Recipe 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."
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3 (.25 ounce) packages
active dry yeast
warm water (110 degrees F/45 degrees C)
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 all 6 at the same time, however, increase bake time to 45-50 minutes at sea level, and rotate the pans between shelves halfway through to avoid burning the inside crust. Also, while I, too, found that the dough didn't rise nearly as much as expected, it did rise to a perfect level during baking. Hang with this recipe and you'll get a perfectly delicious sweet bread!!
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 to rise and cook than indicated. The full recipe is not for whimps...it is a LOT of dough to handle. I put some in mini loaf pans to give away...big hit! This will be my go-to recipe.
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 loaf. Otherwise, if you like denser, give it some time to rise. Overall, excellent recipe for such a very sweet bread.
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 people who reviewed had trouble getting the dough to rise, so I decided to add one extra package of yeast. The results were wonderful! This is an easy recipe and great for parties. I HIGHLY recommend this.
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 wouldn't recommend using this recipe if you want a fluffy sweet bread.
Had trouble getting to rise the first time. Used Rapid rise the second time and it worked wonderful
* Percent Daily Values are based on a 2,000 calorie diet.
Portuguese Sweet Bread IV
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
** Calories: 209
** Calories from Fat: 48
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