Portuguese Sweet Bread IV

Portuguese Sweet Bread IV

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
John Pacheco
Recipe by  John Pacheco

“This is an original recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who was from Sao Miguel in the Azores. This recipe is very large; you may want to divide it in half.”

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Ingredients

Adjust Servings

Original recipe yields 6 - 9x5 inch loaves

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Directions

  1. Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; 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 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C).
  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 (15)

Rate This Recipe
BAKERDAN
39

BAKERDAN

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!!

MARGARET RAY
29

MARGARET RAY

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.

GrandmaB
21

GrandmaB

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.

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Nutrition

Amount Per Serving (72 total)

  • Calories
  • 209 cal
  • 10%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 35.7 g
  • 12%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

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