Known as Massa Sovada, this bread is delicious served plain and wonderful with any spread.
- Portion size 8 servings
MethodIn 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.
Nutritional facts Per slice: about
- Sodium 172 mg
- Protein 8 g
- Calories 292.0
- Total fat 8 g
- Potassium 110 mg
- Cholesterol 75 mg
- Saturated fat 5 g
- Total carbohydrate 46 g
- Iron 18.0
- Folate 55.0
- Calcium 3.0
- Vitamin A 8.0