Oak Bluffs Massa Sovada Food

MASSA SOVADA (PORTUGUESE SWEET BREAD)

Steps:

• Scald the milk by bringing it to nearly a boil.
• Add the sugar, butter, and salt. Stir until the butter melts and the sugar dissolves.
• Set aside and allow to cool.
• Proof the yeast in the warm water. Add to the milk mixture and transfer to a large bowl.
• Beat in the eggs.
• Add the mace and lemon extract.
• Slowly stir in 5-6 cups flour. The dough should be firm and only a little sticky.
• Knead on a floured surface (or with the dough hook on a stand mixer) until smooth and elastic.
• Put in a greased bowl, covered with wax paper or a clean cloth. Place in a cool place and allow to double slowly, about 3-4 hours.
• Punch, recover, and allow to rise another 1 1/2-2 hours.
• Punch down again and divide into 2 equal portions. Put in greased pans, cover, and allow to rise one more time for about 1 hour or until doubled.
• Preheat the oven to 400°F Bake for 10 minutes, then reduce heat to 375°F and bake until golden brown and the bread sounds hollow when tapped (35-40 minutes).
• Cool on rack.

OAK BLUFFS MASSA SOVADA

Steps:

• Dissolve butter, sugar, and salt in 1 cup hot milk. Cool to luke-warm. Combine with dissolved yeast.
• Add 5 cups of the flour. Cover and set aside this sponge overnight.
• In the morning, cut down. Shape into two round loaves.
• Grease 8" cake pans and place loaves into them, Let rise another hour.
• Bake at 350 degrees for one hour. Cool 5 minutes, then turn out on a rack, brush with melted butter and cover with a towel while cooling.

PORTUGUESE SWEET BREAD (MASSA SOVADA)

Steps:

• 1. Dissolve yeast in water and let rise to double in size.
• 2. Mix together flour and salt in a large mixing bowl. In a small saucepan, melt butter and shortening in milk over medium heat and cool to lukewarm. Beat eggs and sugar together.
• 3. Mix all ingredients together and knead until dough lifts neatly from bowl. Let rise, usually six to eight hours.
• 4. Punch down, deflating the dough. Form individual breads and put in buttered and floured pans (most any shape or size will do). The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan.
• 5. Brush top of dough with beaten egg.
• 6. Bake at 325 degrees for 30 to 40 minutes (adjust longer cook time for larger loaves). The bread should be golden brown.

FRIJOLES PUERCOS

Steps:

• 1. In lg. skillet melt and cook margarine with chorizo in med heat.
• 2. Add the beans and mix well.
• 3. Add jalapeno.
• 4. Add american cheese until melted stirring constantly, simmer.
• 5. Serve with crumbled bacon, a tablespoon of sour cream and homemade tortilla chips.

MASSA SOVADA - PORTUGUESE SWEET BREAD

Steps:

• In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes.
• Scald milk and stir in sugar, butter and salt. Stir until butter is melted.
• Combine cinnamon and flour.
• Add half the flour to the milk and mix until smooth.
• Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough.
• Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes.
• Knead raisins in at this point, if using.
• Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours.
• Punch dough down and divide in half.
• Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours.
• Preheat oven to 350 degrees.
• Beat remaining egg. Brush tops of loaves with egg.
• Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom.
• Cool on wire racks.