Massa Savada (Sweet Bread)

    (20)
    3 hours

    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.


    18 people made this

    Ingredients
    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

    Method
    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.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (18)

    by
    41

    This is a very good sweet bread! Contrary to the earlier reviewers' negative comments, I think this type of sweetbread is supposed to be rather dense, which is exactly the appeal. If you bake all 6 at the same time, however, increase bake time to 45-50 minutes at sea level, and rotate the pans between shelves halfway through to avoid burning the inside crust. Also, while I, too, found that the dough didn't rise nearly as much as expected, it did rise to a perfect level during baking. Hang with this recipe and you'll get a perfectly delicious sweet bread!!  -  21 Aug 2004  (Review from Allrecipes US | Canada)

    by
    30

    There must be amisprint on this recipe, it never stiffened up, I could have poured it into the pans. I have made this before so I know what to expect and this was not it.  -  16 Apr 2001  (Review from Allrecipes US | Canada)

    by
    24

    I have been making Portuguese sweet bread for 30 years and was looking for a recepie that was less dense. This one got a 5 for flavor and texture but a 3 for instructions. It took far longer to rise and cook than indicated. The full recipe is not for whimps...it is a LOT of dough to handle. I put some in mini loaf pans to give away...big hit! This will be my go-to recipe.  -  02 Jul 2010  (Review from Allrecipes US | Canada)

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