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The Best Portuguese Sweet Bread Recipe (Massa Souvada)
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- เผยแพร่เมื่อ 26 เม.ย. 2020
- Be sure to like this video and subscribe if you enjoyed the recipe! Let me know down in the comments what recipes you may want to see me do next time! Thank you for watching!
Starter Sponge:
4 pkgs. Fast acting dry yeast (Saf Gold preferred)
2 tbsps. Sugar
¼ cup. Flour
1/2 cup. Warm Water (about 120 degrees)
5.5 # bag of 5 Roses pre-sifted bleached flour
2 cups bread flour (King Author)
1 dozen large white eggs
3 egg yolks
5 ½ C. sugar (superfine like Domino’s)
2 tsp. salt
5 C. Milk
3 sticks butter and 1/2 cup. Vegetable shortening
1 tsp. lemon extract
Zest of one lemon (no white just rind)
Egg wash: 2 eggs beaten well
1. Prep all ingredients and have ready to start process.
2. Place milk in medium size pot and scald
3. Melt butter, shortening and zest keep warm
4. Create your starter sponge in a 2 qt glass dish, mixing all ingredients well with whisk until frothy and well blended. Place in warm place covered with plastic wrap for about 10-15 minutes or until more than doubled in size.
5. Beat eggs and sugar in a stand-up mixer or hand mixer until light and fluffy takes about 5-10 minutes. Gather all components close to each other to begin process.
6. Place flour in large 18Qt. bowl that will fit in your oven to stay warm.
7. Add Egg mixture and begin to mix with a wooden spoon. Slowly add the milk as to not cook eggs (this is called tempering). Once ½ the milk is incorporated you may add the remaining milk, ½ the butter mixture and the risen yeast sponge.
8. Continue to mix until there is no more dry flour visible. Be sure to get all flour on bottom of bowl. Dough should be wet and soft, cover with tight plastic wrap and place in a warm spot for 15 to 20 minutes.
9. After the 15-minute pause uncover dough and add remaining butter (warm up again if cold).
10. Begin kneading slightly in bowl by bringing dough in from bottom sides and over to center in 4 different directions until butter is well incorporated. Dough should be smooth and have some resistance. Clean sides of bowl and cover tightly with plastic wrap.
11. Place In a warm oven to rise and double in size (if oven does not stay warm long, I also put a cup of boiling water in the oven and change out periodically). This process takes about 2-2 ½ hours.
12. Dough has risen and looks light and fluffy. Time to place in six greased tins. These can be 9” cake pans or store-bought aluminum disposable pans like a cake pan but a bit higher.
13. Punch down dough and with well-greased hands form round dough balls folding the edges in until it is nice and round. These balls should be enough to fill pan halfway.
14. Baste tops with egg wash mixture and place back into warm oven for second rise. Make sure shelves are adjusted in oven as well for final baking. Leaving enough space in-between and around the pans for rising. The second rise again should double, and the dough will come up slightly above the edges of the pan. When risen, remove pans from oven and preheat to 325 degrees.
15. At this time while oven is pre-heating, you can cut slits on the top of the dough to allow for more expanding. A very sharp knife or a clean razor is best.
16. Baste the breads with egg wash one more time and place in oven. Should bake for about 45 minutes, rotating if needing for even browning. Check the dough with a bamboo skewer, if skewer comes out dry the bread is done.
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Thank You for this wonderful sweet bread recipe. My folks came by ship from Azores to RI then train out to Calif. Hard working families who all did well without handouts. 🙏🏻🇺🇸🇺🇸
Reminds me of the many mornings I woke to the sweet indescribable aroma of sweet bread being baked by my mom. Miss my mom [mae] so much, as well as the taste of home made sweet bread along with a cup of coffee. Eternal gratitude for my Portuguese heritage.
Just looking at the final loaves I am thinking of my grandmothers bread. Tasty and delicious. Great video. Thank you for your demonstration.
Super recipe! I would love to see a recipe for just 2 loaves of Massa since its only me that will be eating it and don't have space to store all 6. thank you ^_^
This is honestly the best recipe for I’ve seen for massa
I am Portuguese and made sweet bread but you make it so easy thank you for the recipe every time I make I can move my arms for a couple days I am making your way for sure thank you
This recipe looks great, I can't wait to try this!! Thank you!!
