Massa suada

Ingredients for 2 servings:

• 2 points yeast (dry yeast)
• 1 pinch(s) of sugar
• 225 g sugar
• ¼ cup water, lukewarm
• 900 g flour
• 1 tsp salt
• ¼ liter milk, lukewarm
• 3 eggs
• 125 g butter, in flakes
• 2 tbsp butter, soft
• 1 egg(s), lightly beaten

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

sweet Portuguese bread

Sprinkle the yeast and a pinch of sugar into 1/4 cup of lukewarm water. Let stand for 2-3 minutes, then stir to completely dissolve the yeast. Set the bowl in a warm place for 8-10 minutes until the mixture has doubled in size. Pour 225g of sugar, 600g of flour, and the salt into a deep mixing bowl. Make a well in the center and pour in the yeast mixture, milk, and eggs. Stir gently with a large spoon, then beat vigorously until all ingredients are well blended. Add the butter flakes, followed by up to 300g more flour in small portions until the dough forms a soft ball. If the dough is difficult to stir, mix in the flour by hand. Turn the dough out onto a lightly floured board and flatten it with the heel of your hand several times, pressing it forward. Punch it down and continue kneading in this way for 15 minutes, until the dough is smooth and elastic. Form the dough into a ball and place it in a large, lightly buttered bowl. Dust the surface with flour, cover with a towel, and set aside in a warm place for 45 minutes to 1 hour, or until doubled in size. Using a pastry brush, brush the bottom and sides of two 25 cm (10 inch) casserole or tart dishes with 2 tablespoons of softened butter. Flatten the dough once with your fist, then place it on a lightly floured board and let it rest for 10 minutes. Divide the dough in half and shape each half into flattened round loaves, about 20 cm (8 inch) in diameter. Place in the baking dishes and let it rise in a warm place for about 40 minutes. Preheat the oven to 175°C (350°F). Using a pastry brush, brush the tops of both loaves with the beaten egg. Bake on the middle rack for about 1 hour, or until the crust is golden brown. Place on wire racks to cool.