Portuguese Sweet Bread 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.

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.

PORTUGUESE SWEET BREAD - PãO DOCE (MASSA SOVADA)

Steps:

• 1. Heat milk, but do not scald. Remove from heat and stir in butter until melted. Stir in the sugar and salt. Set aside to allow milk to cool.
• 2. Meanwhile, make yeast starter by mixing the packages of yeast with the warm water and sugar. Stir yeast until dissolved and let it rest until you see bubbles activating.
• 3. Beat 4 eggs for a few minutes, then add beaten eggs to the milk in a large mixing bowl. Add the yeast mixture to the milk along with the whiskey or lemon zest (if using), and beat for 2 minutes.
• 4. Begin adding the flour, 1 cup at a time, until it's all incorporated. Use your dough hooks or your hands to knead for about 10 minutes. The batter should be very silky and smooth but not sticky. Add more flour if you find the dough sticky.
• 5. Remove dough from mixer, place on a floured surface and knead for about 5 minutes until it is smooth and soft. Place the dough into a large floured bowl and cover with plastic wrap and a warm towel. Let it rise in a warm place for 2 to 3 hours or until doubled.
• 6. After the dough has doubled, punch it down (to deflate its volume). Divide dough in half, and place both halves on a floured surface. Form dough into two round loaves, and place loaves on a large greased baking sheet (or two smaller baking sheets). Or form dough into about 24 rolls, and place rolls about 1 inch apart in a lightly greased baking pan. Set baking pan(s) aside to let the dough rise for another hour (or place in a slightly warm oven for about 20 minutes or until almost double).
• 7. Preheat oven to 325°F.
• 8. Beat one egg with 1 Tbsp milk. Brush tops of the bread with the egg wash, and bake for 30 minutes. After 30 minutes, reduce oven temperature to 300°F, and bake another 30 minutes or until the bread has a golden caramel color. NOTE: rolls bake in less time, approximately 45 minutes.)