Angelo, thank you so much for the video. You made it look so easy. I really enjoyed watching this and will be making Sweet bread using your recipe and steps.
By far the best bread. Lovely. Thank you.
Awesome video, easy to understand and it looks delicious! You need to do more videos! Especially more Portuguese food. 😃
Thank you for sharing the recipe and the process, which is very helpful.
My first time making Portuguese Sweet Bread. It came out amazing! Thank you for sharing your easy sweet bread recipe.
Made these today and they are fantastic
Awesome video angelo, I'm gonna try ur receipe.
This is amazing. Can't wait to make it this weekend
Good work,looks so easy. A pleasure watching you, Angelo👍🏽🇵🇹
I really like your method for Portuguese sweetbread! It seems so much easier and straightforward than how I was taught. I’m making it next week!
This is the best looking sweet bread on youtube, great recipe!
Fantastic sweetbread!! A true labor of ❤️. Thank you for sharing Angelo. Tom Scagnelli
Fantastic video! Very well explained. I feel I can actually try this recipe and be successful. Thank you for this video. PLEASE MAKE MORE PORTUGUESE (Sao Miguel Acores) RECIPE VIDEOS
Linda massa Parabéns thank you for the recipe
Great recipe!! Made it today!!
Great recipe....turned out amazing!!
Looks amazing. Can't wait to try it!!!! Id love to make arroz doce
Made this today, worked out very very well
This is the best video I have ever seen for step by step instructions baking it isn’t long and drawn out very easy to follow explains instructions awesome can’t wait to get up tomorrow and make it. Thank you
I just saw your recipe I like it thank you.
Best bread ever made your bread Saturday my family love it.Just want to say thank you.
Angelo had to come and thank you for this recipe. I had my iPad in the kitchen and followed all steps: first time and it was so good: thank you
Loved this recepi will defenitly try it
Wonderful recipe. Thank you Angelo. It’s the second time I’ve made this recipe following your instructions. Perfect each time. Happy Easter!!
Beautiful!
Beautiful sweet bread
Thank you so much for this wonderful recipe. My mother can no longer ger make it so to have your recipe makes me proud to carry out your tradition. I would love to see and have recipes for other breads besides sweet bread. Thank you so much very appreciative of your time effort and sharing this on You Tube
I add a bit of vanilla to my Portuguese sweet bread. It just enhances the sweet taste even more.
THIS IS MY FAVORITE BRED EVER. SALUDOS
You did such a great job 👏👏👏
Hello angelo I'm new to this channel loved your sweet bread recipe I make 10 pounds every yr for Easter but I'm definitely going to try yours thank you and good luck good work your the first I've seen kneading the bread just like my mom use to thanks again
Thank you so much I already did your sweat bread a few times came out very good just like yours I know wow to do it but I like to try new recepiesyours is dilicious I have it right know in the oven for Easter happy easter
Wow Beautiful Massa Sovada you make it so easy Looks amazing Thank you for thr recipie ,hugs with big Like from Canada
Very well explained its olmost like mine just the king arthur four i did not use before but i am goig to use know thank you for share this recipe
Thank you looks very good
Very nice. Thanks for the video.
Wow!! Thank you so much for posting this! Its one of the best videos I've seen on Massa Sovada to date. Easy to follow and the result is 👌🏼. The perfect treat at Easter Time 👍🏼
That's what my folks made folares out of, too.
Love it so beautiful tank you for sharing merry Christmas happy new year
Very good job Angelo,please have more videos ❤
Tried your recipe for the first time it was delicious exactly the way I like it. Will definitely be making it again. Thanks for posting this video it was easy to follow and very well explained.
I just want to take the time to thank you Angelo. I am a first generation portuguese living in Canada. I have been using your recipe consecutively for every Easter and Christmas, it never fails! My first time making it I was only 20 years old. I will be using your method for life! Everyone loves it, believe it or not it’s better than my avo’s😂😅
Thank you for helping me keep my heritage strong in my family ❤️ all the best, happy Easter
this the second time iv watched this and you make it look so easy follow the way you explain :) i know it more easter bread but im going to make it for Christmas
Could you please do a video on how you make malasadas and classic Portuguese buns? Grew up on those in the 1980s, and would love to know your process. So many people have recipes out there but I can tell the taste and textures are not traditional Portuguese. You're the man Buddy! I'm making the sweet bread to enjoy on Christmas morning! Glad I found your channel!!
