Omg.. if I didn’t see this video .. I would have thought I made a mistake while mixing the ingredients! It looked too liquidity. But u assured me that it was ok… and keep going!! I never made sweet bread because it looked to difficult, but aside it taking some time.. the process wasn’t too scary 🤔😋. I’m seriously thinking of trying to make this recipe!! In Hawaii we have a lot of Portuguese families they came in the early 1900s to work in the sugar cane fields, along with the Japanese, Korean, Filipinos . We always had bakeries that had Portuguese donuts and breads. The ones that I loved and remembered the most were home-made ones given to me by friends of Portuguese descent! Their grandmas would always make🥰🥰🥰
Happy Easter sweetie! All the best to you and your family during this wonderful holiday😊Thank you for sharing this recipe for one sweet bread. I love having it with tea but what l don’t like is that we have to reduce the quantity due to our waistlines😘l will double it up in order to make one for me and one for my mom. She is 92 and can no longer cook. I want to surprise her on Easter and see her reaction. I am sure she will be real happy. I find it’s important to carry on the family tradition. I will pass it on to my children too. That is what makes life remarkable!🥰❤
This is so nice of you! Now more people can make this awesome bread. That loaf rose so beautifully 😊 Thank you for your wonderful lessons for Portuguese goodness! Happy Easter to you and yours ❤
Thank you Nancy. You're truly amazing, genuine and most gifted in the baking of Portuguese massa sovada. I'll definitely be baking your recipe for one bolo de massa sovada. Wishing you blessings as we continue our Easter journey of fifth days to Pentecost Feast Sunday ♥️
Hi Crystal, you can form the dough similar to my soft and fluffy banana bread recipe. Take a look on how I form the banana bread. You can do the same here. Here is the link. th-cam.com/video/UaLDXDZ_t-w/w-d-xo.html Thank you😊
Olá minha querida thank you so much for your generosity to sharing one bolo Have a wonderful blessed EASTER with your family beijinhos you are so good to teaching 👍🏽💯🙏🏼🥰🌸💓
Made it for the second time love the recipe, Nancy! it's staying with the family for life! Love the tip to help it rise with the oven light on! Unfortunately mine doesnt work anymore so I just turn the oven on for 30 seconds before putting it in to make it nice and cozy for the yeast 😂!
Nancy, thank you for this recipe I am one person. You explain every step of the recipe. Thank you wishing you and your wonderful family a very Happy Easter. Warm hugs
I can't wait to try this. I have been trying for decades to find the recipe for the wonderful massa sovada from Fall River, Massachusetts. Maybe this is the one. Thank you.
I would like thank you for the hard work you put into your videos, I used to bake with my mom growing up, of course nothing was measured back in the old days, you have filled in the missing steps I’ve been looking for. I would like to make two, is there any reason why I couldn’t just double your recipe? maybe a silly question. Thanks again for all your hard work.
Thank you.. I appreciate it. I have a recipe on my channel for 3 bolos de massa sovada. As this is a fairly large bolo de massa, you can easily split it in 2 smaller pieces of dough and place in 2 - 5 inch pans. Let it rise in the pan for the 2nd rise. You may need less time in the oven (45-50 minutes) if you make it in smaller pans. Hope this helps.😊
@@diywithnancyg1502 Hi Nancy, thank you for the reply, I have 2, 9-1/4” wide x 4” deep, and 2, 7-1/2” wide x 3” deep pan's. Maybe I’ll try the smaller pans. I know the making of these videos is extremely a lot of work, maybe in the future you could also make a recipe for two. Thanks again for all your hard work Merry Christmas to you and your family.
A couple of questions. 1. When you’re kneading the bread you use vegetable oil, is there a purpose for the oil aside from helping minimize sticking when kneading? Is there something else we could use? 2. When greasing the pan, is there something else we could use aside from the shortening? Butter? The Pam baking spray? Thank you for this step by step video.
