MAZZA SAVADA (Portuguese Sweet Bread)

1
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.

Rating:

★★★★★ 2 votes

Comments:
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

How to Make MAZZA SAVADA (Portuguese Sweet Bread)

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.

Printable Recipe Card

About MAZZA SAVADA (Portuguese Sweet Bread)

Course/Dish: Sweet Breads




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