massa sovada MAKES ONE 9-INCH ROUND LOAF
grandmother Leite and aunts Irena, Exaltina, and Lourdes have marathon assembly-line baking sessions in which M ywould they’d make dozens of loaves of massa sovada for the family. These weren’t the mini loaves you see in Portuguese markets today —they were huge affairs, fifteen inches in diameter. This slightly sweet bread, with just a hint of cinnamon and lemon, is perfect breakfast and snack fare. I also like to let it stale a bit and make fatias douradas, similar to French toast (see the Variação). ½ CUP WHOLE MILK 4 TABLESPOONS UNSALTED BUTTER, PLUS MORE FOR GREASING ⅔ CUP PLUS 1 TEASPOON SUGAR ¾ TEASPOON KOSHER SALT 1 PACKAGE ACTIVE DRY YEAST 2 TABLESPOONS WARM WATER (110°F) 3 LARGE EGGS 1 LARGE EGG YOLK 4 CUPS UNBLEACHED ALL-PURPOSE FLOUR, PLUS MORE IF NEEDED ¼ TEASPOON GROUND CINNAMON GRATED ZEST OF ½ SMALL LEMON
1. Heat the milk, butter, the ⅔ cup of sugar, and the salt in a medium saucepan over medium-high heat, stirring frequently, just until steam begins to curl up and bubbles form around the edges, about 5 minutes. Set aside to cool to lukewarm.