This week, I propose you to make this homemade vegan 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 economical and also, without additives or preservatives! An ideal recipe for party and birthday sandwiches, or just enjoy with the family!
About the miga sandwiches:
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 how many of these slices of bread 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 achieved, the sandwiches are a little more compact, making their consumption comfortable and orderly.
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 triangular cut ham and cheese sandwiches. 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, those who do not eat meat can choose raw or cooked vegetables, legumes, hard-boiled eggs, salads, etc.
Let’s talk about the recipe:
For those who today follow a vegan diet, you will see that it is possible to obtain a homemade vegan miga bread in a simple way and with a few steps to follow. 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. The flours according to their refinement have more or less amount of gluten. Therefore, for it to develop, it may need more or less work on the kneading. Having a kneading machine is a good way to save time and effort.
The dough for this homemade vegan miga bread has two proofing moments; one when the dough is ready and another when the dough is placed in the mold and takes its shape. In this last, it is important to degas the dough well to avoid holes in the breadcrumbs.
Another way to avoid gaps in the result is to place the dough as explained in the instructions. Also, don’t forget to prick 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.
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 vegan 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.
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- Flour 0000 - All Purpose Flour 750 g / 26.45 oz / 6 ¼ cups
- Sugar 40 g / 1.06 oz / 2 tbsp
- Salt 10 g / 0.35 oz / 2 tsp
- Water 500 ml / 2 cups
- Sunflower oil 50 ml / 1.69 oz / 3 ¼ tbsp
- Lemon / White vinegar 30 ml / 1 ½ tbsp
- Seeds (optional)
- Foam the yeast in a container by placing part of the water, sugar and yeast for 15-20 minutes.
- On the table, in a bowl or kneading machine, place the flour, salt, yeast foam and sunflower oil. Gradually add the water and vinegar. Knead until you get a smooth, soft and elastic dough. Round the dough and let rise for 30 minutes.
- Degas the dough. Roll out the dough with a rolling pin in a rectangular shape. Roll up by pressing well with the fingers.
- 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.
- Spread the mold with margarine (even the lid). Place each portion of dough vertically.
- Squash the dough with a closed fist. Prick the dough with a toothpick or knife. Cover with plastic kitchen wrap.
- Let rise until just before the mold edge. Remove the plastic kitchen wrap. Fit the lid.
- 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 cool, store in a food-safe bag. Wait 24 hours to cut.
- Add lemon juice or white vinegar for a lighter breadcrumb.
- The flours according to their brand can absorb more or less amount of liquid. Be sure to incorporate gradually.
- Sunflower oil can be replaced with other edible 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 better results.
- Consume preferably before 3 days.
- Can be frozen (3 months).