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Micha bread from Panama


Micha bread, soft, sweet and delicious, reminds of the Panama Canal Zone.


1 pk
1⁄4 c
water (warm)
2 1⁄3 T
1 1⁄2 t
2 T
2 c
milk (warm)
6 c


  1. 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.
  2. Place dough on a liberally flour surface. Knead until dough becomes smooth and elastic.
  3. 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.
  4. Punch down, the allow dough to rest for 30 minutes, doubling its size.
  5. Lightly grease 2 bread pans. Dived dough and shape into ovals. Place them into the pans.
  6. Bake at 350°F (175°C) for 35-40 minutes.


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