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When I first followed my husband down to Kingsville, Tx, I had no idea what the King Ranch was, much less how well known it was. He has family that works there, Ricky and Sammy to name a couple so I was introduced to the history of it all real quick.
Anyways, not only do they sell some sorta pricey, beautiful products, they also have some very tasty recipes. One that has made its’ way to our home is this Camp Bread cooked in a 12″ dutch oven. It was served in the cookhouse back in the day when my father-in-law worked there and not just as bread but as bread stuffed with sausage and eggs, beans, or whatever they had on hand. It was common to have a piece of this King Ranch Camp Bread with a cup of coffee in the early mornings, before heading out to tackle the day.
The bread is good and this recipe makes a lot. I haven’t taken the time to convert it into smaller portions so we make all of it and freeze it once it’s all cooked. If you convert it, let me know and I’ll post it here for others!
My husband started the recipe and right at the mixing stage, turned it over to me. I then turned it back over to him to cook outside in the dutch oven.
Mix all ingredients in a BIG bowl and let rest for about 20 minutes. Pinch off enough to roll out a 12″ circle about 1/4″ thick. Grease your dutch oven and place one dough circle inside dutch oven. Cook 15 minutes with coals on both top and bottom, then remove from bottom coals and cook another 5 minutes with coals on top to brown the camp bread.
This recipe makes at least 8 12″ pans worth.
Thanks so much to my husband’s cousin Marty down in Kingsville for the recipe and for my father-in-law sharing it and his stories with us. Get the King Ranch Cookbook for more historic recipes.
Because there are SOOOOO many photos, 19 in fact, I made a whrrl slideshow so the loading time is easier. Enjoy!