At last a cook who uses a spatula to scrape the ingredients of the recipe in order to use the entire measured amount. Wonderful demonstration Nancy. People learn technique from watching. Thank you.
Those look amazing, just add and egg in the middle and it's ready for Easter. Thank you for sharing this recipe I've been looking for one to follow and yours is perfect for me.🙂
I could eat all three of them. That’s a thing of beauty. Thank you very very much for bringing that to us so we can learn how to make it. Thank you from a transplanted Porgie from the newBedford.
Look so ymyumm i’m going to make some right now. Thank you so so much and Portuguese been here for so long. I forgot it right sometimes I’m from Villafranca.
Boa noite cara linda hoje mesmo fiz a tua receita da tua linda maca sai os tres lindos bolos obrigado pela tua receita uma delicia daqui de Montreal um abraco 👍🏼😘
@@diywithnancyg1502 Question 1. May l use Quick Yeast instead of Active Yeast? 2nd. First and second Kneads How many minutes do we Knead? 3rd. Do we circle the oil around the first and second Knead? 4th. Must l use Shortening? I know it was always used but??? 🤔 Greatful for the recipe, will try to make it even smaller..hopefully it will turn out ok. Nancy. Thank You. Happy Easter to you and yours. Stay Safe 😉 ☺ 😘
Hi Judy... 1. Yes you can use quick instant yeast. 2. Knead for about a minute or so. 3. It's ok if the oil is mixed into the dough during kneading. You can substitute butter for the shortening. For example. this recipe you will need 1/2 cup of butter and 4 Tablespoons of shortening.. (replace the 4 Tablespoons of shortening with 4 Tablespoons of butter) I hope I answered your questions. Happy Baking 🥰
@@diywithnancyg1502 WOW Thank You for answering so quickly. Yes All Answersed. Wow...you are an Amazing young woman. So Grateful for your Kindness. Hopefully you're young ladies follow you in your footsteps.. they will enjoy becoming wonderful Cooks. 😆😘😉 Stay Safe
Hi Nancy the massa looks great i havent done your massa recepie but i have tasted massa that your sister in law did and even dough it wasnt fresh from the same day itvwas delicious and it looked like it was done the same day
Thank you so much Louisa for your kind words.🤗 Here are a few links to my Bacalhau recipes that I have here on my channel. Bejinhos😘 ua-cam.com/video/aBPNSFmS_CU/v-deo.html ua-cam.com/video/W1w28jG7f6c/v-deo.html ua-cam.com/video/rOcLHazRG34/v-deo.html
Nancy, love your channel. I made this recipe this weekend and found the dough much stickier than when I make a big bag of flour of bread. Silly question, do you scoop your flour or spoon it into a measuring cup? I tend not to scoop but fill my measuring cup. Just wondering if I didn’t have enough flour. The massa turned out very well in spite of that. I think next time I will scoop and see if it makes a difference. Thanks for all the recipes.
Hi Joan, I use a 250ml dry ingredient measuring cup and I scoop the flour and level it. It's ok if your dough is sticky. Use some vegetable shortening on your hands to avoid the dough from sticking to your hands when you are placing it in the pan. The massa will be light and airy once you place the dough in the pan and let it rise. You can email me at diywithnancyg@gmail.com Happy Baking😊
I have a recipe here on my channel for 1 bolo de mass sovada/1 sweet bread. Here is the link to the recipe. Thank you😊 ua-cam.com/video/J2PukB55K6I/v-deo.html
Thank you for this recipe Nancy for a smaller amount. Where in your house do you place the massa for rising? I think my mistakes have been 1) using an electric blanket (maybe too hot) 2) putting in front of an electric fireplace over the weekend. I think maybe too much heat deflates the dough?
