AUNTY MARY TEVES’ PORTUGUESE SWEET BREAD (MASSA SOVADA)
Yield: Four 1-1/2 pound Sweet Bread loaves
• 9 cups Gold Medal APF flour
• 1 “scant” cup of sugar
• 1/2 tbsp. salt
Mix or sift flour, sugar and salt together.
• 10 eggs (minus 4 whites), well beaten
• 1-1/2 blocks butter, melted
Whisk beaten eggs and butter together.
• 2 envelopes Fleishmann’s Dry Yeast
• 1/2 tsp. sugar
• 1/2 hot tap water
Add Dry Yeast and sugar in bowl of warm water, stir and let sit for 10 minutes to activate yeast.
In large mixing bowl, combine the dry mixture (flour, sugar and salt), with wet mixture (eggs and melted butter), along with activated yeast wet mixture. Stir well to moisten, then knead until dough is dry (it will stop being sticky) and bubbles form. Cover well to keep dough warm and proof at room temperature until dough doubles in size (about 2-1/2 hours).
Punch dough down and knead again for about one minute. Let rise again (about 1-1/2 hours), then set in individual bread baking pans (aluminum tins). Let rise again (proof) for 2 hours. Note, the bread pan should be only large enough so dough will sit up to halfway of the pan. Bake bread in preheated oven set at 300ºF for 1 hour. Enjoy!
This recipe comes from my father’s mother’s side of the family, brought all the way over from the Azores islands of Portugal. This is the real deal!