Massa Savada (Sweet Bread)

Massa Savada (Sweet Bread)


18 people made this

About this recipe: This traditional Portuguese sweet bread is divine. The recipe is pretty large and makes 6 loaves, you can either wrap the baked loaves in cling film and freeze them or divide the recipe in half.

John Pacheco

Makes: 6 loaves

  • 700ml milk
  • 225g unsalted butter
  • 100g margarine
  • 1kg caster sugar
  • 3 (7g) sachets dried active baking yeast
  • 125ml cup warm water (45 degrees C)
  • 12 eggs, beaten
  • 2kg plain flour
  • 1 egg
  • 2 tablespoons water

Prep:10min  ›  Cook:25min  ›  Extra time:2hr25min proofing  ›  Ready in:3hr 

  1. Warm the milk in a small saucepan until it bubbles. Mix in the butter and margarine; stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water.
  2. Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise again until doubled, about 45 minutes.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 23x13 or similar sized loaf tins. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 170 C / Gas 3.
  4. In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes or until bottom of loaves sound hollow when tapped.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate