Pan de Miga is a soft, white bread used primarily for making sandwiches. This versatile bread is known for its light and tender crumb, making it perfect for both traditional and fancy sandwiches.
Ingredients
- 500gall-purpose or bread flour
- 10gsalt
- 10gsugar
- 10gdry yeast
- 300mLwarm water
- 50gunsalted butter, softened
Nutrition (per serving)
Calories
154.2kcal (7.71%)
Protein
4.5g (9%)
Carbs
28.7g (10.43%)
Sugars
0.8g (1.66%)
Healthy Fat
1.1g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
How to make Sandwich Bread (Pan de Miga)
Prepare the Dough
In a large bowl, combine the flour, salt, and sugar.
In a separate bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until frothy.
Add the yeast mixture to the dry ingredients and mix until a dough begins to form.
Knead the Dough
Add the softened butter to the dough and knead on a floured surface for about 10 minutes until smooth and elastic.
First Rise
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
Shape the Bread
Punch down the dough and roll it out to fit your bread pan, ensuring it is evenly shaped.
Second Rise
Place the shaped dough into a greased bread pan, cover, and let it rise again for about 30-45 minutes, until it reaches the top of the pan.
Bake
Preheat your oven to 190°C (375°F).
Bake the bread for 25-30 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.
Cool
Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Nutrition (per serving)
Nutrition (per serving)
Calories
154.2kcal (7.71%)
Protein
4.5g (9%)
Carbs
28.7g (10.43%)
Sugars
0.8g (1.66%)
Healthy Fat
1.1g
Unhealthy Fat
2.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
The key to a soft sandwich bread is thorough kneading and letting it rise until perfectly airy and doubled in size.
FAQS
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour. Adjust the water as needed due to whole wheat's different absorption levels.
How should I store the bread?
Store at room temperature in an airtight container for up to 3 days. You can also freeze the bread for up to 1 month. Slice before freezing for convenience.
What is the best way to serve Pan de Miga?
It is best served as tea sandwiches or for making grilled cheese.
What makes Pan de Miga special in Argentinean cuisine?
Pan de Miga holds a cherished place in Argentinean cuisine, especially popular for party sandwiches known as 'sandwiches de miga'.
What equipment do I need to make this bread?
You will need a bread pan, mixing bowls, and a wire rack.
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