Portuguese Sweet Bread Massa Sovada Recipes

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PORTUGUESE SWEET BREAD - PãO DOCE (MASSA SOVADA)



Portuguese Sweet Bread - Pão Doce (Massa Sovada) image

This is a light and airy bread created by Portuguese residents from the Azores Islands as a sweet bread for Christmas and Easter. (For Easter, 2-3 boiled eggs are baked into the dough). Today, it's served year-round for breakfast or to enjoy with tea or coffee. It's popular in many parts of the U.S. as well, as Azorean...

Provided by Vickie Parks

Categories     Sweet Breads

Time 4h45m

Number Of Ingredients 14

BREAD
1 c warm milk
1/2 c butter or margarine (1 stick)
1 c granulated sugar
1 Tbsp salt
2 1/2 pkg dry yeast
1/4 c warm water
1/4 tsp sugar
4 jumbo eggs
1 Tbsp whiskey or brandy (or the zest of 1 lemon if you want lemon-flavored bread)
6 to 7 c all-purpose flour
EGG WASH
1 egg
1 Tbsp milk (or water, for lighter gloss)

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.)

PORTUGUESE SWEET BREAD (MASSA SOVADA)



Portuguese Sweet Bread (Massa Sovada) image

No where else can make a sweet bread loaf like my hometown of Fall River, MA. It is a traditional recipe that is known to be brought over from the immigrants of São Miguel. This bread is most popular at Easter, but enjoyed year round. I like to have mine for breakfast with a little butter added on it. But, it is also served for...

Provided by Tara Pacheco

Categories     Other Breakfast

Time 8h40m

Number Of Ingredients 12

3 pkg dry active yeast
1/2 c lukewarm water
2 c milk
2 c sugar
1/2 c butter
1/2 c shortening
3/4 tsp salt
10 c flour
8 eggs
EGG WASH
1 egg
1 tsp water

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



Portuguese Sweet Bread image

Provided by Food Network

Time 1h16m

Yield 5 to 7 loaves

Number Of Ingredients 11

3 yeast cakes
1/2 cup warm water
2 cups warm, nonfat milk (or scalded whole milk slightly cooled)
5 pounds flour
1 teaspoon salt
1 dozen fresh eggs, room temperature
3 1/2 cups sugar
3 tablespoon lemon juice
1/2 pound butter, melted
2 tablespoons salt
1 egg, beaten

Steps:

  • Dissolve 3 yeast cakes in 1/2 cup warm water, (not hot). Add 2 cups warm, nonfat milk (or scalded whole milk slightly cooled) and 3 cups flour, and 1 teaspoon salt. Whisk together and set aside to proof yeast.
  • In a separate bowl, add 1dozen fresh eggs, sugar, and lemon juice. Beat well and then add melted butter.
  • Add yeast mixture, the remaining flour and 2 tablespoons of salt. Mix well and let rest for 10 to 20 minutes.
  • Continue mixing until dough begins to pull away from bowl or knead with greased hands until dough pulls away from your hands. This takes a while and the dough is sticky unlike bread dough. Place in greased bowl and cover to let rise to double, about 1 to 3 hours.
  • Punch down, turn over, and let rise to double a second time.
  • Carefully break away about 2/3 pound of dough at a time, rolling dough into a nice loaf shape and place into greased loaf pans. This should make about 5 to 7 nice loafs. Let rise until double in the pans for a third rising.
  • Make two to three 1/4-inch slits on the top of each loaf and then brush tops with 1 beaten egg mixed with 1 tablespoon of water.
  • Bake at 325 degrees F for about 10 minutes and then reduce heat to about 300 degrees F for another 25 to 30 minutes.
  • Remove loaves from the oven and lay them on their side on a rack for a couple of minutes before removing from the pan.

MASSA SOVADA - PORTUGUESE SWEET BREAD



Massa Sovada - Portuguese Sweet Bread image

Make and share this Massa Sovada - Portuguese Sweet Bread recipe from Food.com.

Provided by tranch

Categories     Yeast Breads

Time 5h30m

Yield 10 serving(s)

Number Of Ingredients 10

active dry yeast, 2 packages
1/4 cup water
1 cup milk, scalded
1 cup sugar
2 teaspoons cinnamon
1/2 cup butter
1/2 teaspoon salt
all-purpose flour, 6 cans
4 eggs
2 cups raisins (optional)

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.

Nutrition Facts : Calories 204.3, Fat 12, SaturatedFat 7, Cholesterol 102.2, Sodium 238.1, Carbohydrate 21.7, Fiber 0.3, Sugar 20.1, Protein 3.4

MASSA SOVADA (PORTUGUESE SWEET BREAD)



Massa Sovada (Portuguese Sweet Bread) image

Massa Sovada is is typically served on Easter and can often be found with an egg baked on it, symbolizing the resurrection. This recipe is from Yankee Magazine. Cook time does not include approximately 7 hours of rise time.

Provided by Scarlett516

Categories     Yeast Breads

Time 20m

Yield 2 loaves

Number Of Ingredients 9

1 cup milk
1 cup sugar
1/2 cup butter
1 1/2 teaspoons salt
1 (2 1/4 teaspoon) package active dry yeast
1/4 cup water
1/2 teaspoon mace
1/2 teaspoon lemon extract (optional)
5 -6 cups flour

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.

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