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Mom's Traditional Protuguese Sweet Bread

This other wise known as "massa sovda" in portuguese. This bread is traditonal made at Easter or at times of celebration. This recipe should be started at night so you can bake the next day. Just a note: That is recipe is not for the beginner bread maker or for someone who is in a rush.





List of Ingredients



• 6 pkgs traditional yeast
  
• 1 cup warm water
  
• 1 tbsp sugar
  
• ******
  
• 3 dozen eggs
  
• 1 kg graulated sugar
  
• grated lemon peel from 2 lemons
  
• 2 oz clear liquor (rum, brandy, vodka)
  
• ******
  
• 1 lb butter
  
• 1/2 lb lard
  
• ******
  
• 3 kgs all purpose flour
  
• 1 tbsp salt
  
• ******
  
• 1 lb butter room temperature (for kneading,greasing and wiping)
  






Instructions



1. Mix sugar and water, add yeast. Set aside to rise.
   
2. In mixing bowl combine eggs, sugar, lemon peel,and liquor. Beat for about 7 to 10 minutes.
   
3. In a bowl or pot melt butter and lard. DO NOT LET BOIL. Set aside.
   
4. In a very large bowl combine flour and salt. Add beaten egg mixture, and yeast. Began to mix with hands. As dough starts to form and become sticky slowly add butter mixture a little at a time and mix with hands. This takes a long time.
   
5. Once melted butter mixture is all combined, turn onto a butter surface such as a kitchen table and began to knead adding more butter as dough gets sticky. It may take more than a cup of butter to achieve a smooth dough. It takes about 1 hour of kneading so you may want an extra set of hands around to help you. This is also a long and tough process but totally with it. Dough will be on the tough side.
   
6. Turn dough into a large buttered bowl to rise, cover with plastic. Place in a very warm and draft free area, cover with blankets and let rest for 3 hours and punch down. Let rise another 2 1/2 to 3 hours until it has doubled in size.
   
7. Now you are ready to form loafs, or buns if you wish. You get a lighter product if you make loafs. An average loaf size is about 1 1/2 pounds of dough. Shape loafs round with butter again. Place in lined cake tins or lined cookie sheets. Cover with greased plastic and place once again to rest/rise. Let double in size about 3 to 4 hours depending on room temperature.
   
8. Oven should be at 350F. Bake until about tops and bottoms are browned. Carefully watch so they so not over brown anywhere from 10 - 20 minutes depending on size of loaf. When bread comes out of oven wipe with butter.
   
9. Cool and enjoy!
   
10. NOTE:
    6-inch cake pan 1/2-lbs dough
    8-inch cake pan 1lb to 1 1/2 lbs dough
    10-inch cake pan 1 1/2 to 2 lbs dough
    8-9-inch pie plate 1 1/2 lbs dough
    






Final Comments


At Easter when traditionally made, make a hole in the centre of load. Place a clean dry egg in hole, covering with 2 pieces of dough that have been formed into ropes. Which forms a criss cross pattern over egg and entire loaf. Make sure to wrap rope ends under loaf to hide seams. You can also used dyed eggs. Please e-mail me with any questions!