Criollitos de grasa
Small Argentine laminated bread bites made with wheat dough, yeast and beef fat or pork lard; this version follows a 40-piece home recipe.
Modern method
Pan de miga
Pan de miga argentino · Pan de sandwich
A soft, fine-crumbed pan de miga for thin sandwich slices, made with wheat flour, milk powder, butter and dry yeast in a lidded loaf pan.
A contemporary home method
This 2021 home formula uses a lidded pan to shape a soft loaf for fine, thin slices. The author specifies a 27 × 10 × 11 cm pan and also reports a separate half-batch trial in a smaller pan. The measured batch here follows the full formula and pan dimensions.
Pan de miga is closely associated with Argentina's sándwich de miga. LA NACION describes the sandwich as a national food tradition and identifies pan de miga as its essential bread. This account documents the cultural association; it does not establish an origin date or a single traditional formula.
Sources for this section
A loaf and its sandwich use
The bread and the assembled sandwich belong to different stages of preparation. Buenos Aires's 2025 catering specifications list sándwiches de miga among the savoury foods requested for a simple lunch service, alongside other small breads and snacks. That dated public document records a contemporary use in event catering, without establishing when the sandwich began.
This recipe stops at the cooled loaf. The catering specification does not supply its bread formula, and its finished sandwiches should not be treated as another name for the unfilled bread. Fillings and their handling require separate instructions; none are added to this dough method.
Sources for this section
History
This record uses a contemporary home-baking method posted by Ampajua in 2021. LA NACION describes the sándwich de miga as a national Argentine food tradition and identifies pan de miga as its essential bread; it traces the sandwich's broader influence to Italian immigration and adaption in Argentina. These sources do not establish a single origin or historic formula for the bread itself.
Ingredients
Yield 1 loaf · Scaling: source batch only
Wheat flour, strong or type 000
500 g
Sugar
15 g
Water
250 g
Milk powder
18 g
Dry yeast
4.5 g
ButterBring to room temperature.
50 g
Salt
4.9 mL1 tsp as recorded
Lemon juice
4.9 mL1 tsp as recorded
Olive oilUse a little to grease the bowl.
Amount not stated
a little, for greasing the bowlButterUse to grease the lidded loaf pan.
for greasing the pan
Method
Risks and precautions · Standard risk
Raw flour and dough
The dough is uncooked during mixing, proofing and shaping; raw flour can carry harmful germs.
Hazard sourceDo not taste raw dough. Bake the loaf before eating and wash hands, utensils and surfaces after handling flour or dough.
Control sourceDo not taste raw dough; cook it before eating.
- Take a small portion of the measured flour, sugar and water and stir it with the dry yeast. Leave it for a few minutes, until the yeast activates.
- Meanwhile, mix the remaining flour, sugar, water and the milk powder, salt and lemon juice, keeping the butter aside. Add the activated yeast mixture and knead until combined.
- Work in the room-temperature butter a little at a time. Continue kneading until the dough is smooth and no longer sticks to your fingers.
- Shape the dough into a ball. Put it in a lightly oiled bowl, cover, and leave for about 1 hour or until doubled in size.
- Turn the dough onto a work surface and press out the gas by hand or with a rolling pin. Roll it tightly into a log, keeping air pockets out, then cut it into cylinders.
- Grease a 27 × 10 × 11 cm lidded loaf pan with butter. Arrange the pieces cut-side up, press them down into the pan, and prick the dough with a knife. Let it rise in the closed pan until it reaches the lid.
- Preheat the oven to 180°C. Bake the covered full-batch loaf for about 40 minutes, or until its interior reaches 85°C, the source's stated endpoint. Keep the author's separate half-batch trial distinct: half the formula baked for 22 minutes at 180°C in a 21 × 11 × 6 cm pan covered by a weighted baking dish. These trial dimensions and time do not replace the full-batch pan and bake.
- Remove the loaf from the pan and cool it on a rack. For thin, even slices, wait until completely cool before cutting.
Conditions
Yield1 loaf
Fermentationfrom 1 h
Temperature180°C
Places
Argentina
Documented preparation · Country evidenceThe recipe page names this pan de miga; LA NACION documents the associated thin-sliced bread as an essential part of a sandwich that became a national Argentine food tradition. This is a contemporary home method, not a claim about the bread's origin.
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Sources
AmpajuaMethod
Pan de MigaIngredient amounts, pan size, yeast activation, kneading, butter incorporation, bulk proof, shaping, lidded-pan proof and 180°C baking. The author reports a full-batch 40-minute bake and a separate half-batch 22-minute trial in a smaller covered pan.
Cited in: A contemporary home method; A loaf and its sandwich use
LA NACIONHistory · Geography
Cómo nació el sándwich de miga y cómo se prepara: la historia de un clásicoThe sandwich is described as a national Argentine food tradition; pan de miga is identified as its essential bread. The article says the sandwich's antecedent is the Italian tramezzino, brought by immigrants and adapted in Argentina.
Cited in: A contemporary home method
Centers for Disease Control and PreventionSafety
Raw Flour and DoughUncooked flour and dough can carry germs; do not taste raw dough, cook it before eating, and clean hands, utensils and surfaces after handling.
Gobierno de la Ciudad de Buenos Aires, Dirección General Festivales y Noches CulturalesCultural context · Documented use
Servicio de provisión de catering: Pliego de especificaciones técnicas2025 catering specification lists special sandwiches de miga among savoury foods in its simple-lunch service, printed page 8 (PDF page 8). This documents contemporary institutional catering use, not actual delivery, historical origin or a bread formula.
Cited in: A loaf and its sandwich use
Wikimedia CommonsImage rights research
Vitrina con variedad de sandwiches de migaIndividual file page explicitly specifies CC BY-SA 4.0, not PD/CC0. Excluded from qualifying references; the subject is assembled sandwiches rather than an unfilled loaf. No original downloaded or visual acceptance claimed.
Wikimedia CommonsImage rights research
Mostrador de sandwiches de miga triplesIndividual file page explicitly specifies CC BY-SA 4.0, not PD/CC0. Excluded from qualifying references; the subject is assembled sandwiches rather than an unfilled loaf. No original downloaded or visual acceptance claimed.