Recipe By Anonymous
Published Apr 29th
Prep 10m Cook 25m Additional - Ready In 35m
Servings 6 - 9x5 inch loaves Calories 208.9

This is an original recipe for Massa Savada. It’s from my Portuguese Grandmother ‘Vova’ who was from Sao Miguel in the Azores. This recipe is very large; you may want to divide it in half.

Recipe Ingredients

  • 3 cups milk
  • 1 cup butter
  • ½ cup shortening
  • 5 cups white sugar
  • 3 (.25 ounce) packages active dry yeast
  • ½ cup warm water (110 degrees F/45 degrees C)
  • 12 eggs, beaten
  • 16 cups all-purpose flour
  • 1 egg
  • 2 tablespoons water

Cooking Directions

  1. 1 Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening; stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water.
  2. 2 Stir 12 eggs and yeast mixture into milk and sugar; beat well. Pour all of the flour into the milk/eggs/sugar mixture; stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise again until doubled, about 45 minutes.
  3. 3 Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C).
  4. 4 In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped.

Nutrition Facts

  • Calories 208.9
  • Carbohydrate 35.7 g
  • Cholesterol 41.2 mg
  • Fat 5.4 g
  • Fiber 0.8 g
  • Protein 4.5 g
  • Saturated Fat 2.4 g
  • Sodium 35.7 mg
  • Sugar 14.5 g


  1. Thank you for this recipe. I lived in the azores on Terciera and fell in love with portugese sweet bread. I am so pleased with this recipe. Thank you again
  2. Had trouble getting to rise the first time. Used Rapid rise the second time and it worked wonderful
  3. I have been making Portuguese sweet bread for 30 years and was looking for a recepie that was less dense. This one got a 5 for flavor and texture but a 3 for instructions. It took far longer to rise and cook than indicated. The full recipe is not for is a LOT of - Read more ...
  4. I LOVED THIS! I made this bread for my high school grad party, and this was the main attraction!! This recipe made 6 loaves, and in less than 24 hours, all the loaves were gone. I read that people who reviewed had trouble getting the dough to rise, so I decided to add one extra - Read more ...
  5. Don't complain. Look at the recipe -- sugar and eggs at that amount slow down the rise time. You can either let it rise longer or add a tbsp of yeast to the ingredients. You'll have a lighter loaf. Otherwise if you like denser give it some time to rise. Overall excellent recipe for such - Read more ...
  6. This is a very good sweet bread! Contrary to the earlier reviewers' negative comments I think this type of sweetbread is supposed to be rather dense which is exactly the appeal. If you bake all 6 at the same time however increase bake time to 45-50 minutes at sea level and rotate the pans between - Read more ...
  7. There must be amisprint on this recipe it never stiffened up I could have poured it into the pans. I have made this before so I know what to expect and this was not it.
  8. I don't know if yeast I used was just bad but I made this recipe for Easter and the dough never rose. The bread ended up being more like a loaf cake or a spice cake/bread consistancy. I wouldn't recommend using this recipe if you want a fluffy sweet bread.