Hi Melinda. I let the massa rise in my kitchen island or table. Here are a few tips; 1. The best time to make massa for me is later in the evening...8 or 9 p.m. or very early in the morning 5 or 6 am, that way you can give the dough time to rise; 2. Cover the dough with 2 or 3 towels or blankets. 3. Make sure your yeast (if using dry yeast) is not expired; 4. You can place towels or blankets in the dryer to keep them warm and use them to cover the dough. My mother placed the dough for the massa in the furnace room to rise... that was her warm place in the house. Try not to keep uncovering the dough.. I hope I was able to answer your question.😊 You can email me at diywithnancyg@gmail.com if you have any questions.
I plan on trying the sweet bread this weekend with pans on the way from Portugalia Marketplace in Fall River Mass. What size bowl do you use to kneed in?
The large bowl size is 12" deep by 16" in diameter. If you don't have a large one, you may need to use 2 or 3 extra large bowls. Knead the dough in one large bowl, after the last knead and you added the vegetable oil 2X, then separate the dough into 2 or 3 large bowls, so that the dough has room to rise in a warm room (covered). Thank you for your question😊
Your bread looks delicious! I have some questions. I have a recipe for Portuguese Sweet Bread handed down from my great-grandmother, who was from the Azores. It was a staple in our house at Easter. It is different from yours in that she didn't use Lemon Zest, the ratio of sugar to flour is 1:6 instead of 3:9, no shortening just butter and a bit more, the 1st knead is 15-20 min. done on table, rise until double, let stand 10min., divide into 2 rounded flattened loaves on sheet pan or pie pans, rise again till almost doubled, brush with egg mixture, and bake at 350F for 20-25 minutes. I think it comes out a little denser than yours. I have searched and seen 2 others that made theirs more like this, everyone else made it like yours. Do you know if there's any difference in the region people came from, or from mainland Portugal to the Azores? My people were on the Azores for 350 years or more. Also, what's the difference between Pão Doce and Massa Savada? They look the same, as far as I've seen. I'd love to hear what you think about the differences. If you have any questions please ask! ask
Hi, you can substitute the shortening with butter... I was shown how to make massa/pao doce, which is one in the same, it depends where you are from in Portugal. Friends and family from the mainland, call it Pao Doce, and others from the Acores may call is massa souvada. You don't have to add lemon zest, but it does provide the sweetbread with a delicious flavour. I hope I answered your questions. Thank you😊
Tried this again and my dough was very dense. Didn't rise. Left it overnight and still didn't rise. I did bake it and it rose a little but the bread was so dense and heavy. Yours looked so nice and fluffy.
Might be a problem with the yeast. Either old/ expired yeast or your liquid mixture was too hot and killed the yeast culture. Try storing your yeast in the fridge and checking with your finger if your liquids are any hotter than luke warm (like if your tap water just started to become warm). Good luck for next time! This recipe is amazing !
Hi Nancy, thanks for the detailed explanation on making the massa. I grew up eating my grandmother's massa and because it is easter time I wanted to finally learn to make it myself. We used your recipe precisely except only half of all the measurements to make sure I've got the process down before making a larger batch. So we did half the dough and made it into two loaves. Cooked at 305 for 1hr as suggested, but since my loaves would have been about 80% of the size of your loaves, I suspect I should have used a shorter cook time or else a lower temp. The taste is perfect and the inside texture is good but the outer crust ended up quite a bit harder than it should be (more like a sourdough loaf). Do you have any advice on whether I should shorten the cook time or reduce heat in this scenario? Thanks again for the great lesson.
Hi Justin. I'm not sure the size of your pans... but I can tell you... when i make small round bolos de massa (e.g. my pan size 4" or 6") Start the temp at 300F and bake for 30-45 minutes ... it can take less time). I start by placing my massa in the bottom rack... once I see that the massa is starting to lightly brown on top... (20-25 minutes mark) I place the massa on the top rack to finish the baking and reduce the oven temp to 295F. Place a skewer in the massa at the 30 minute mark. If it comes out clean you know it's ready. Keep an eye on it... that way you can determine the baking time based on the size of your pan. I hope I answered your question.. Happy Baking..😊
Nancy, by any chance can you substitute evaporated milk and make the bread sweeter with it? My Dad used to use this and Im not sure if this is what made his bread a bit sweeter or not?? I really want to make them tomorrow and try it??
