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

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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).

  • 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.

Nutrition Facts

209 calories; 5.4 g total fat; 41 mg cholesterol; 36 mg sodium. 35.7 g carbohydrates; 4.5 g protein; Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2004
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!! Read More
(42)

Most helpful critical review

Rating: 1 stars
04/15/2003
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. Read More
(30)
21 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/21/2004
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!! Read More
(42)
Rating: 5 stars
08/21/2004
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!! Read More
(42)
Rating: 1 stars
04/14/2003
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. Read More
(30)
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Rating: 4 stars
07/07/2010
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. Read More
(24)
Rating: 4 stars
06/11/2008
Don't complain. Look at the recipe -- sugar and eggs at that amount slow down the rise time. You can either let it rise longer or add a tbsp of yeast to the ingredients. You'll have a lighter loaf. Otherwise if you like denser give it some time to rise. Overall excellent recipe for such a very sweet bread. Read More
(19)
Rating: 5 stars
04/14/2003
excellent!!!! Read More
(16)
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Rating: 5 stars
06/28/2010
I LOVED THIS! I made this bread for my high school grad party and this was the main attraction!! This recipe made 6 loaves and in less than 24 hours all the loaves were gone. I read that people who reviewed had trouble getting the dough to rise so I decided to add one extra package of yeast. The results were wonderful! This is an easy recipe and great for parties. I HIGHLY recommend this. Read More
(10)
Rating: 3 stars
04/09/2003
I don't know if yeast I used was just bad but I made this recipe for Easter and the dough never rose. The bread ended up being more like a loaf cake or a spice cake/bread consistancy. I wouldn't recommend using this recipe if you want a fluffy sweet bread. Read More
(8)
Rating: 4 stars
12/22/2010
Had trouble getting to rise the first time. Used Rapid rise the second time and it worked wonderful Read More
(5)
Rating: 5 stars
11/02/2011
Thank you for this recipe. I lived in the azores on Terciera and fell in love with portugese sweet bread. I am so pleased with this recipe. Thank you again Read More
(3)