Home Breads Homemade Miga Bread Recipe. Easy And In Simple Steps!

Homemade Miga Bread Recipe. Easy And In Simple Steps!


This week I propose to make this homemade miga bread recipe in simple steps! A bread to prepare the best miga sandwiches you can ever imagine! An exquisite bread, easy to make, super cheap and also without addictives or preservatives! An ideal recipe for parties, birthdays or simply enjoying with the family!

Miga bread is a type of bread characteristic of Argentina, with compact and flexible crumb. The crust is removed and cut into very thin slices. Which are used as tapas or walls in sandwiches. Depending on the amount of these bread tops that are used, the sandwiches are called single or triple.

The different tapas or walls of bread are spread with different ingredients, such as butter, margarine, or a mixture of mayonnaise with milk or water to lighten it. In this way, a better adherence of all the ingredients used is obtained. Thus the sandwiches are compact and easy to consume.

These miga sandwiches are a classic of any Argentine coffee store that, in general, are roasted. In this way they acquire the famous name “Tostado” or “Carlitos”. These are usually sandwiches cut into a triangular shape of ham and cheese. There is also the version that also has tomato and lettuce known as “Primavera”.

However, miga sandwiches can be prepared with endless ingredients according to personal taste. As well as different types of cold cuts or different kinds of meat (chicken, beef, pork) and fish. Similarly, raw or cooked vegetables, legumes, hard boiled eggs, salads, etc.

Let’s talk about the recipe:

Making this homemade miga bread recipe is very simple to do and does not require a great experience to do it. The ingredients are simple and easily accessible in any store. But unlike other bread recipes, this one needs a particular mold to make homemade miga bread.

This mold has a rectangular shape with a lid and is available at any gastronomy store. This type of special mold makes it possible to obtain a uniform loaf in the shape of a block, with abundant compact crumbs and internal humidity. Being block shaped, the crust can be removed evenly and without waste.

It is a simple preparation but it requires a little effort in its kneading. Flours according to their refinement have more or less amount of gluten. Therefore, for it to develop, it may need more or less work in kneading. Having a kneading machine is a good way to save time and effort.

The dough of this homemade miga bread has two rising moments, one when the dough is ready and the other when the dough is placed in the mold and acquires its shape. In this last, it is very important to degassify the dough very well to avoid gaps in the crumb of bread.

Another way to avoid gaps in the bread is to place the dough as explained in the instructions. Also, don’t forget to poke with a knife or skewer stick. In this way, if there are air bubbles in the dough, they will be eliminated by having an escape route.

About Cooking:

Its cooking takes a few minutes and it is recommended to be punctual to prevent it from drying out. This way you can enjoy a soft, fluffy, moist and flexible homemade miga bread. It is very important that at the end of baking it is removed from the mold immediately to prevent the bread from becoming damp.

Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇

Don’t forget to follow me on social networks to know the latest news about my recipes!

Visit my exclusive whole grain recipes website Integralisimo. For sweets recipes Locos Por Los Dulces and for vegan recipes Veganisimos.

Homemade Miga Bread Recipe

Homemade Miga Bread Recipe

Serves: 5 Prep Time: Cooking Time:
Rating 5.0/5
( 2 voted )


  • Flour 0000 - All Purpose Flour 700 g / 24.69 oz / 5 ¾ cups
  • Sugar 30 g / 1.06 oz / 1 ½ tbsp
  • Powdered milk 20 g / 0.71 oz / 1 tbsp
  • Salt 10 g / 0.35 oz / 2 tsp
  • Butter 30 g / 1.06 oz / 1 tbsp
  • Water 500 ml / 2 cups
  • Instant dry yeast 10 g / 0.35 oz / 2 tsp - Fresh yeast 30 g / 1.06 oz
  • Lemon juice / White vinegar 20 ml / 1 tbsp


  1. In a container, dissolve the yeast with part of the water, two or 3 tablespoons of the flour and the sugar. Let stand for 10-15 minutes.
  2. Place the rest of the flour on the table in the form of a crown, bowl or kneading machine. Add the powdered milk and salt.
  3. Add the pre ferment and water little by little. Knead until all the ingredients are united.
  4. Incorporate the butter. Knead until you get a smooth, soft and elastic dough. Make a bun with the dough and leave it to rise for 30 minutes.
  5. Degas the dough. Roll out the dough with a rolling pin in a rectangular shape. Roll up by pressing well with the fingers.
  6. Close the roll by pinching the dough with the fingers. Then squeeze and roll with the hands to smooth. Cut the dough roll into 3 or 4 portions.
  7. Spread the mold with butter (including the lid). Place each portion of dough vertically.
  8. Squash the dough with a closed fist. Prick the dough with a toothpick or knife. Cover with plastic kitchen wrap.
  9. Let it rise until it reaches half a centimeter below the edge. Remove the plastic kitchen wrap. Fit the lid.
  10. Cook in a preheated oven at 160-180 °C / 320-356 °F for 30-40 minutes. Remove from the oven, unmold on a rack at the moment. Once cold, store in a suitable food bag. Wait 24 hours to cut.


  • Add lemon juice or white vinegar to achieve a clearer bread crumb.
  • Flours according to the brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
  • The shortening can be replaced by other cooking oils. Its flavor and texture can change accordingly.
  • Store food in a suitable bag so it does not dry out.
  • Cut the bread the next day for neater results.
  • Consume preferably before 3 days.
  • Can be frozen (3 months).
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @locosporlacomida.

You may also like

Leave Comment

* By using this website you agree with the storage and handling of your data by this website. Accept Read More