Portuguese Sweet Loaf
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Portuguese Sweet Loaf
Photography by Felix Wedgwood
This recipe makes 16 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 292292 cal |
| pro | 8 g8g pro |
| total fat | 8 g8g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 46 g46g carb |
| fibre | 2 g2g fibre |
| chol | 75 mg75mg chol |
| sodium | 172 mg172mg sodium |
| potassium | 110 mg110mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1818 iron |
| vit A | 88 vit A |
| folate | 5555 folate |
- Preparation time: 20 minutes Stand: 4 hours
- Total time : 35 minutes
Known as Massa Sovada, this bread is delicious served plain and wonderful with any spread.
Ingredients
- 3/4 cup granulated sugar 3/4 cup granulated sugar
- 1/4 cup warm water 1/4 cup warm water
- 1 tbsp active dry yeast 1 tbsp active dry yeast
- 1 cup homogenized milk 1 cup homogenized milk
- 1/2 cup unsalted butter 1/2 cup unsalted butter
- 1 tsp salt 1 tsp salt
- 4 eggs 4 eggs
- 1 tsp finely grated lemon rind 1 tsp finely grated lemon rind
- 6 cups all-purpose flour , (approx)6 cups all-purpose flour, (approx)
- Glaze:
- 1 egg 1 egg
Preparation
In large bowl, stir 1 tsp (5 mL) of the sugar into warm water; sprinkle yeast over top and let stand until foamy, about 10 minutes.
Meanwhile, in saucepan, heat together milk, remaining sugar, butter and salt over medium heat until butter melts and sugar is dissolved, about 3 minutes. Let cool to lukewarm; whisk into yeast mixture along with eggs and lemon rind.
Stir 5 cups (1.25 L) of the flour into yeast mixture to make soft dough. Transfer to well-floured surface; knead until smooth and elastic, adding as much of the remaining flour as necessary to prevent sticking, 8 to 10 minutes.
Place in large greased bowl, turning to grease all over. Cover and let rise in warm place for 2 hours.
Punch down dough and divide in half; form each into ball. Grease two 8-inch (1.2 L) round cake pans with 2-inch (5 cm) high sides. Place ball in each. Cover and let rise until dough rises over tops of pans, about 2 hours.
Glaze: Whisk egg with 2 tsp (10 mL) water; brush over loaves. Bake in 350°F (180°C) oven until golden and bottoms sound hollow when tapped, 35 to 40 minutes. Remove from pans; let cool on racks.
Meanwhile, in saucepan, heat together milk, remaining sugar, butter and salt over medium heat until butter melts and sugar is dissolved, about 3 minutes. Let cool to lukewarm; whisk into yeast mixture along with eggs and lemon rind.
Stir 5 cups (1.25 L) of the flour into yeast mixture to make soft dough. Transfer to well-floured surface; knead until smooth and elastic, adding as much of the remaining flour as necessary to prevent sticking, 8 to 10 minutes.
Place in large greased bowl, turning to grease all over. Cover and let rise in warm place for 2 hours.
Punch down dough and divide in half; form each into ball. Grease two 8-inch (1.2 L) round cake pans with 2-inch (5 cm) high sides. Place ball in each. Cover and let rise until dough rises over tops of pans, about 2 hours.
Glaze: Whisk egg with 2 tsp (10 mL) water; brush over loaves. Bake in 350°F (180°C) oven until golden and bottoms sound hollow when tapped, 35 to 40 minutes. Remove from pans; let cool on racks.
Source : Canadian Living Magazine: December 2010
- Keywords : Portuguese; Christmas; Dessert; Milk; Butter; Eggs; Flour; Sugar; Bake; 300 calories;
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