Mason County News
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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.


2 cups flour

2 teaspoons baking powder

1 teaspoon salt

2 tablespoons oil

1 cup milk


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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