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Pan de Campo (Farm's Bread)

fungiCatriel MenendezComment

This bread recipe was the first I ever learned. It is a really simple recipe that has just four ingredients, combined in a way that makes a delicious result. This recipe will give you a crunchy crust and soft inside texture. This bread is great for toast, sandwiches, to use as a soup bowl or a base for quiche. 


Flour 16oz

Salt 1 tablespoon

Yeast dry 1 teaspoon (Fresh yeast 1oz)

Water 1 cup

Sugar 1 pinch


In a small bowl, dissolve the yeast with half a cup of water, a pinch of sugar, and a tablespoon of flour. Let it raise until it doubles in size.

Put the flour in a big bowl. mix with the salt and make a hole in the middle. Add the yeast in the hole, then put the rest of the water in. Mix all together and let it rest for half hour. 

Add the oil and work the dough until the oil is incorporated.

Remove the dough from the bowl and put it on the table. Work the dough for ten minutes, cover with a cloth and let rest for another fifteen minutes.

Preheat the oven to 400*F  

Place the dough on a floured or buttered baking tray. Let it raise for thirty minutes. Cut the dough and make the shape that you wish. You can cut in two and create separate loaves or leave in a large circle to make a bread bowl.

If you want to use it for sandwiches, make a long rectangular and make two cuts on the pot. Place those in a baking tray and the it rest for half hour.

Bake for 40 to 45 minutes.


Depending on the flour that you are using, the amount of water you need might vary.

The dough has to be elastic and easy to work.

you can add s spoon of malt extract for elastic dough and better color.

if you want to bread sweet, a spoon of honey can be added. The honey works like the malt extract so I suggest to use one or the other.