Micha bread, soft, sweet and delicious, reminds of the Panama Canal Zone.
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 flour
- 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.
Preparation time does not include time for rising or resting.
1 tsp sugar = 1/3 Tablespoon sugar
1 hour, 10 minutes