Hi Stephanie, you can place shortening on your hands to avoid the dough from sticking when kneading. To grease the pan you can use butter or baking spray. Thanks
Hi Nancy obrigada pela tua receita de massa fiz ontem 5 pouds to give way was excellent nunca fiz massa tao saborosa happy Easter to you and your family beijinhos ❤️❤️
Hi Nancy, thank you soooooooooooooo much for posting this video. I have been looking for so long for this recipe. I can now make it without a problem. Thanks again and Happy Easter, beijinhos
Hi Nancy, I have a question for you when you measure the flour do You scoop your flour directly in the flour and then level it off with a knife or do you spoon it into the measuring cup and then level it off? I know it can make a difference and everyone measures differently
Hi Helen. It raises the temperature and helps the dough rise and it makes the dough for the Massa Sovada fluffy. I asked my mother the same question when I learned how to make Massa Sovada. In Portuguese it's called massa escaldada. Thank you🥰
Hi, it can be a few reasons. This is a fluffy airy sweet bread. It can be the measurement of the flour was not exact, or not enough liquid, need more rising time, these are just a few reasons. Practice makes perfect. Don't be discouraged. The flour cups should be 250ml each. Thank you 🥰
Hi George. The 1 bolo massa is a small dough mixture and I don't knead it by hand. The mixer can combine and knead the dough for me. The 3 and 6 bolos, has more dough, therefore, I knead the dough by hand. The yeast is added to all recipes. Thank you😊
Hi Ines, bake it at 305F for approximately 1 hour. Place a skewer in the centre of the massa at the 1 hour mark. Depending on your oven.... if you need to leave it longer. leave for additional 5 minutes. Thank you🥰
I'm in Fall River so at least a dozen bakeries make this bread. I still want to make it but I have a question. My favorite part of this bread is the side crust where it touches the pan. When done right, I can peel it off like an outer layer. is there something special I should do to make sure that happens? Thank you!
Olá Nancy tudo bem que linda massa sovada ❤️ fica me uma coisa qual é a medida do seu copo é 240 ou 250 gramas desculpa a pregunta beijinhos uma Santa Páscoa 🐣 para si e sua família 😘
Ola Mirta, nada de desculpar... pode fazer preguntas. As medidas dos meus copos são; 1 copo - 250 ml 1/2 copo - 125 ml 1/3 copo - 80 ml 1/4 copo - 60ml Obrigada pela a pregunta.. Feliz Páscoa🐣
Hi Libby... the measurement of the yeast is what I use to make 1 bolo de massa for a 10" x 4" pan, it's fairly larger than my regular 8" pan. Thank you🥰
Hi nancy, u did not show us how u removed the sweet bread from the pan. That is a very important step especially with the mushroom head u hv on it. Pls show us. Thxs
Hi Ivone...If I make 3 bolos de massa recipe (for example) I freeze 2 bolos, by placing the bolo de massa in a clear plastic bag (1 in each bag) and placing it in the freezer. When you remove the bolo de massa from the freezer, place it on your kitchen counter to defrost overnight. You will have a soft bolo massa the next morning. (Keep it in the bag while defrosting). I keep my bolo de massa in a clear plastic bag on my kitchen counter when I cut into to it.. keep it nice a soft. I hope this helps. 😘
I have a recipe for 3 and 6 bolos de Massa Sovada. Here a the links below; 3 bolos de Massa Sovada th-cam.com/video/ebPN93k0xwY/w-d-xo.html 6 bolos de Massa Sovada th-cam.com/video/QFj6MLd3QZ8/w-d-xo.html Thank you😊
Has anyone had success with this recipe? I’ve tried twice now, with no luck. Both times after the 2.5 hour rise, the dough deflates back to batter. And while it does rise to the top of the pan. The baked texture is crumbly not fluffy. What’s the scoop?
So I inharited my grandma’s recipe. I’ve made it the same way everytime!. Last two times I’ve had to throw it away yes away. Please tell me I’ve asked everyone in my family who makes it. I know maybe an outsider can help. My dough rised WATERY. I check yeast date so wasn’t that. I use name brand flour. Room temp was perfect. So I’m lost and didn’t make it again. And I have had a success the other times I made it. Ugh cried both times I had to through it out.
