Instructions

1. Place all-purpose flour in a bowl, then stir in sugar, salt and baking powder. For one loaf of bread in a 10-inch skillet, use about 4 cups of flour with approximately 2 tablespoons of sugar and 2 teaspoons each of baking powder and salt.

2. Cut vegetable shortening into the flour with a pastry blender until the mixture gathers into lumps about the size of small peas. One batch of pan de campo needs about 6 tablespoons of shortening. If you don't have a pastry blender, you can use two table knives. Hold the knives together in one hand, then use cutting motions to mix the flour with the shortening. You can also mix the flour and shortening with your fingertips.

3. Pour in a cup of water and stir the mixture gently. Add an additional cup of water, a little at a time, until the dough is slightly sticky. If you prefer, add milk instead of water. Stir just enough to blend the liquids.

4. Dust a bread board or counter top lightly with flour, then pat the dough to form a round shape to fit the skillet. Don't handle the dough more than necessary because overworking creates dry, tough bread.

5. Coat the bottom of a skillet with shortening, then heat it on a burner turned to medium low.

6. Place the dough carefully in the hot skillet and cook the dough until it turns golden brown on the bottom, about 7 minutes. Flip the dough carefully with a spatula, then cook the other side for 5 minutes, or until both sides are golden brown.

7. Transfer the pan de campo to a plate. Cut the bread into wedges and serve immediately.