Hi Lucy, I have not used a convection oven when baking massa. If you do, the baking temeperature and baking time will need to be decreased, as it will bake faster. Thank you 😊
Hi, I was really exceited watching you and following exactly how you made your Massa. I cook and bake a lot so I thought this would be perfect as your recipe looked so light and delicious. BUT i had a really hard time with the first knead of the flour with the liguiods etc. SOOOOO t=sticky it was impossible to get it to pull together. I had to add more flour and now I am just working through the rest ...........I sure hope this works out....but maybe you tell me what I am could possibly be doing wrong?? Other than that I will report on how they eventally work out>>>
Hi Ellen.... the exact measurements are important. It is sticky when kneading and as you let it rise and continue kneading it becomes a thicker dough. If there is too much liquid, then yes it will be sticky, at which time you will need to add more flour gradually if the liquid measurement is not correct. Thank you🥰
is it possible to say the size of the plastics bowls? its so hard to find them , i got the pudding pans at crown and thank you i got a good discount i didn't see the 8 inch , I email them ,and crown send me a link to the page of the 8" so its all good i love all your recipes step by step i its so easy to follow thank you please don't forget to tell me about those bowls please
Hi there, the large red bowl is 12 height x 16 length. I'm not sure where you live... however, you can email me at diywithnancyg@gmail.com I can send you a few locations depending on your jurisdiction. Thank you for your comment... Happy Baking🥰
Ola Graca.. aqui esta a receita em portugues 1 3/4 xicara de leite 1/2 xícara de manteiga sem sal 4 colheres de sopa de banha 3 xicara de açúcar 1 colher de chá de sal 1 raspa de limão (DEIXE ESFRIAR) Preparar o fermento 1 colher de chá de farinha 1 colher de sopa de açúcar 2 colher de sopa de fermento seco 1/2 xicara de agua morna 8 ovos em temperatura ambiente 2 colheres de sopa de olio vegetable Cobertura para massa 1 ovo 1 colher de sopa de agua Por favor Assista o video passo a passo Obrigada🥰
Just found you and am anxious to make this. How can I get the written recipe? I used to buy sweetbread from Cornerstone Bakery in Fall River, MA but now that I moved it is too expensive to ship so I wanted to try to duplicate it. Can't wait to try this but I would like the written recipe. Tried to follow along on the video but it was difficult.
Hi Kathy....thank you and welcome.😊 Below is the ingredients for 3 bolos de Massa Sovada. Thank you for your comment. Happy Baking. Recipe below; Massa Sovada - 3 bolos Ingredients 1 3/4 cups of milk 1/2 cup of unsalted butter 4 Tablespoons of shortening 3 cups of sugar 1 teaspoon of salt Zest of 1 lemon 8 eggs 9 1/2 cups of all purpose flour 2 Tablespoons of vegetable oil Yeast 1 teaspoon of all purpose flour 1 Tablespoon of sugar 2 Tablespoons of active dry yeast 1/2 cup of lukewarm water Egg wash 1 egg 1 Tablespoon of Water Please refer to the video on how to make the recipe step by step. Hope this helps... Happy Baking😊
Hi Grace. This recipe takes time when making massa. The dough needs to rise. If the dough has more than doubled in size for the first rise, then you can divide the dough into the pans for the 2nd rise. I'm not sure what stage of making the recipe that you are at. You can email me at diywithnancyg@gmail.com if you have any further questions. Thank you😊
@@diywithnancyg1502 Hello again, now we are at 3:30pm I would need to go to 6pm for the first rise, I thought of cutting one till 5pm instead and then cut on the second rise by one hour instead of the three full hours it would be 2 on the second rise.