Hi I show the recipe step by step, and this is a recipe. The measurement of the flour needs to be exact. Each cup of flour should be 250ml. It may be that you have too much liquid. The butter and milk measurements are on my description. When you are kneading the dough and you find it's sticky "NOT WATERY" then you are on the right track. As you knead it and let it rise, the dough will become thicker and fluffier. If you find it's watery when kneading (1st knead) add 1/2 a cup of flour at a time. Don't throw it out. If you end up adding more flour, you may end up with 2 bolos de massa instead of 1 large one. Email me at diywithnancy@gmail.com with any questions. Send me photos if possible. Don't be discouraged... practice makes perfect. Thank you😊
@@diywithnancyg1502 thank you!!!. I’ll definitely try it again forsure. Got asked again to make it for the festa auction. I’ll take your advice and try adding a little of flour!. Thank!!!.
Hi there.. All my recipes recipes are in English. If you watch the recipe, you will see that I speak English while making this recipe and the ingredients for this recipe are also in English. Thank you.😊
Omg.. if I didn’t see this video .. I would have thought I made a mistake while mixing the ingredients! It looked too liquidity. But u assured me that it was ok… and keep going!! I never made sweet bread because it looked to difficult, but aside it taking some time.. the process wasn’t too scary 🤔😋. I’m seriously thinking of trying to make this recipe!! In Hawaii we have a lot of Portuguese families they came in the early 1900s to work in the sugar cane fields, along with the Japanese, Korean, Filipinos . We always had bakeries that had Portuguese donuts and breads. The ones that I loved and remembered the most were home-made ones given to me by friends of Portuguese descent! Their grandmas would always make🥰🥰🥰
Thank you, Nancy. I love our culture so much! ❤🇵🇹
Thank you😘
Thank you Nancy, for this one Massa recipe! I made it today and it came out perfect! ❤️🤗
Thank you Maggie🥰
Happy Easter sweetie! All the best to you and your family during this wonderful holiday😊Thank you for sharing this recipe for one sweet bread. I love having it with tea but what l don’t like is that we have to reduce the quantity due to our waistlines😘l will double it up in order to make one for me and one for my mom. She is 92 and can no longer cook. I want to surprise her on Easter and see her reaction. I am sure she will be real happy. I find it’s important to carry on the family tradition. I will pass it on to my children too. That is what makes life remarkable!🥰❤
Thank you. 😘👍🏻
Olá amiga boa tarde saudinha beijinhos obrigada pela receita da massa cevada gostei muito ❤❤❤
Obrigada
This is so nice of you! Now more people can make this awesome bread. That loaf rose so beautifully 😊 Thank you for your wonderful lessons for Portuguese goodness! Happy Easter to you and yours ❤
Thank you for your kind words.🥰 Happy Easter🐣
Tão boa eu gosto é da massa assim macia e a cor clara obrigada por
Fazer a nossa massa somada 😘😘❤️🇺🇸🇺🇸🇺🇸
Obrigada Lucia🥰
Thank you Nancy. You're truly amazing, genuine and most gifted in the baking of Portuguese massa sovada. I'll definitely be baking your recipe for one bolo de massa sovada. Wishing you blessings as we continue our Easter journey of fifth days to Pentecost Feast Sunday ♥️
Thank you Ida🥰
Nancy eu fiz a sua massa hoje para à Páscoa pois é muito boa toda as pessoas dizem que massa de Linda obrigado feliz Páscoa 🐣
Obrigada Helena. Bejinhos😘
Looks just like grandma's ! Going to try it tonight and lets see how it goes!
Thank you for doing a video for one! Can I make rolls out of this recipe? I don't have the plans yet, but I want to make it
Hi Crystal, you can form the dough similar to my soft and fluffy banana bread recipe. Take a look on how I form the banana bread. You can do the same here. Here is the link.
th-cam.com/video/UaLDXDZ_t-w/w-d-xo.html
Thank you😊
@diywithnancyg1502 i made the recipe for 3, and it came out delicious! Thank you! I'll look at the banana bread recipe later.
