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Yeast- Massa Sovada (Portuguese Sweet Bread)

Source of Recipe

Sacramento Bee 1/23/02 Kim Moore


List of Ingredients



Prep time: 2 hours, 45 minutes. Cook time: 40 minutes. Makes 2 loaves.

1 pack active dry yeast
1/4 cup warm water
1 cup milk
1 cup sugar
1/2 cup butter
Dash of salt
4 eggs, beaten
5 1/2 cups flour



Recipe

Mix yeast in water. Scald milk; stir in sugar, butter and salt; cool to lukewarm.

Stir beaten eggs and yeast mixture into milk mixture. Beat in 2 cups of flour. Knead in remaining flour to make a smooth, easy-to-handle dough. (Fold edges of dough toward you, then push away with palms; give a quarter-turn and repeat, several times.) Cover and let dough rise until doubled in bulk (about 1 1/2 hours).

Punch down, cover and let rest 10 minutes. Divide dough in half. Shape on lightly floured surface into 2 round loaves and place in a greased pan. Cover and let rise until almost doubled in bulk. Bake in preheated 350-degree oven for 35-40 minutes.

Per slice, based on 12 slices per loaf: 251 cal.; 5 g pro.; 31 g carb.; 13 g fat (8 sat., 4 monounsat., 1 polyunsat.); 68 mg chol.; 30 mg sod.; 1 g fiber; 9 g sugar; 45 percent calories from fat.