Oak Bluffs Massa Sovada Recipes

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.

EMERIL LAGASSE'S PORTUGUESE SWEET BREAD

Steps:

• Combine the milk, salt and lard in a saucepan and bring to a boil. Set aside.
• In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside.
• In a large bowl, with a whisk, combine the eggs, sugar and lemon zest and mix thoroughly.
• Add the milk mixture, yeast mixture and remaining flour and thoroughly combine.
• Set aside to rise, kneading 6 times every half hour.
• The bread will take 6 hours to rise.
• Prepare 5 round loaf pans with butter or lard.
• Divide the batter among the pans - each pan should be half full.
• Press the dough evenly in the pan and let it rise again until it reaches the top of the pan.
• Preheat the oven to 350 degrees F.
• Brush the loaves with beaten egg.
• Bake for about 1 hour, until golden brown.

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.