Olá minha querida thank you so much for your generosity to sharing one bolo Have a wonderful blessed EASTER with your family beijinhos you are so good to teaching 👍🏽💯🙏🏼🥰🌸💓
Thank you Isabel🥰
Thank you Nancy that is so nice of you. You are such a pleasant person to watch as we say in portuguese uma boa continuação de Pascoa 😊
Thank you Natalia🥰
Made it for the second time love the recipe, Nancy! it's staying with the family for life! Love the tip to help it rise with the oven light on! Unfortunately mine doesnt work anymore so I just turn the oven on for 30 seconds before putting it in to make it nice and cozy for the yeast 😂!
Thank you. Happy to hear you enjoyed it. 👍🏻😊
My mom made this today thank you ❤❤❤❤❤
Thank you Jennifer🥰
Thanks for the smaller recipe! Can’t wait to try it and surprise my mom for Easter !
Thank you. Enjoy🥰
Muito obrigado por esta receita muito bom um bolo tão bom feliz boa Páscoa para todos de família um abraço para vocês 🙏🇨🇦👍😇❤️🐣🕊️🌷🌹💐
Obrigada Maria. bjs😘
Bom dia!! Que maravilhoso pãozinho
Obrigada Alice 😘
Thank you amiga have your recipe for 6 in the oven para alevedar thank you for the new recipe feliz Páscoa
Thank you amiga. 🥰 Feliz Páscoa🐣
Boa noite adorei a sua receita obrigada beijinhos ❤❤
Obrigada😊
Thanks for this, just perfect for the two of us.
Thank you Joan😊
Nancy, finally got to try this yesterday. Turned out so well. Thanks for all of your great recipes.
Thank you😘
Tank you Nancy for this recipe para um bolo de massa
Thank you🥰
Also, it’s SO nice to have a recipe for 1 massa! It’s so hard to follow my vavos recipe. She would only make big batches. Thanks!!!!
Thank you🥰
Next time vou fazer os picos thanks a lot for your receitas ❤❤
Thank you Lucy🥰 Enjoy
Thanks Nancy, mine came out great, I posted it on a Portuguese site and everyone wanted the recipe 😊
Thank you Lou🥰
Nancy, thank you for this recipe I am one person. You explain every step of the recipe. Thank you wishing you and your wonderful family a very Happy Easter. Warm hugs
🥰Thank you! You too!
Very good massa good day
Thank you Lucia🥰
I can't wait to try this. I have been trying for decades to find the recipe for the wonderful massa sovada from Fall River, Massachusetts. Maybe this is the one. Thank you.
Thank you. I hope you enjoy it. Practice and patience makes perfect. 🥰
Hi Nancy I’m so glad to subscribe to your channel I love everything you do thank you for sharing 🌷🇵🇹🇨🇦
Thanks so much Margaret🥰
I would like thank you for the hard work you put into your videos, I used to bake with my mom growing up, of course nothing was measured back in the old days, you have filled in the missing steps I’ve been looking for. I would like to make two, is there any reason why I couldn’t just double your recipe? maybe a silly question. Thanks again for all your hard work.
Thank you.. I appreciate it. I have a recipe on my channel for 3 bolos de massa sovada. As this is a fairly large bolo de massa, you can easily split it in 2 smaller pieces of dough and place in 2 - 5 inch pans. Let it rise in the pan for the 2nd rise. You may need less time in the oven (45-50 minutes) if you make it in smaller pans. Hope this helps.😊
@@diywithnancyg1502 Hi Nancy, thank you for the reply, I have 2, 9-1/4” wide x 4” deep, and 2, 7-1/2” wide x 3” deep pan's. Maybe I’ll try the smaller pans. I know the making of these videos is extremely a lot of work, maybe in the future you could also make a recipe for two.
Thanks again for all your hard work Merry Christmas to you and your family.
❤️👍🏻
I tried this recipe and it turned so beautiful and delicious! I will definitely make this again!! Thank you!!!
Thank you for sharing Suzie and for trying the recipe🥰
Hi Nancy I just made your bolo de massa receipt so delicious thank you 😊
Thank you Lina. Enjoy🥰
A couple of questions.
1. When you’re kneading the bread you use vegetable oil, is there a purpose for the oil aside from helping minimize sticking when kneading? Is there something else we could use?
