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

Ingredients

  • 2¼ tsp. active dry yeast (1 packet)
  • 3 Tbsp. sugar, divided
  • ¼ cup water, warm (110°F–115°F)
  • 2 Tbsp. vegan margarine, melted
  • 1½ tsp. salt
  • 2 cups soymilk, warm (110°F–115°F)
  • 6 cups unbleached all-purpose flour

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow to sit for 5–10 minutes to let it get bubbly. Stir in the margarine, salt, remaining 2 tablespoons sugar, and the soymilk. 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" × 5" loaf pans and cut a ¼"-deep diagonal slash down the length of each loaf. Brush tops with water.
  • Preheat oven to 350°F. Bake for 35–40 minutes, until golden brown and bread sounds hollow when tapped on the bottom.

Recipe Information

Serves: 24

Ingredients

  • 2¼ tsp. active dry yeast (1 packet)
  • 3 Tbsp. sugar, divided
  • ¼ cup water, warm (110°F–115°F)
  • 2 Tbsp. vegan margarine, melted
  • 1½ tsp. salt
  • 2 cups soymilk, warm (110°F–115°F)
  • 6 cups unbleached all-purpose flour

Directions

  • In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Allow to sit for 5–10 minutes to let it get bubbly. Stir in the margarine, salt, remaining 2 tablespoons sugar, and the soymilk. 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" × 5" loaf pans and cut a ¼"-deep diagonal slash down the length of each loaf. Brush tops with water.
  • Preheat oven to 350°F. Bake for 35–40 minutes, until golden brown and bread sounds hollow when tapped on the bottom.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat1g
Saturated Fat0g
Cholesterol0mg
Sodium160mg
Total Carbohydrate27g
Dietary Fiber1g
Sugars2g
Protein4g