Portuguese Sweet Bread IV

Portuguese Sweet Bread IV

17

"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."
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Ingredients

35 m servings 209 cals
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Original recipe yields 72 servings

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Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 35.7g
  • 12%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

17
  1. 19 Ratings

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Most helpful positive review

This is a very good sweet bread! Contrary to the earlier reviewers' negative comments, I think this type of sweetbread is supposed to be rather dense, which is exactly the appeal. If you bake ...

Most helpful critical review

There must be amisprint on this recipe, it never stiffened up, I could have poured it into the pans. I have made this before so I know what to expect and this was not it.

This is a very good sweet bread! Contrary to the earlier reviewers' negative comments, I think this type of sweetbread is supposed to be rather dense, which is exactly the appeal. If you bake ...

There must be amisprint on this recipe, it never stiffened up, I could have poured it into the pans. I have made this before so I know what to expect and this was not it.

I have been making Portuguese sweet bread for 30 years and was looking for a recepie that was less dense. This one got a 5 for flavor and texture but a 3 for instructions. It took far longer t...

Don't complain. Look at the recipe -- sugar and eggs at that amount slow down the rise time. You can either let it rise longer or add a tbsp of yeast to the ingredients. You'll have a lighter lo...

excellent !!!!

I LOVED THIS! I made this bread for my high school grad party, and this was the main attraction!! This recipe made 6 loaves, and in less than 24 hours, all the loaves were gone. I read that peop...

I don't know if yeast I used was just bad, but I made this recipe for Easter, and the dough never rose. The bread ended up being more like a loaf cake or a spice cake/bread consistancy. I woul...

Had trouble getting to rise the first time. Used Rapid rise the second time and it worked wonderful

Thank you for this recipe. I lived in the azores on Terciera and fell in love with portugese sweet bread. I am so pleased with this recipe. Thank you again