2. When greasing the pan, is there something else we could use aside from the shortening? Butter? The Pam baking spray?
Thank you for this step by step video.
Hi Stephanie, you can place shortening on your hands to avoid the dough from sticking when kneading. To grease the pan you can use butter or baking spray. Thanks
Thank you for clarifying! I can’t wait to make this!
Awesome always wanted to make 1 bolo de massa I always make 5 or 6 lol thank you!!
You do do explain so well 🙏🏻❤️
Thank you🥰
Linda massa beijinhos❤❤❤❤
Obrigada Gracinda Bejinhos😘
Nancy fiz a sua massa é muito boa obrigado
Obrigada Helena🥰
You have really food recipes!
Thank you so much 😊
Very nice i lovet thank you 😊❤
Thank you Grace🥰
Eu more na Africa a minha familia dos Acores a minha Mae gostava de fazer massa
Ola de Africa. Obrigada🥰
You're amazing,thank you for the one bolo ❤
Thank you Louisa🥰
a massa esta linda parabens
Obrigada Lucy. Bjs😘
Hi Nancy obrigada pela tua receita de massa fiz ontem 5 pouds to give way was excellent nunca fiz massa tao saborosa happy Easter to you and your family beijinhos ❤️❤️
Thank you Lucy for the feedback... I appreciate it. 🥰 Happy Easter🐣
Hi Nancy I did this recipe its was so delicious thanks Happy Easter 🐣😊
Thank you Lina. Happy Easter🥰
Yummy 😋
Thank you! ❤️
Beautiful massa. Obrigada pela receita! Feliz Páscoa 😘🇺🇸
Obrigada.🥰
Beautiful massa Nancy. I like putting mine in the oven to rise too but with the light on. Gives off a nice bit of warmth. Happy Easter.
Thank you Maria. Yes, I place the light on in the oven as well, I forgot to mention it in the recipe...Happy Easter🐣
Happy Easter to you and your family Nancy. Thanks for sharing another great recipe with us.
Thank you Maria🥰
Thanks for sharing love the 1 bolo recipe ❤
Thank. you Maggie🥰
Happy Easter to you and your family thank you for making 1 bolo de massa I am going to try and make it have a wonderful weekend 😊
Thank you Lucy🥰
Obrigada pela areceita
Obrigada Maria🥰
Loved it great recipe to make 1
Thank you Beth😘
Thank u so much great idea. Happy Easter 😘
Thank you Normenia🥰
Great job loved it thank you 😊
Thank you Filomena🥰
Thank you for the video ..
Thank you 🥰
Que bom fazer só um bolo , muito muito Obrigada Nancy ❤️ Feliz Páscoa 🐣
Obrigada Berta. Bjs😘
Looks good 🇺🇸🐇
Thank you Cecilia🥰
Yummy so so good thank you and happy Easter ❤
Thank you Rosa🥰
Amazing 👍🏻❤️
Thank you🥰
Thank you very much I will try
Thank you Carmen🥰
Thank you looks delicious 😋
Thank you Nelia🥰
Just subscribed. Thank you for the recipe.
Welcome! Thank you Ileana😊
Ola amiga 😂❤Nancy! I just did your recipe for massa sovada today love your video, very well explained,beijinhos Alice Feliz pascoa.
Hi Happy Easter 🐰
Thank you Alice🥰
@@diywithnancyg1502 Your food's look so good have a good weekend
Hi Nancy, thank you soooooooooooooo much for posting this video. I have been looking for so long for this recipe. I can now make it without a problem. Thanks again and Happy Easter, beijinhos
Thank you Zinha..🥰Happy Easter to you and your family🐣
Beautiful
Thank you Lucia🥰
Great sweet bread recipe it came out fantastic ❤
Thank you Odette🥰
Thank u Nancy❤
Thank you Gloria😘
Thank you for such a wonderful recipe . Easy to follow. Can you leave out the lemon zest? Never heard of lemon in Massa Sovada. Thank you 😊😊❤❤
Thank you. Yes you can. You can place lemon zest or lemon juice. If you want to leave it out you can. Thank you🥰
Thank you for your time. Love your videos
Looks delicious thank you for the recipe I’m going to make that love it❤❤❤
Thank you. Enjoy🥰
Thank you for making the recipe for only 1. I will certainly make this. Where can I buy a pan like that?