Hi Kathi. When I make the massa I remove the middle rack (and I leave 2 racks in the oven) and place 2 on the top rack and 1 in the lower rack. When I see that the top of the bolos de massa is lightly brown, I switch the bottom one to the top rack and place the 2 on the top to the bottom. (I do this step usually after 30-35 minutes after placing the massa in the oven). When you do this step.... take your time and switch them gently and carefully) If I'm making a larger recipe 6 or more, I use the same concept. That way the massa is evenly browned on top and bottom. I hope this answers your question. 😊
Ok tried this again. Everything was going along just fine. My yeast was bubbling and looked very active. I did all the kneading, at least I thought I did, maybe it wasn't enough. Anyway I let the dough rise for 4 hours but it didn't rise. It remained pretty solid. I still divided it into the 3 pans and then let them rise (?) again but nothing. They just didn't rise. I left them overnight to see if they would rise and nothing. I still baked them and they rose a little in the oven but they still were very dense. What could have happened. Your loaves look so light and fluffy. I can't believe this happened again.
The link is where to purchase the pans. The size you choose is up to you... You may want a 6" or 8".... you would need to enter the size you are looking to purchase...
Hi Suzy...it's important the the liquid measurement, milk, butter is precise.. The dough should be wet and sticky when you knead.. Practice makes perfect. The rising time is important as well. If you have any questions, please feel free to email me directly at diywithnancyg@gmail.com 😊
Hi Elizabeth... here is the link to the step by step recipe of 6 bolos de massa. Best time to make this recipe is in late evening...and let the first rise take place over night... I usually wake up early to divide the dough into the pans for the second rise... Thank you😊 ua-cam.com/video/QFj6MLd3QZ8/v-deo.html
Hi Mandy. The ingredients and measurements need to be as listed in the recipe. It may be that there was too much liquid or the flour was not the correct measurement. I also place vegetable shortening on my hands when dividing the dough in the pans. Thank you🥰
Well I made the sweet bread (at least I thought I was). Seemed everything went well until I put it in the oven. Bread didn't rise much and it took forever to nicely brown on top. I checked my recipe thinking I did something wrong and I think I may have left out the sugar. The bread tasted awful and was not light and fluffy. Do you think that could have been the issue. I couldn't believe I did something like that. All those ingredients and I did such a stupid mistake. I was so looking forward to some nice sweet bread. If not the sugar, what do you think could have been the problem?
Hi Kathy, don't be discouraged. Things happen, you absolutely need the sugar... (it's not stupid), things happen (you are not the first or last) it's sweetbread and needs to be sweet. Yes, a lot of ingredients out the window....I'm sorry that happened to you. Make sure that your yeast has not expired (that can be a reason why dough doesn't rise as well) When I first made sweetbread 20 years ago, I forgot to place the yeast.... yes... how could I forget that... I'm proud of you for trying... feel free to email me at diywithnancyg@gmail.com with any questions. Keep your head up.... you got this... time and patience. Refer to the description box under this recipe for the best time to start making massa sovada. 🥰 Thank you for your question.
I love your recipe. That’s the way my mom used to make. but l lost the recipe and never can found the ones with Crisco finally I have you show step-by-step the recipe. Thank you Nancy be proud to be Portuguese.
Vegetable shortening is vegetable oil and it's hydrated and becomes solid. I used the Crisco brand. It has a soft consistency when at room temperature. I hope answered your question. Thank you Charmaine😘
Can you pls tell me why I followed your instructions and the dough is hard and not rising???? The fermento got big and bubbly when I added it to the wet ingredients but as soon as I put in the 9 1/2 cups of flour, it turned out like hard gum
Hi Claudia, make sure your yeast is not expired and the kneading processing and rising process is important.. The cups are 250ml each. I show on the video the step by step process. You mentioned that the fermento is big and bubbly..... that means your yeast is activated, then you mention that your dough is hard as gum.... Clearly something is not right. It may be that your wet ingredients were not enough.
