MAZZA SAVADA (Portuguese Sweet Bread)

Beth M.

By
@BakinTime

This is served especially around Easter time, but it's wonderful any day! Thick slices toasted or plain, tempting with butter, but delicious as is. Round and high, shiny and golden brown outside, and a beautiful rich yellow inside. This came from the 1954 cookbook,Vineyard Fare,first edition, and later it appeared in the 1963 edition, by the same volunteer,Mrs. Charles G. Norton.


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Serves:

10-12 large wedges

Prep:

8 Hr

Cook:

1 Hr

Ingredients

1 c
sugar
1/2 c
shortening
1 1/2 tsp
salt
1 c
milk heated

DISSOLVE THE SUGAR, SHORTENING, SALT IN MILK

COOL TO LUKEWARM; COMBINE WITH OTHER INGREDIENTS:

1
yeast, cake dissolved in 1/4 cup warm water
4
beaten eggs
1/2 tsp
lemon extract
1/2 tsp
powdered mace
5
to 6 cups flour

Directions Step-By-Step

1
Set this sponge over-night. Cut down in morning. Shape in two round loaves using layer cake pans(greased.)
2
Let rise about an hour.
Bake at 350 degrees for 1 hour.

About this Recipe

Course/Dish: Sweet Breads
Hashtags: #sweet, #light, #traditional