Pan Micha

This French-style loaf from Panama is soft and delicious with nothing more than a smear of vegan margarine.

Serves: 24Hands-on: 30 minutesTotal: 3 hours 45 minutesDifficulty: Medium

Serves: 24


  • 2 1⁄4 tsp. active dry yeast (1 packet)
  • 3 Tbsp. sugar, divided
  • 1⁄4 cup water, warm (110°F–115°F)
  • 2 Tbsp. vegan margarine, melted
  • 1 1⁄2 tsp. salt
  • 2 cups soy milk, warm (110°F–115°F)
  • 6 cups unbleached all-purpose flour


  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow to sit for 5 to 10 minutes to let it get bubbly. Stir in the margarine, salt, remaining 2 tablespoons sugar, and the soy milk. Gradually add flour, 2 cups at a time, stirring until dough comes together. Transfer to a floured surface and knead for 8–10 minutes until dough is smooth and elastic. Shape dough into a ball and place in an oiled bowl, turning to coat dough with oil. Cover with plastic wrap and allow to rise in a warm area for about 2 hours, or until doubled in bulk.
  • Punch dough down, cover, and allow to rise again for about 30 minutes, until doubled in bulk again. Divide dough in half and shape into loaves. Place in lightly greased 9-by-5-inch loaf pans and cut a 1⁄4-inch-deep diagonal slash down the length of each loaf. Brush tops with water.
  • Preheat oven to 350°F. Bake for 35 to 40 minutes, until golden brown and bread sounds hollow when tapped on the bottom.