The new year has begun. Adios 2020 and never return! Well, I think most of us feel this way; however, the never-ending, ever-so optimist in me recognizes there was some good in 2020… you just have to look a little harder than normal. 😊
A new year represents hope and optimism.
With the optimism of what a new year, restart, refresh, etc. can bring, I decided to go back to the basics in my baking venture. However, “back to the basics” with a flare! After several months of sweet, rich breads, it’s time to settle down and get back into a routine. I think we could all use a down-home, versatile, comforting loaf of bread that is simple to make, yet beautiful to look at, and pairs well with almost anything. That leads us to “How to make Pan Micha: Blend of 2 Countries”.
Want a brief history of the 2 countries blended?
For the detailed history of this bread see my previous blog “November Belongs to Panama: Part 1” where you learn all about the Panama Canal and how that impacted the creation of the Pan Micha. It really was a seamless blend of the French and Panamanian cultures. What a way to start 2021 (ooh… that date was weird to type) with a positive outlook on how a multicultural society can enhance all of our lives.
It all started with the Panama Canal!
The Panama Canal was such a feat, an engineering marvel that bridged countries and cultural gaps. It truly is and was at the time a multicultural wonder. Its physical construction during the late 1800s to early 1900s brought people together like no other event had ever done.
Imagine blending cultures from China, Africa, Middle East, Europe, and the United States. Magic was bound to happen as people learned from others. They each truly learned the best the corners of the world could offer and then integrated that into their own lives. We are so lucky that food became the cornerstone of those cultural connections.
That leads us to “How to make Pan Micha: Blend of 2 Countries”. First, what is it?
The Panamanians were intrigued with the long, crunchy exterior French baguette and the simple French Miche bread (which just means round loaf). So, they modified those recipes to create the simple, clean, white flour only Pan Micha, known as the Round Loaf… but Panamanian style! You’ll notice that my Pan Micha is more like a Pan Rectangular. HA!
Check out my video on “How to make Pan Micha: A Blending of 2 Countries“. See the recipe below as well for details.
Panamanian Pan Micha
Ingredients
Starter Ingredients:
- 2¼ tsp active dry yeast same as 1 envelope
- ¼ cup warm water 100˚F-110˚F / 38˚C-43˚C
- 1 tsp sugar granulated
Dough Ingredients:
- 2 tsp salt
- 2 Tbsp butter melted
- 2 Tbsp sugar granulated
- 2 cups warm milk 100˚F-110˚F / 38˚C-43˚C
- 6 cups bread flour start with 5 cups and add ½ cup as you go until shaggy
- 1 egg beaten
Instructions
Starter Directions:
- In a large bowl, dissolve yeast and 1 tsp sugar in warm water. Allow 5 minutes for the yeast to bloom.
Dough Directions:
- To the starter, add salt, melted butter, 2 tbsp sugar, and warm milk. Whisk in 3 cups flour and mix well. Then move to a wooden or sturdy-handled spoon and add another 2 cups flour mixing well. Continue to add ½ cup of flour at a time until the dough is a shaggy mess (5 ½ – 6 cups total). You many need to knead in the last ½ – 1 cup of flour.
- On a lightly floured surface, scoop out the dough and knead until it is elastic (about 10 minutes).
- Place the dough back into the bowl. Cover the bowl with plastic wrap sprayed with cooking spray and set the bowl in a warm area until the dough has doubled in size ~ hour.
- Deflate the dough and scoop it back out onto a lightly floured surface. Knead a little more. Shape the dough into a simple rectangle. Using a sharp knife, cut the large loaf in half to make two loaves.
- Move one half aside and flatten the other half with your hands into a rectangle. Use the French omelet/letter fold to shape the dough. Fold one third over to the center and pinch the seams together. Then, fold the other side over to the center and pinch the seams together. Voila! Fancy French fold.
- Manipulate the dough a little to make it fit into a greased loaf pan. Use the edges of your palms and flatten the end enough to make a crease that will allow you to fold under the ends so you have a pretty and smooth dough on the top and sides. Place dough seam side down into a greased loaf pan.
- Repeat steps 5 and 6 with the other dough half.
- Cover both pans with plastic wrap sprayed with cooking spray. Set both in a warm space to rise ~an hour. The dough should rise above the pans.
- Preheat oven to 375˚F / 191˚C. Place a cookie sheet on the bottom rack level with the top rack in the middle position.
- Brush both dough tops with egg wash using the 1 beaten egg. Score the tops of each using a sharp knife. Make crisscross slices to form diamond-like shapes or any pattern you want. Sprinkle on flour to get that artisan look.
- Boil 1 cup water to pour into the cookie sheet when you place the bread in the oven. The hot water will produce steam that will crisp up the bread edges.
- Place the two loaf pans in the oven, quickly pour the hot water into the cookie sheet and shut the oven door. Bake for 35-40 minutes or until the internal temperature reaches 190˚F / 88˚C.
- When baked, let the bread cool in the pans for 10 minutes. Then, remove, slice, and enjoy!
Video
Interested in some other simple white breads? Check out these recipes.
The Mexican Bolillo (Perfect for the Super Bowl!)
The Berry Rolls (A family recipe!)
Thanks for reading! If you enjoyed this post, please share it. Check out my YouTube Channel as well to see videos of kitchen tips, blog bakes, and dishes. Until next time, go bake the world!