Portuguese Massa (Sweet Bread)

This recipe comes from Sabor dos Acores a Portuguese recipe vlogger with a ton of great recipes on YouTube and on her Facebook page. Here is the translated version of her recipe.

Recipe makes 3-4 Sweet Breads, 30-40 Slices
Prep Time: 4-5 hrs
Cook Time: 45-60mins
myWW Blue plan 5SP, Purple plan 5SP, Green plan 5SP

Ingredients: 

Yeast:

1 Tbsp dry active yeast

1 tsp sugar

1 Tbsp flour

1/3 cup warm water

1 1/3 cups sugar

1/2 tsp salt

Zest of 1/2 lemon

6 eggs

1 1/2 cups 2% milk

125gm Becel Light Margarine 

6 cups flour

1. Start your yeast. In a bowl mix the yeast, sugar and flour to combine before adding the warm water. Add the warm water and stir until everything is dissolved. Set aside. NOTE- is you have granite or marble counter tops I suggest putting your bowl of yeast on your stove top to let it rise. Granite and Marble counter tops tend to absorb heat. This might affect the rise of your yeast and later on the rise of your sweet bread. Check out this video on using and properly activating different types of yeast.

2. In a large measuring cup or microwaveable bowl add the milk and margarine. Place in microwave and heat for about a minute on high to melt the margarine. Remove from microwave and stir to ensure all of the butter is melted. 

3. Using your mixer add the sugar, salt, eggs and lemon zest to the mixer bowl and beat this until it is pale and creamy. Approximately 2-3 minutes. 

4. Add the milk and melted margarine continuing to mix for another couple of minutes. 

5. Add yeast, mixing until yeast is combined well with batter. 

6. At this point if you have a dough hook on your mixer switch out to this, if not your mixer should be able to tolerate this batter/dough as it is not a heavy dough like regular bread. If after adding the flour your mixer doesn't seem to be mixing it well enough you may need to dig in and use your hands. 

7. Add the flour to the batter and mix until you have a dough with an elastic consistency. It should not be thick or "doughy" like bread. 

8. Spray a large mixing bowl with cooking spray and scrape out the dough into the bowl. Try to avoid placing your dough on a cold surface, like granite as it will prolong the rising process. I keep mine on my dining table. I put a table cloth down, then place the large bowl into a garbage bag. This is a trick to help keep the heat in. Then I cover with a blanket to keep the dough nice and warm to help the rising process. 

9. Let the dough rest for about 15 mins and then do a quick folding of the dough with your hands. Make sure to have a bowl of water handy to wet your hands for this step. See video below. 

10. Re-cover the dough and let it sit for about 2 hrs or until the dough has doubled in volume. Once it reaches this point it is ready to be placed in the pan(s) you are using. I ended up using 3 8" cakr pans and 1 loaf pan.

11. Spray the pans you are using generously with cooking spray. Have a bowl with water ready for your hands because this will make it easier to manage the dough. Grab the dough and pinch it off. Work it in your hands, folding the dough in a few times. Then place in the pans. Time for the 2nd rise. Return the dough to its cozy, warm spot and keep covered for about another 2 hrs, or until it almost doubles in size. Depending on the temperature of your home or where you have your dough sitting the timing for the rise will vary.

12. Preheat oven to 300. Beat an egg for the egg wash. Take a sharp knife and make a cross or star shape in the top of the massa/sweet 
bread. Then using a brush, brush on the egg wash over top of the massa/sweet bread. Bake at 300 for 1hr or until the sweet bread is golden brown. You don't want to over cook because it will be too dry. Ovens vary so at 45mins be sure to check it. 

13. Remove the sweet bread from the pan and let it cool before cutting. It will be hard to resist. If you do end up cutting it while it's still warm - spread a touch of butter or margarine on there...sooo good.