@@diywithnancyg1502 i’m sad because I’m baking it right now it’s not even rising lol are you supposed to knead it a lot more ? I’m thinking 9 1/2 cups of flour was too much. I’m not sure I’ll keep trying though to get it right lol thanks
@@diywithnancyg1502 thanks I need to know this too. 8 minutes all together? U wait for 20 minutes as it rises then knead, do you need for another 8 minutes or just a few? Please clarify? Thank you!
Hi Julieann. This past summer the company stopped shipping to US, due to cost. Here is a link to purchase the massa sovada pans in the US. I hope this helps.😊 Go to the link below. Once you are on the website go to search button and type in “Massa Sovada Molds” portugaliamarketplace.com
I love the way You explain so perfect And it looks divine I'm gonna try to make it like you thank you very much for the recipe❤
Thank you Ana🥰 Enjoy
I am enjoy very much you do wonderful thank you explain very well
At last a cook who uses a spatula to scrape the ingredients of the recipe in order to use the entire measured amount. Wonderful demonstration Nancy. People learn technique from watching. Thank you.
Thank you🥰
Those look amazing, just add and egg in the middle and it's ready for Easter. Thank you for sharing this recipe I've been looking for one to follow and yours is perfect for me.🙂
Thank you👍🏻🥰
I could eat all three of them. That’s a thing of beauty. Thank you very very much for bringing that to us so we can learn how to make it. Thank you from a transplanted Porgie from the newBedford.
Thank you🥰
Yes I love your explanation that’s the way that’s Portuguese way 🇨🇦🇵🇹
Thank you😘
Looks delicious great job thanks for sharing your recipe
Thank you Lucy🥰
I make already and I like very easy to do thank you for receita
Thank you Zita🥰
Thank you so much for sharing
Thank you for watching❤️
I made the single massa, it was delicious, thank you, Why aren't the ingredients tripled when making three as compared to making one
Gostei muito da receita parabéns bjs portugal.
Obrigada Lurdes...bjs😘
Adoro as suasrecetas
Obrigada.🥰
Obrigada pelas suas receitas amiga querlhe desejar umas feliz páscoa Deus te abençoe a ti e toda a família
Obrigada😊 Feliz Páscoa
Who in heaven eats all that? My Dad loved this. Personally I don’t care for its, but is nice to learn the process! Greetings from S. Paulo.
Thank you 🥰
Look so ymyumm i’m going to make some right now. Thank you so so much and Portuguese been here for so long. I forgot it right sometimes I’m from Villafranca.
Thank you Isabel🥰
Hi Nancy, I made this recipe for massa and it turned out amazing!! Thank you so much for the great recipe and easy instructions!!
Thank you Monica
I love your recipes they are tasty and delicious and easy thank you
Thank you Eduarda🥰
this is such a great and yummy recipe to recreate
Thank you Chef Manalo🥰
Hi today I made your Massa Wawa it was amazing 👏 ❤ loved 😢 the way you explained great job
Thank you Maria. 🥰
Wo that’s so yummy delicious thank you so much for sharing 🙏🏼🙏🏼👍🏽💯❤️
Thank you Isabel🥰
Boa noite cara linda hoje mesmo fiz a tua receita da tua linda maca sai os tres lindos bolos obrigado pela tua receita uma delicia daqui de Montreal um abraco 👍🏼😘
Obrigada Fatima.bjs🥰
Nancy, I am going to make this for easter. Thank you for sharing. Warm hugs
Thank you Lisa🥰 Enjoy
Beautiful massa thank u so much my friend😊🇨🇦😘
Thank you amiga🥰
Delicious massa I made some this Easter 🐣 😋 great video to follow 👍👍 thank you for sharing 😊
Thank you Lidia🥰
Hey Nancy. I can't wait to make this for my Portuguese wife. I'm Italian and the Baker in the family.
