Description
Micha bread, soft, sweet and delicious, reminds of the Panama Canal Zone.
Summary
| Yield | |
|---|---|
| Source | Panama food |
| Prep time | 1 hour |
| Cooking time | |
| Total time | 1 hour |
Ingredients
1 pk
yeast 1⁄4 c
water (warm) 2 1⁄3 T
sugar 1 1⁄2 t
salt 2 T
butter 2 c
milk (warm) 6 c
flourInstructions
- 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.
Notes
1 tsp sugar = 1/3 Tablespoon sugar
Preparation time includes time estimated for rising.
| Ingredients, metric | |||
| 1 | envelope of yeast | ||
| 1/4 cup | warm water | ||
| 1 tsp | sugar | ||
| 1 1/2 tsp | salt | ||
| 2 Tbs | butter | ||
| 2 Tbs | sugar | ||
| 2 cups | of warm milk | ||
| 6 cups | of flour | ||
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