Micha bread from Panama
Every place bakes some kind of bread and one could argue the ingredients and techniques are very similar. How is it, then, the bread tastes so different?
Micha bread recipe
Micha bread, soft, sweet and delicious, reminds of the Panama Canal Zone.
Ingredients
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Yield: 8 to 12 servings
Procedure
- Dissolve yeast and 1 teaspoon sugar in a bowl with the warm water. Set aside for five minutes, then add the slat, butter, 2 tablespoons of sugar and warm milk. Start with only 3 cups of flour, mix very well before slowly adding the rest of the flour.
- Place dough on a liberally flour surface. Knead until dough becomes smooth and elastic.
- Lightly grease a large glass bowl. Make a ball out of the dough. Place the ball into the bowl, and turn gently, covering the dough with the grease already in the bowl. Cover with a damp cloth and allow to double in size. This can take 2 1/2 - 3 hours.
- Punch down, the allow dough to rest for 30 minutes, doubling its size.
- Lightly grease 2 bread pans. Dived dough and shape into ovals. Place them into the pans.
- Bake at 350°F (175°C) for 35-40 minutes.
Recipe type
Central and South American Cuisine, Bread and Baking
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