Portuguese Sweet Bread IV Best Dishes

Sunday, April 7, 2024

Portuguese Sweet Bread IV

"This is an authentic recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who became from Sao Miguel within the Azores. This recipe is very big; you may want to divide it in half."

Ingredients :

three cups milk
1 cup butter
half of cup shortening
5 cups white sugar
three (.25 ounce) programs lively dry yeast
1/2 cup warm water (one hundred ten tiers F/forty five stages C)
12 eggs, beaten
sixteen cups all-reason flour
1 egg
2 tablespoons water

Instructions :

Prep : 10M	Cook : 72M	Ready in : 35M

Warm the milk in a small saucepan until it bubbles. Mix inside the butter and shortening; stir till melted. Place sugar in a very large bowl, pour milk over sugar and stir till sugar dissolves. Let cool till lukewarm. In a small bowl, stir yeast into heat water.
Stir 12 eggs and yeast mixture into milk and sugar; beat nicely. Pour all of the flour into the milk/eggs/sugar mixture; stir properly to mix. When the dough has pulled together, turn it out onto a gently floured surface and knead until easy and elastic; approximately 8 mins. Lightly oil a large bowl, area the dough within the bowl and turn to coat with oil. Cover with a damp material and let upward thrust in a heat location till doubled in extent, approximately 1 hour. Deflate dough and allow rise once more until doubled, about 45 mins.
Deflate the dough and flip it out onto a gently floured surface. Divide the dough into six same portions and form into loaves. Place the loaves into gently greased 9x5 inch loaf pans. Cover the loaves with a humid material and let upward thrust until doubled in quantity, approximately forty mins. Preheat oven to 325 stages F (a hundred sixty five ranges C).
In a small bowl, beat together 1 egg and 2 tablespoons water and brush at the risen loaves. Bake in preheated oven for 25 to half-hour, or till bottom of loaves sound hollow when tapped.

Notes :

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