Love this! Great video
Thank you Lynnette🥰
Hi Nancy, I have a question for you when you measure the flour do You scoop your flour directly in the flour and then level it off with a knife or do you spoon it into the measuring cup and then level it off? I know it can make a difference and everyone measures differently
Thank you so much Nancy, for sharing this recipe for one loaf.
I have a question why do you boil the milk with the butter mixture?
Thank you so much ❤
Hi Helen. It raises the temperature and helps the dough rise and it makes the dough for the Massa Sovada fluffy. I asked my mother the same question when I learned how to make Massa Sovada. In Portuguese it's called massa escaldada. Thank you🥰
Thank you thank you so much for this!
Thank you🥰
Love your recipes Nancy. This video came at the perfect time. Can I use extra butter if I don't have shortening?
Yes you can!👍🏻
😋❤️💯happy Easter 🐇✌️❤️🙏
Thank you. Happy Easter🥰
Hey Nancy thank you so much for this recipe it is so good I just had a question mines came out, so tasty but heavy. Would you know what I did wrong ?
Hi, it can be a few reasons. This is a fluffy airy sweet bread. It can be the measurement of the flour was not exact, or not enough liquid, need more rising time, these are just a few reasons. Practice makes perfect. Don't be discouraged. The flour cups should be 250ml each. Thank you 🥰
❤Thank you so much
Que linda massa amiga ❤
Obrigada amiga.bjs😘
Is there a reason you combine the yeast in the mixer when making 1 massa, but not when you make the 3 or the 6. Thanks again for these recipes😋
Hi George. The 1 bolo massa is a small dough mixture and I don't knead it by hand. The mixer can combine and knead the dough for me. The 3 and 6 bolos, has more dough, therefore, I knead the dough by hand. The yeast is added to all recipes. Thank you😊
Thank you, I made the single massa, it was delicious 😋
Thank you😊
Thank you how long do you bake it for
Hi Ines, bake it at 305F for approximately 1 hour. Place a skewer in the centre of the massa at the 1 hour mark. Depending on your oven.... if you need to leave it longer. leave for additional 5 minutes. Thank you🥰
Hi Nancy. Have a ? Can I use salted butter. That’s what I have at the moments. Thank you so much. 🙏😘
Yes you can,,,, don't put salt. Thank you😘
Thanks
I'm in Fall River so at least a dozen bakeries make this bread. I still want to make it but I have a question. My favorite part of this bread is the side crust where it touches the pan. When done right, I can peel it off like an outer layer. is there something special I should do to make sure that happens? Thank you!
Olá Nancy tudo bem que linda massa sovada ❤️ fica me uma coisa qual é a medida do seu copo é 240 ou 250 gramas desculpa a pregunta beijinhos uma Santa Páscoa 🐣 para si e sua família 😘
Ola Mirta, nada de desculpar... pode fazer preguntas. As medidas dos meus copos são;
1 copo - 250 ml
1/2 copo - 125 ml
1/3 copo - 80 ml
1/4 copo - 60ml
Obrigada pela a pregunta.. Feliz Páscoa🐣
@@diywithnancyg1502 muito obrigada pela atenção beijinhos
Just a question regarding the amount of yeast for one bread-is one tablespoon and 1/2 not alot?? What if used one teaspoonful and 1/2? thankyou
Hi Libby... the measurement of the yeast is what I use to make 1 bolo de massa for a 10" x 4" pan, it's fairly larger than my regular 8" pan. Thank you🥰
Qual a quantidade da xícara que você usa pra medir e copo 250 ml obrigada porque quero escrever a receita 🙌👍
250ml 1 xicara. Obrigada😘
I also add a tsp of vanilla to the milk mixture once it has cooled down.
