— from the Capello family kitchen
The smell of fresh pan de campo has been part of the Capello family's life for generations. Since moving to Elsa in 1961, they have shared this homemade bread with family and friends, making it a tradition at gatherings and special meals.
The family attended Edcouch-Elsa schools and has deep roots in the community. For them, pan de campo is more than bread—it's a reminder of family, hard work, and the memories made around the kitchen table.
"Simple ingredients and time are all it takes to make a warm loaf that brings everyone together."
The recipe has stayed much the same over the years. Every slice tells the story of a family proud to call Elsa home.
Whisk together the flour, salt, and baking powder in a large bowl.
Cut in the shortening with a fork or your fingers until the mixture resembles coarse crumbs.
Gradually stir in the warm water until a soft dough forms.
Turn out onto a floured surface and knead for 3–5 minutes until smooth.
Divide into 6–8 portions and pat each into a flat round, about ½-inch thick.
Heat a cast-iron skillet or griddle over medium heat.
Cook each round for 3–5 minutes per side, until golden brown with charred spots and cooked through.
Serve warm.
From the family
This bread is perfect with beans, soups, or just butter. The charred spots on the outside are part of the charm. Cast iron gives the best results—it keeps the heat even and creates that authentic flavor.
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