Massa Sovada (Portuguese Sweet Bread)
Enjoy this Portuguese favorite that can be served plain or with any type of spread.
Yield
24 servingsPrep
5½ hrsCook
30 minReady
6 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
yeast, active dry
dry |
*
|
| ¼ | cup |
water
lukewarm |
|
| 1 | cup |
milk
scalded |
|
| 1 | cup |
sugar
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | cup |
butter
|
|
| ½ | teaspoon |
salt
|
|
| 6 | cups |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pk |
yeast, active dry
dry |
*
|
| 59 | ml |
water
lukewarm |
|
| 237 | ml |
milk
scalded |
|
| 237 | ml |
sugar
|
|
| 1E+1 | ml |
cinnamon
|
|
| 118 | ml |
butter
|
|
| 2.5 | ml |
salt
|
|
| 1.4 | l |
all-purpose flour
|
|
| 4 | each |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃). Dissolve yeast in warm water. Scald milk and add to sugar, butter and salt; stir until butter is melted. Mix cinnamon and flour. Add ½ the flour to the milk/sugar/butter/salt, and mix until smooth. Beat 3 eggs and add them and the yeast to the mixture.
Continue to add remaining flour to make soft dough. Remove it from the bowl and place on floured board. Knead until smooth and satiny (about 15 mins). Shape into a ball and place in buttered bowl. Cover and let rise until double in size (2½ to 3 hours).
Punch risen dough down and divide it in half. Place in two greased pans (8 inches round). Let rise in warm place until double in size (1½ to 2 hours). Brush tops of dough with remaining beaten egg.
Bake in 350℉ (180℃) oven for 20 to 30 minutes or until golden brown. Cool on wire racks.
