Oak Bluffs Massa Sovada
Experience the sweet, pillowy delight of Oak Bluffs Massa Sovada, a traditional Portuguese sweet bread with a rich heritage rooted in the island rhythms of Martha’s Vineyard. This recipe features a perfectly balanced blend of creamy whole milk, unsalted butter, and aromatic vanilla, elevated by the bright zest of fresh lemon. The dough, soft and silky, is gently kneaded and left to rise twice, ensuring an airy and tender crumb. Baked to golden perfection, this bread boasts a subtle sweetness that makes it perfect for breakfast, brunch, or an afternoon treat. Whether served warm with a pat of butter or enjoyed plain at room temperature, Oak Bluffs Massa Sovada is a comforting nod to old-world baking traditions. Plus, it can be stored for a few days, making it ideal for sharing or savoring for longer.
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Recipe Information
Ingredients
- 6 cups all-purpose flour
- 1.5 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 0.75 cup unsalted butter
- 2.5 teaspoons active dry yeast
- 0.25 cup lukewarm water
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Instructions
Dissolve the active dry yeast in lukewarm water and let it sit for 5-10 minutes until foamy.
In a small saucepan, heat the whole milk over low heat until warm but not hot. Add the butter and stir until melted. Set aside to cool slightly.
In a large mixing bowl, combine the sugar, eggs, lemon zest, vanilla extract, and salt. Beat until well combined and pale in color.
Slowly add the cooled milk and butter mixture to the egg mixture, stirring constantly to prevent curdling.
Gradually mix in 3 cups of the flour to form a smooth batter. Add the yeast mixture and stir until fully incorporated.
Gently knead in the remaining 3 cups of flour, one cup at a time, until a soft, smooth dough forms. If the dough is sticky, add a little more flour, but avoid over-flouring.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free spot for about 90 minutes or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a round loaf and place each in a greased 9-inch cake pan or similar-sized pan.
Cover the loaves with the kitchen towel again and let them rise for another 60 minutes or until puffy and nearly doubled.
Preheat your oven to 350°F (175°C).
Bake the loaves in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Remove the loaves from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, plain or with butter. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.7 g | 148% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1331 mg | 444% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 868.5 g | 316% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 315.0 g | ||
| Protein | 123.8 g | 248% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 602 mg | 46% | |
| Iron | 39.0 mg | 217% | |
| Potassium | 1756 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