Beautiful!👏🏻👏🏻👏🏻🇵🇹😍
Very nice looks good yummy
Great recipe ❤
Thank you for sharing ,love the way you explained everything I'm Portuguese but really not that good at baking.You made it seem so easy.
Just like my grandmother used to make. I don't know if she used the lard, I was just a little kid back then standing on a chair, as my grandmother mixed her ingredients for the sweet bread. I would eagerly wait till the bowl was empty to eat the little bits of raw dough with my fingers, LOL.😅 My grandmother always saved a little tiny bit of raw dough that she knew I loved to eat. Her kitchen table was filled with a variety of sweetbreads she would make for the family and a few friends. I remember the little breads that looked like turtles. Those were for the kids, me and my cousins! And what a wonderful aroma from the fresh baked breads that filled the house, just thinking about it brings a smile to my face and a sense of joy to my heart. 😊 This was like a stroll down memory lane for me! My grandmother Rosa was from San Miguel Portugal, such a beautiful island!😊
french toast heaven
Very good eu faço igual eu sou portuguesa
Very nice I love that
Thank you so much for your recipe and your easy to follow instructions. This was my first time making masa. My mom made masa all the time and we felt bad because it was to make masa. I made this for my first time and my family said this was the best masa they ever had. They couldn’t believe this was my first time making it. So thank you!
Thank you so much for sharing Angelo! My husband is portuguese and I fell in love with Portugal and the food! This is my first attempt at sweet bread. I followed your video to a T and they turned beautiful 😍 and delicious! I'm a visual learner so you doing a video was the best thing ever. I hope Easter Sunday I can see my mother in law smile (as she use to make this before I met my husband but unfortunately she can't physically do it anymore.) God bless you at this Easter! ✝️
I love it
WOW you are excellent beautiful sweet Brad Comgreatulachons ☕🇨🇦🇵🇹
Never se man cooking sweet Brad!! before wow amazing 👍
Great video!
Excellent video , obrigado
This is great! My mom used to make this but back in the day we didn’t have an oven that would stay on “warm” lol but she used the same bowl as you! The measurements are a little different but I’m going to try your way Monday 😊 thank you!
Wow that is a good amount of sweet bread. I make less than half of this. Yummy
We made this yesterday, it came out so delicious, light fluffy almost! We shared with friends who said they never had anything like it! it is a huge labor of love, but oh so worth it!
Hi just wondering if you could let me know how many grams of butter this recipe calls he mentions 3 sticks of butter but where I live the butter comes in 454 grams blocks
Best recipe and video on TH-cam
First, thank you for this video! And thank you for your great written recipe and instructions! I’ve tried several Portuguese Sweet Bread recipes (in a quest to have a reliable recipe) and have had lots of failures and “almost” right breads. This recipe is the easiest and comes out the best!!! I’ve cut the recipe in a quarter - so it makes one loaf and 4 rolls. Note to anyone making this - the yeast matters. The Saf Gold yeast makes a big difference!!
Hi Linda - Would you please share your scaled-down recipe? I just want to make one loaf as I'm cooking for two these days. Thank you!
Sure!
For 1 and 1/2 loaves (I make 1 large loaf and 4 rolls or 2 smaller rectangular loaves)
Starter Sponge:
1 and 1/2 tsps. Sugar
1 tbsp Flour (don’t pack it - a light tablespoon)
2 tbsp Warm Water (about 120 degrees - add yeast after water is mixed with flour and sugar)
1 tablespoon Fast acting dry yeast (Saf Gold preferred)
Bread Dough:
684 g flour (there are 120g in one cup)
- Original recipe calls for 624g regular flour
(I use Gold bleached flour - bleached being more refined than unbleached.
