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Pan de Campo Bread Recipe
Mary Johnson

Pan de Campo Bread Recipe (Argentine Country Bread)

Pan de Campo is a traditional Argentine country bread known for its crispy golden crust, soft airy crumb, and rustic homemade flavor. Made with simple ingredients like flour, yeast, water, and salt, this authentic bread recipe is perfect for breakfast, family gatherings, soups, cheese boards, and grilled meals.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 cups bread flour
  • 1½ cups warm water
  • 2 teaspoons active dry yeast
  • 2 teaspoons salt
  • 2 tablespoons olive oil optional
  • Extra flour for dusting

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or dough scraper
  • Kitchen towel
  • Baking tray
  • Sharp knife
  • Oven
  • Cooling rack

Method
 

  1. Mix warm water and yeast. Let it sit for 5–10 minutes until foamy.
    Pan de Campo Bread Recipe
  2. Combine flour and salt in a bowl. Add yeast mixture and olive oil.
  3. Knead the dough for 8–10 minutes until smooth and elastic.
  4. Cover the dough and let it rise for 1–2 hours until doubled in size.
  5. Shape the dough into a round loaf and place it on a baking tray.
  6. Let it rise again for 30–45 minutes.
  7. Bake at 425°F (220°C) for 35–45 minutes until golden brown.
  8. Cool before slicing and serving.

Video

Notes

  • Use bread flour for a better texture and chewier crust.
  • Do not add too much flour while kneading; slightly sticky dough makes softer bread.
  • Allow enough rising time for better flavor.
  • Add steam while baking for a crispier crust.
  • Store leftover bread at room temperature for 2–3 days.
  • Freeze slices for longer storage and reheat before serving.