When my grandma was sill alive, she would put eggs in it at Easter! I loved those hard boiled eggs in it! I couldn't wait for those in it! 😊
Yes, those are folares. Love them. Thank you
I have that recipe here on my channel. Here is the link:
th-cam.com/video/S_-FfLCgllY/w-d-xo.html
What kind of shortening you use is it Crisco blue box or Tenterflakes yellow box ❓❓❓❓
Hi Ivone. I use the blue Crisco box shortening. Thank you for your question🥰
Hi nancy, u did not show us how u removed the sweet bread from the pan. That is a very important step especially with the mushroom head u hv on it. Pls show us. Thxs
I will. Thank you😊
What could we do to keep the MASSa for a longer time not to get ❓❓
Hi Ivone...If I make 3 bolos de massa recipe (for example) I freeze 2 bolos, by placing the bolo de massa in a clear plastic bag (1 in each bag) and placing it in the freezer. When you remove the bolo de massa from the freezer, place it on your kitchen counter to defrost overnight. You will have a soft bolo massa the next morning. (Keep it in the bag while defrosting). I keep my bolo de massa in a clear plastic bag on my kitchen counter when I cut into to it.. keep it nice a soft. I hope this helps. 😘
Hi Nancy I am at Wheatley Ontario I know it’s far
Em português se faz favor!
See the description
Os ingredientes esta escritas em Portugues na caixa de descrição. Obrigada
How do I get your recipe translated intoEnglish.
Hi Pam, if you watch the recipe, as I'm placing the ingredients I list the quantity and list the ingredients, as I go along. Thank you😊
I made it today and it did not rise like it should have. What did I do wrong
Can you double this recipe?
I have a recipe for 3 and 6 bolos de Massa Sovada. Here a the links below;
3 bolos de Massa Sovada
th-cam.com/video/ebPN93k0xwY/w-d-xo.html
6 bolos de Massa Sovada
th-cam.com/video/QFj6MLd3QZ8/w-d-xo.html
Thank you😊
Has anyone had success with this recipe? I’ve tried twice now, with no luck. Both times after the 2.5 hour rise, the dough deflates back to batter. And while it does rise to the top of the pan. The baked texture is crumbly not fluffy. What’s the scoop?
So I inharited my grandma’s recipe. I’ve made it the same way everytime!. Last two times I’ve had to throw it away yes away. Please tell me I’ve asked everyone in my family who makes it. I know maybe an outsider can help. My dough rised WATERY. I check yeast date so wasn’t that. I use name brand flour. Room temp was perfect. So I’m lost and didn’t make it again. And I have had a success the other times I made it. Ugh cried both times I had to through it out.
Btw I come to your page a lot for recipes.
Hi I show the recipe step by step, and this is a recipe. The measurement of the flour needs to be exact. Each cup of flour should be 250ml. It may be that you have too much liquid. The butter and milk measurements are on my description. When you are kneading the dough and you find it's sticky "NOT WATERY" then you are on the right track. As you knead it and let it rise, the dough will become thicker and fluffier. If you find it's watery when kneading (1st knead) add 1/2 a cup of flour at a time. Don't throw it out. If you end up adding more flour, you may end up with 2 bolos de massa instead of 1 large one. Email me at diywithnancy@gmail.com with any questions. Send me photos if possible. Don't be discouraged... practice makes perfect. Thank you😊
Thank you.🥰
@@diywithnancyg1502 thank you!!!. I’ll definitely try it again forsure. Got asked again to make it for the festa auction. I’ll take your advice and try adding a little of flour!. Thank!!!.
Where is the translation? I don't read Portuguese
Hi Kathy, if you watch the video, you will see that I speak English,, and the ingredients are listed in English as I make the sweet bread. Thank you😊
I’m not sure what I did wrong, but it did not rise much😢I tried this recipe twice. Help Nancy🙂
Check the expiry date on the yeast.
1 1/2 tablespoon of yeast? Is in it to much. Won’t you taste the yeast ?
It's a large loaf. You don't taste yeast.
Can you please do your recipes in English?
Hi there.. All my recipes recipes are in English. If you watch the recipe, you will see that I speak English while making this recipe and the ingredients for this recipe are also in English. Thank you.😊