Massa Sovada (Portuguese Sweet Bread)

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READY IN: 20mins
YIELD: 2 loaves
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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