The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Massa Sovada?

Schlake's picture

Massa Sovada?

I told someone I liked to bake bread, and she brought up Massa Sovada, a Portugeuse sweet bread. I did some internet searching, but I'm leery of the results I got. Does anyone know how to make this, or know a book that I could buy that would have a good recipe for it?

Paddyscake's picture

a Portuguese sweet bread, like a that what you mean?

Schlake's picture

The web tells me it is a flour/milk/egg/butter kind of bread baked in a loaf.  But I can't find any source that looks like it might be a good candidate for being somewhat traditional.

Jeffrey's picture

so Portuguese make dough nuts?

Schlake's picture

I found a recipe I trust finally.  Page 40 of the paperback version of Bernard Clayton's New Complete Book Of Breads.

bakermomof4's picture

Massa Sovada is what the Portuguese Sweet Bread is called.

Just got finished making quite a lot just before Easter.

gavinc's picture

Masa Sovada (Portuguese Sweetbread)

I have never made this but found it in my recipe archive: source unknown.  makes 6 servings.

  1/4 cup   water, lukewarm
  1 cup   scalded milk                      
  1 cup   sugar                             
  2 teaspoon   cinnamon                          
  1/2 cup   butter or margarine               
  1/2 teaspoon   of salt                           
  5 1/2    to 6 cups all-purpose flour       
  4    eggs                               
  2    packages yeast

Preheat oven to 350 degrees.

Dissolve yeast in warm water. Scald milk and add to sugar, butter and salt; stir until butter is melted. Mix cinnamon and flour. Add 1/2 the flour to the milk/sugar/butter/salt, and mix until smooth. Beat 3 eggs and add them and the yeast to the mixture.

Continue to add remaining flour to make soft dough. Remove it from the bowl and place on floured board. Knead until smooth and satiny (about 15 mins.). Shape into a ball and place in buttered bowl. Cover and let rise until double in size (2-1/2 to 3 hours).

Punch risen dough down and divide it in half. Place in two greased pans (8 inches round). Let rise in warm place until double in size (1-1/2 to 2 hours). Brush tops of dough with remaining egg (beaten).

Bake in 350 degree oven for 20-30 minutes or until golden brown. Cool on wire racks.



bigt2012's picture

When I was 5 , my father helped a Portugal national to hold a job at a wood mill in California , he was so happy to have a job , he invited us to dinner . His sister translated during dinner as he nor his wife spoke a lick of English , which would have made it difficult to hold a job were it not for my father . ( this was 1977 ) But his wife brought forth a sheppards loaf of bread , it was hard at the shell about a quarter inch thick , under that was a dense , bitter ( not to bitter ) heavy bread , the shell had also been covered in a sweet type of syrup like substance . I remember it today as if it was yesterday ( a bane upon my tastebuds ) . In Denver in 1996 , there was a baker at a phenomenol bakery called " Bobby Dazzler " who knew exactly what I wanted , it was PERFECT ! However he was hired at much higher pay to a bakery in California ( TTHHHPPPPTT!!!) so now I'm on my own . I need to find a place to buy this from , or a recipe to make it . I will try to use some I've seen here , but none mention the crust nor the glaze placed upon it after wards . Plus , it was a little bitter , perfect for the stew she served with it , not a sweet breakfast snack . The hunt will continue , but I will post results here ! Regards all .