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.
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- 1Scald the milk by bringing it to nearly a boil.
- 2Add the sugar, butter, and salt. Stir until the butter melts and the sugar dissolves.
- 3Set aside and allow to cool.
- 4Proof the yeast in the warm water. Add to the milk mixture and transfer to a large bowl.
- 5Beat in the eggs.
- 6Add the mace and lemon extract.
- 7Slowly stir in 5-6 cups flour. The dough should be firm and only a little sticky.
- 8Knead on a floured surface (or with the dough hook on a stand mixer) until smooth and elastic.
- 9Put 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.
- 10Punch, recover, and allow to rise another 1 1/2-2 hours.
- 11Punch 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.
- 12Preheat 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).
- 13Cool on rack.
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Nutritional Facts for Massa Sovada (Portuguese Sweet Bread)
Serving Size: 1 (1263 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2024.7
- Calories from Fat 485
- Total Fat 53.9 g
- Saturated Fat 32.4 g
- Cholesterol 139.0 mg
- Sodium 2140.2 mg
- Total Carbohydrate 346.0 g
- Dietary Fiber 9.4 g
- Sugars 100.7 g
- Protein 38.5 g