- And 60g bread flour (King Author)
*** I use 342g bleached flour and 342g bread flour
3 large white eggs
1 egg yolk
1 1/4 cups plus 2 tbsp sugar (I use regular sugar)
1/2 tsp. salt
1 1/4 cups Milk
3/4 stick butter and 2 tbsp Vegetable shortening
1/4 tsp. lemon extract (optional)
1/2 teaspoon of mace (optional - not in original Angelo’s recipe - but used by my grandmother)
Zest of one lemon (no white just rind) - I don’t use this
Egg wash: 1 egg beaten well with whisk
More about the flour: I’ve made this with all bread flour and the bread was a bit too delicate to survive the toaster in one piece. I’ve make it as in the original recipe, and the rolls were not fluffy enough (the loaf was fine). So, I’ve settled on 1/2 and 1/2 with the flours. The bleached flour will help with rising, as does the bread flour. Experiment for your favorite combination!
If you make the 2 loaf pan loaves, you can freeze one!
@@LS88231 Thank you so much, Linda! All the best to you!!!
@@LS88231 It really was thoughtful that you took the time to write it out, thank you from here as well! 😁
Awesome video! Would love to see pizza dough! 🍕
Looks good 👍
Me encanta la receta del pan lo Unico que me gustaria que la repitiera en pequeña cantidad soy una principiante y no me atrebo a preparar esta cantidad .Gracias por compartir ,su receta SE Ve deliciosa
Thank You!!
Hi Angelo! Thanks for this video! I haven't had real sweet bread since I lived in Fall River, MA back in my teens. I can't wait to bake a few of these! Can you tell me what size the pans you are using?
Very nice! My mom would be proud :)
In Portuguese I I can tell you you do a good job
They look delicious! Could u make popsecos for another video?
Angelo ,thank you so much i just made today the best massa ever maked.I love to see more recipes from you if you use Facebook please let me know. Happy new year ❤
This is an excellent video - Thank you!!! Question - where did you find your pans and what "size" approx.
Oh, thank you so very much for this video. My Dad ALWAYS made it and I always took advantage of his bread. Now I wish I had watched him. His recipe called for sweetened condensed milk also, And I wonder if this made it sweeter? I LOVED his and can't duplicate it :( So I'm going to try yours. TY Sir, well done and you made it look so easy lol
Oh my goodness I wish I watch my mom make Portuguese sweet bread 🍞
I'd love a recipe for those Portuguese pops we used to eat with kale soup.
Pop secos
Obrigada👏👏👏
I miss my Mama and my Aunt and my Grandma SO very badly.
Johnson and Wales? Yes! I will sub. Looks great.
Hi! This looks amazing! I see that you’ve posted the recipe by volume, but I was wondering if maybe you could do it by weight as well? It’s a lot of masa for my house of 2.
I can't believe how generous you are in presenting this detailed video. My family only went to Fall River from New York occasionally when I was a child. There we had superlative sweet bread (Massa souvada) from a family favorite bakery whose name I have forgotten. I loved it so much and I am hopeful that your beautifully executed recipe will match their exquisite bread. Thank you so much for sharing this elegant recipe. Kind Regards.
Could have been the Sunrise 🌅 Bakery 🥯. Myself and my wife go there to get their Sweet Bread 🍞! Absolutely delicious 😋!!!
@@saxonsteve not in Fall River
@@lindegirl333 You are correct. New Bedford and Dartmouth have the bakeries 🧁.
Good baker 👍👍👍
Wow!! You make this look soo easy. Question for you though. Have you using boiled potatoe then mashing it?
sheezeeeee that alot of dough. job well done.
A good old fashioned recipe for Portuguese chicken and rice like from the 60s or 70s from the azores..
great video!~ what size pans did you use? is the depth 3" or 4"?
hey there, don't forget to hit that like button!!
Angelo you are the best!!
I loved this. I really did. Any suggestions on scaling it down to a pound and a half of flour?
Don't know but they look like angel food cake pans. He uses 9" dia.(in recipe detail). Look around for something close.
Nice video. I have made seeet bread for years and it’s nice to see other methods. I am just wondering why the three added egg yolks? Thankyou.
Wonderful bread! Angelo, can you break down the recipe to make 2 pans instead of 6? Thank you.
Yes you can 😃
Nice
Hello from R.I.
Love your demo and I’m going to give it a go this weekend. I would love to know we’re you buy your pans,flour and yeast... Thanks 😊
Hi! Did you end up trying it?
I have a question I made the sweet bread the first time and it came out so good , but the second time it took hours to rise I have in the oven on warm but I don’t know why this time is taking longer , can you tell me what I’m doing wrong
I am going to try but is to much for my house of two I hope one day you make a small recipe thank you