Portuguese Sweet Bread IV Best Dishes
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| Portuguese Sweet Bread IV |
"This is an authentic recipe for Massa Savada. It's from my Portuguese Grandmother 'Vova' who became from Sao Miguel in the Azores. This recipe is very huge; you may want to divide it in 1/2."
Ingredients :
- three cups milk
- 1 cup butter
- half cup shortening
- 5 cups white sugar
- 3 (.25 ounce) applications active dry yeast
- half of cup heat water (one hundred ten levels F/forty five ranges C)
- 12 eggs, overwhelmed
- sixteen cups all-reason flour
- 1 egg
- 2 tablespoons water
Instructions :
| Prep : 10M | Cook : 72M | Ready in : 35M |
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- Warm the milk in a small saucepan until it bubbles. Mix within the butter and shortening; stir until melted. Place sugar in a very big bowl, pour milk over sugar and stir till sugar dissolves. Let cool till lukewarm. In a small bowl, stir yeast into warm water.
- Stir 12 eggs and yeast combination into milk and sugar; beat properly. Pour all of the flour into the milk/eggs/sugar aggregate; stir properly to mix. When the dough has pulled together, turn it out onto a lightly floured floor and knead until easy and elastic; about eight minutes. Lightly oil a massive bowl, region the dough in the bowl and turn to coat with oil. Cover with a humid cloth and let upward thrust in a heat place until doubled in volume, approximately 1 hour. Deflate dough and permit upward thrust again till doubled, about 45 mins.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six same pieces and shape into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise till doubled in extent, approximately forty mins. Preheat oven to 325 tiers F (one hundred sixty five degrees C).
- In a small bowl, beat collectively 1 egg and a pair of tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hole when tapped.
Notes :
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