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Micha bread from Panama

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.

Total time
1 hour, 10 minutes
Cooking time
Preparation time
8 servings


Preparation time does not include time for rising or resting.

1 tsp sugar = 1/3 Tablespoon sugar


Panama food

Every place bakes some kind of bread and one could argue the ingredients and techniques are very similar. How is it, then, the bread tastes so different?

moderate, takes time
breads, baking
Panama food recipes


Photography: Melissa L. Barlet