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Practical Baker
Camp Bread
Courtesy Texas Rangers' Cookbook, T.H. Dawson
Wednesday, July 4, 2012 • Posted July 4, 2012

As noted, this recipe comes from the Texas Rangers Cookbook, and it’s not hard to close your eyes and see a bunch of steely-eyed Rangers sitting around a campfire outside Ft. Mason, or Ft. Stockton, tearing off pieces of the bread, and then dunking it in the pinto bean pot! It’s fast, easy, and sticks to your ribs.

Ingredients:

2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons oil

1 cup milk

Process:

Thoroughly mix dry ingredients.

Add oil and milk; blend completely.

Roll out dough to about ¾ inch thick, in a circle around 10 inches in diameter.

Preheat a 10-12 inch cast iron skillet on the stove top to medium-low heat for 5 minutes.

Place dough in skillet and spread it out, leaving about a half inch or so all the way around the edges.

Cover and let bake for 6 or 7 minutes.

Turn dough over and bake an additional 5 minutes.

Allow to cool on a wire rack, or just start tearing it apart and dippin’ it in the bean or chili pot!

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