Emeril Lagasse's Portuguese Sweet Bread
- Ready In:
- 7hrs
- Ingredients:
- 9
- Yields:
-
5 loaves
ingredients
- 946.36 ml milk (I use whole)
- 4.92 ml salt
- 226.79 g lard
- 3 (21.26 g) envelope active dry yeast
- 2267.96 g all-purpose flour, divided
- 12 large eggs
- 946.36 ml sugar
- 1 lemon, zest of, grated
- 1 large egg beaten with 1 tablespoon water, for glaze
directions
- Combine the milk, salt and lard in a saucepan and bring to a boil. Set aside.
- In a small bowl combine the yeast, 1 cup of the flour, and 1/2 cup warm water and set aside.
- In a large bowl, with a whisk, combine the eggs, sugar and lemon zest and mix thoroughly.
- Add the milk mixture, yeast mixture and remaining flour and thoroughly combine.
- Set aside to rise, kneading 6 times every half hour.
- The bread will take 6 hours to rise.
- Prepare 5 round loaf pans with butter or lard.
- Divide the batter among the pans - each pan should be half full.
- Press the dough evenly in the pan and let it rise again until it reaches the top of the pan.
- Preheat the oven to 350 degrees F.
- Brush the loaves with beaten egg.
- Bake for about 1 hour, until golden brown.
Reviews
-
I love massa sovada! I used to live in an area with a large Portuguese population (about 1/2 hour from where Emeril is from!) and used to get this all the time. Since it takes so long, I can't see myself making this often, but it's great for a once-in-a-while treat. I made 1/5 the recipe to get 1 loaf. Since the recipe gives really difficult amounts, I used 1 cup milk, 1/4 teaspoon salt, 4 tbsp unsalted butter instead of lard, 1 1/2 tsp active dry yeast, 4 tbsp flour, plus about 2 1/2 cups flour (I weighed it out), 3 large eggs, 1 cup sugar, 3 tbsp water. I made the glaze as written since I didn't mind having extra glaze. Don't expect a typical dough ball for kneading. This is more like a quick bread batter. I kneaded by using 6 turns of my Kitchen Aid dough hook.
Tweaks
-
I love massa sovada! I used to live in an area with a large Portuguese population (about 1/2 hour from where Emeril is from!) and used to get this all the time. Since it takes so long, I can't see myself making this often, but it's great for a once-in-a-while treat. I made 1/5 the recipe to get 1 loaf. Since the recipe gives really difficult amounts, I used 1 cup milk, 1/4 teaspoon salt, 4 tbsp unsalted butter instead of lard, 1 1/2 tsp active dry yeast, 4 tbsp flour, plus about 2 1/2 cups flour (I weighed it out), 3 large eggs, 1 cup sugar, 3 tbsp water. I made the glaze as written since I didn't mind having extra glaze. Don't expect a typical dough ball for kneading. This is more like a quick bread batter. I kneaded by using 6 turns of my Kitchen Aid dough hook.
RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!