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Ingredients
- 2 pkt active dry yeast
- 1 c. granulated sugar
- 1 Tbsp. granulated sugar
- 1/4 c. lukewarm water
- 5 c. all-purpose flour up to 6 c. flour
- 1 tsp salt
- 1 c. lowfat milk, lukewarm
- 3 x Large eggs beaten
- 1/2 tsp nutmeg grated
- 1 stk butter, softened cut in pcs
- 1 x egg beaten
Directions
- Method: Preheat oven to 350F.
- In a small bowl, combine yeast, 1 Tbsp. sugar, and lukewarm water. Gently stir contents. Cover with a towel and let stand for 10 min. Yeast mix should bubble.
- In a mixing bowl, combine flour, nutmeg, and salt. Stir together. Make a well in the center of the flour. Pour in yeast mix, beaten Large eggs, softened butter, and lowfat milk. Work together into a dough. You may want to use your hands to work the dough together.
- On a lightly floured surface, knead dough for 10 min. Place dough back into mixing bowl, cover with a towel, and allow to rise in a hot place 1 1/2 hrs, or possibly till the dough has doubled in size.
- Remove dough from bowl, punch dough down, and knead for another ten min. Split the dough in half and shape into two round loaves. Place loaves on a baking sheet. Brush the remaining beaten egg over the tops of the loaves. Bake at 350 F for 55-60 min, or possibly till loaves are golden. Remove loaves from oven and allow to cold for at least 15 min.
- Slice and serve.
- Makes 2 9" round loaves
- Sweet Bread
- Inherited from the Portuguese, in the interior of Brazil massa sovada comes scented with the air of nutmeg. Perfect for breakfast, as a simple dessert, or possibly with an afternoon tea.
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