Massa Sovada is a delicious traditional Portuguese bread. Fortified with butter, eggs and milk, it has a medium density and fine crumb texture.
2 packages of active dry yeast
1 cup of sugar
1/4 cup warm water (110 – 115 degrees F)
5 1/2 cups all-purpose flour
2 tsp Kosher salt
1 cup warm milk
3 large eggs
1/4 pound butter
butter for coating the pans
beaten egg for glazing the outside of the loaves
Preheat your oven to 350 F
1. Put the warm water, yeast and a pinch of the sugar in the bottom of a large mixing bowl, or the bowl of an electric mixer. Set this aside until the yeast becomes active and the mixture is very bubbly. About 15 minutes.
2. Measure your flour and sift in the sugar and salt.
3. Combine the milk and butter. Warm them up until just warm enough to melt the butter (110 -115 degrees F).
4. Add the eggs to the milk/butter mixture and mix well.
5. Add the this mixture to the yeast starter once it has become foamy.
6. Mix in the dry ingredients, either by hand or in an electric mixer fitted with a dough hook. Mix until a soft homogeneous dough has formed. It will be a little sticky.
7. Remove the dough to a floured surface and knead it until it has a smooth texture.
8. Place the dough in a lightly buttered bowl, cover, and let rise in a warm place until doubled in size. This is a slow rising dough, so don’t be worried if it takes a couple of hours to double.
9. Once the dough has doubled, return it to the floured work space and divide it into two even parts.
10. Lightly butter two 9 inch pie plates. Knead each piece of dough lightly and form into a two balls. Place them in the buttered pie pans. Pat them down gently until they are about 8 inches across, cover and let rise until almost doubled.
11. Once they have risen, brush each loaf with beaten egg. Bake in the middle of the oven about 1 hour.