Portuguese Sweet Bread | Easy One Massa Sovada Loaf Recipe
Why You Will Love This Recipe
Craving something sweet and delicious? Try this amazing portuguese sweet bread recipe! This easy massa sovada loaf is packed with authentic flavor, perfect for anyone who loves traditional azorean bread without potatoes. Plus, you can let it proof overnight for an even richer taste and a super soft crumb. Get ready to impress your taste buds!
Tips for Success
• Ensure the milk is lukewarm (about 110°F/43°C) before adding it to the yeast mixture. If it's too hot, it can kill the yeast; if too cold, it will not activate properly, leading to a dense bread.
• When incorporating flour into the dough, add it gradually and mix until just combined to avoid overworking the dough, which can result in a tough texture. The dough should be slightly sticky but manageable.
• For enhanced flavor, consider adding a pinch of nutmeg or cinnamon along with the lemon zest. These spices complement the sweetness of the bread and add depth to the overall flavor profile.
Frequently Asked Questions
Can I substitute the milk with a non-dairy alternative?
Yes, you can substitute the milk with a non-dairy alternative such as almond milk, soy milk, or oat milk. Just ensure that the alternative you choose is unsweetened and at room temperature to maintain the recipe's balance.
How should I store the portuguese sweet bread after baking?
After baking and cooling, store the portuguese sweet bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature when ready to enjoy.
What should I do if the dough doesn't rise as expected?
If your dough doesn't rise, it could be due to the yeast being inactive. Ensure your yeast is fresh and properly activated by mixing it with lukewarm water and sugar. The water should be warm to the touch but not hot (around 100°F or 38°C). If the dough still doesn't rise, it may need a warmer environment; try placing it in a slightly warmed oven (turned off) or a warm spot in your kitchen.
Recommended Drink Pairings
- Port Wine: Its sweetness complements the rich flavors of the sweet bread.
- Lemonade: The citrus notes enhance the lemon zest in the bread.
- Chai Tea: The spices in chai provide a warm contrast to the sweetness.
- Milk: A classic pairing that balances the sweetness and richness of the bread.
- Sparkling Water: The bubbles cleanse the palate and refresh between bites.
Ingredients
Equipment:
With all your ingredients and equipment gathered, you are ready to get started!
Directions
- Heat a saucepan over medium heat, add the milk, 1 1/3 cups (265 g) sugar, 2 tbsp (28 g) shortening or lard, butter, salt and the zest of 1 lemon, stir well so everything is well combined and bring to a boil.
- When it does come to a boil, remove the pan from the heat and put it aside until it is just lukewarm.
- Add the 1 tsp (3 g) flour, 1 tbsp (12.5 g) sugar, active dry yeast and the 1/3 cup (80 ml) of lukewarm water, stir until well combined and put aside for about 10 minutes.
- Whisk the 3 eggs well, add it to a large bowl, add the lukewarm milk and butter mix to the bowl and stir well.
- Add the yeast mixture to the bowl, and stir some more.
- Add the 4 1/2 cups (560 g) flour, mix everything so it is well incorporated and knead well for about 15 to 20 minutes.
- Cover the bowl with a kitchen towel, and with the oven OFF, place the bowl in the oven for 20 minutes.
- After 20 minutes, remove the bowl from the oven, remove the kitchen towel and drizzle 1 tablespoon (15 ml) of vegetable oil all around the edges of the dough.
- Fold the dough from the sides over to the top, do this for about 40 seconds.
- Cover the bowl and place it back in the oven (make sure oven is OFF) for another 20 minutes.
- After 20 minutes, pour 1 tablespoon (15 ml) oil around the edges of the bowl and fold from all around to the top for another 40 seconds.
- Place the covered bowl back in the oven until the dough doubles in size (about 2 and 1/2 hours).
- Grease a 10 inch round baking pan with 1 teaspoon (5 g) of vegetable shortening or lard all the way to the top of the pan and place the dough in the pan.
- Cover the pan and place it in the oven while the oven is OFF for about 1 hour and 1/2.
- Remove the pan from the oven, and remove the kitchen towel.
- Preheat the oven to 305F (150C).
- Brush the egg wash (1 whisked egg with 1 tbsp of water) over the dough in the pan.
- With kitchen scissors or a sharp knife, make 3 cuts on the top of the dough (a few inches apart).
- Place the pan in the preheated oven and bake for 1 hour.
Adapted from a Recipe by: DIYwithnancyg
Nutritional Facts (Per Serving)
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Reviews (17)
When you mean wet, do you mean runny? If you fold the sides to the top, does it stay or can you even fold it? This dough is supposed to have a similar consistency to a bread dough, but just not as thick, this one bakes in a pan, where bread is typical a ball sitting on a sheet and needs to hold form, so it should be thicker.
On the oven temp it says 305F is it correct or supposed to be 350F?
You can freeze it in a air tight bag, we do, but this recipe only makes 1 loaf.