening
1/4 cup Butter, melted
2 cups Milk

If cooking in a regular oven, preheat to 450 degrees.


In a large bowl, combine flour, sugar, baking powder, and salt, and whisk together.


Next, stir in shortening and melted butter until you get a course looking meal.


Pour in milk and stir until a thick, sticky dough forms.


Place dough on a floured surface and knead for about 1 minute.


Shape dough into a round circle and place in your prepared dutch oven.


If baking in oven, place lid on dutch oven and place in 450 degree oven and bake for 25-30 minutes, removing lid for the final 5 minutes. If baking on the fire, place dutch oven on warm coals, then place coals on top, and bake, constantly checking, for 15-20 minutes. Once top is golden brown, remove and enjoy.


Light, fluffy, and with a rich, buttery flavor that can’t be beat, this campfire bread is one you’ll want at every camp out. The taste of this bread is similar to that of buttermilk biscuits, but with a soft texture that is sure to knock your socks off. It’s no wonder this recipe has been a favorite of cowboys for years now.


Camping season is almost year. Get ready with this delicious recipe.