Prep 0 mins
Cook 20 mins
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.
- 236.59 ml milk
- 236.59 ml sugar
- 118.29 ml butter
- 7.39 ml salt
- 11.09 ml package active dry yeast
- 59.14 ml water
- 2.46 ml mace
- 2.46 ml lemon extract (optional)
- 1182.95-1419.54 ml flour
- 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.