Massa Sovada (Portuguese Sweet Bread) Recipe

Submitted by twelti

Makes 48 servings

This recipe makes six loaves, which are traditionally baked in pie tins, but you could use some other type of similar sized metal pan. This is the best version of this recipe (and I've tried many.) It is a slightly modified version of my aunt's recipe. She visited from Portugal last year and wrote it down for my mom, who then translated it for me. I've cut the recipe in half and changed it from 10 cups all-purpose flour to 6 cups all-purpose and four cups bread flour. I also added a 1/2 tsp more yeast and kneaded the dough with a stand mixer instead of by hand. It's a long process, but well worth it.

Ingredients

6	cups all-purpose flour
4	cups bread flour
1 1/2	cups sugar
3	tbsp sugar, to activate yeast
1	cup water
1/2	cup water, lukewarm, to activate yeast
4	tsp yeast
10	oz sweetened condensed milk
9	eggs
2 3/4	sticks unsalted butter, softened
1	tsp salt

Directions

In a small sauce pan, bring 1 cup of water and 1-1/2 cups sugar to boil, stirring constantly, then remove from heat and allow syrup to cool to room temperature.
To mixer bowl, with dough hook attached, add 3 tbsp sugar, 4 tsp yeast, and ½ cup water and turn mixer on to low setting for about 2-4 minutes, or until yeast and sugar are dissolved. Let mixture sit for about 15 minutes until a thick head of foam has developed.
In a large bowl beat the eggs, condensed milk, and salt together. Add this mixture and the butter to the mixer bowl and turn mixer to low setting for about 30 seconds, just to incorporate the butter.
Add 5 cups all-purpose flour and 3 cups bread flour and turn mixer to low setting until all ingredients are incorporated, about 2 minutes. If necessary, alternate between adding all-purpose flour and bread flour 1/2 cup at a time until consistency is elastic and JUST begins to pull away from the sides of the bowl. If the entire ball of dough pulls away from the sides of the bowl it is too dry. Turn mixer to low-medium setting and knead for 6-8 minutes.
Cut dough in thirds and place in three large, greased bowls; turning dough over to coat both sides. Loosely cover with plastic wrap and a light towel and set in a draft-free area. I like to turn my oven on to 170 degrees F and close the kitchen window so the temperature in my kitchen stays at a perfect 85-90 degrees F. Let the dough rise for 4-5 hours or overnight.
Heavily grease your pie tins with butter. Cut each ball of dough in half (to get six loaves) and form each into a smooth ball. Put ball of dough, seam side down, in greased pie tin. Cover with light towels and let rise for 2-3 hours.
Preheat oven to 325 degrees. Bake all six loaves at the same time for 40-55 minutes (depending on your oven), remembering to switch the loaves on bottom rack with loaves on top rack halfway through to ensure even baking. Remove from oven when the tops of the loaves are a deep, brown color. Remove from pie tins and immediately butter the tops of the loaves by running a stick of butter over the hot loaves. Allow loaves to cool for at least 10 minutes before serving. Serve with real butter