Portuguese Sweet Bread IV Recipe
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Portuguese Sweet Bread IV

By: John Pacheco  
"This is an original recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who was from Sao Miguel in the Azores. This recipe is very large; you may want to divide it in half."

Rating: This weblink has been rated 6 times with an average star rating of 3.8 Read Reviews (6)

Rate/Review | 444 people have saved this

Prep Time:
10 Min
Cook Time:
25 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 - 9x5 inch loaves
 

Ingredients

  • 3 cups milk
  • 1 cup butter
  • 1/2 cup shortening
  • 5 cups white sugar
  • 3 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  • 12 eggs, beaten
  • 16 cups all-purpose flour
  • 1 egg
  • 2 tablespoons water

Directions

  1. Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water.
  2. Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise again until doubled, about 45 minutes.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C).
  4. In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 209 | Total Fat: 5.4g | Cholesterol: 46mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by MARGARET RAY 
There must be amisprint on this recipe, it never stiffened up, I could have poured it into the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2004 by BAKERDAN 
This is a very good sweet bread! Contrary to the earlier reviewers' negative comments, I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2003 by ALEXANDRA MICHAELS 
excellent !!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2008 by Melanee 
Don't complain. Look at the recipe -- sugar and eggs at that amount slow down the rise time.... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 9, 2003 by MICAELA12000 
I don't know if yeast I used was just bad, but I made this recipe for Easter, and the dough... MORE

 
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