Hi Dominic..thank you...I'm sure your wife will be proud... happy baking.. enjoy😊
Nancy, the massa looks really delicious. Thank you for sharing your recipe with us. ❤😊
Thank you Fil🥰
@@diywithnancyg1502 Question 1. May l use Quick Yeast instead of Active Yeast? 2nd. First and second Kneads How many minutes do we Knead? 3rd. Do we circle the oil around the first and second Knead? 4th. Must l use Shortening? I know it was always used but??? 🤔
Greatful for the recipe, will try to make it even smaller..hopefully it will turn out ok. Nancy. Thank You. Happy Easter to you and yours. Stay Safe 😉 ☺ 😘
Hi Judy... 1. Yes you can use quick instant yeast. 2. Knead for about a minute or so. 3. It's ok if the oil is mixed into the dough during kneading. You can substitute butter for the shortening. For example. this recipe you will need 1/2 cup of butter and 4 Tablespoons of shortening.. (replace the 4 Tablespoons of shortening with 4 Tablespoons of butter) I hope I answered your questions. Happy Baking 🥰
@@diywithnancyg1502 WOW Thank You for answering so quickly. Yes All Answersed. Wow...you are an Amazing young woman. So Grateful for your Kindness. Hopefully you're young ladies follow you in your footsteps.. they will enjoy becoming wonderful Cooks. 😆😘😉 Stay Safe
Thank you Judy🥰
Loved your recepie thank you for sharing
Thank you Carmen🥰
E love your recipe
Thank you🥰
Nancy love this recipie. I glad to know your from the oakville area
Thank you Lucy🥰
Very good recipe massa 👍🙏😇🇨🇦❤️🌹
Thank you 🥰
Thank u very much Nancy
For this about of dough
Look forward in making ur recipe ❤️👍
Thank you Gloria🥰
Look delicious 😋 thank you for recipe ❤
Thank you Fatima🥰
Hi Nancy the massa looks great i havent done your massa recepie but i have tasted massa that your sister in law did and even dough it wasnt fresh from the same day itvwas delicious and it looked like it was done the same day
Thank you Zelia🥰
Thank you so much ,love love your recipes,so well explained,do you have any bacalhau recipes ? thank you never stop ,we all appreciate you ❤️
Thank you so much Louisa for your kind words.🤗 Here are a few links to my Bacalhau recipes that I have here on my channel. Bejinhos😘
ua-cam.com/video/aBPNSFmS_CU/v-deo.html
ua-cam.com/video/W1w28jG7f6c/v-deo.html
ua-cam.com/video/rOcLHazRG34/v-deo.html
I made my massa your way and I’m so happy how it came out
Thank you Jessica... enjoy🥰
Nancy, love your channel. I made this recipe this weekend and found the dough much stickier than when I make a big bag of flour of bread. Silly question, do you scoop your flour or spoon it into a measuring cup? I tend not to scoop but fill my measuring cup. Just wondering if I didn’t have enough flour. The massa turned out very well in spite of that. I think next time I will scoop and see if it makes a difference. Thanks for all the recipes.
Hi Joan, I use a 250ml dry ingredient measuring cup and I scoop the flour and level it. It's ok if your dough is sticky. Use some vegetable shortening on your hands to avoid the dough from sticking to your hands when you are placing it in the pan. The massa will be light and airy once you place the dough in the pan and let it rise. You can email me at diywithnancyg@gmail.com Happy Baking😊
@@diywithnancyg1502 thanks for response. Joan
You inspire me to be a better Portuguese cook!!
Thank you Lucilia🥰
I love your massa. It goes well with my morning coffees lol.🥰
Thank you Carmela🥰
Massa look so good
Thank you Alzira🥰
Love all your recipes ❤
Thank you Louisa😘
Looks delicious 😋 thank you for sharing this recipe 😋 😊
Thank you Lidia🥰
Linda massa thank you Nancy
Thank you Avelina🥰
Looks so good
I have to try to make it
Thank you😘
Looks good. Can’t wait to try this!!
Thank you Marcia🥰
Hi nancy,which measuring cups do you use for the flour? The dry ingredient ones or the liquid one? Thank you for the recipe!
I use the measuring cups for dry ingredients (250ml each cup)
Thank you!!
Nancy ficou lindas beijinhos.
Obrigada Grace...bjs🥰
ola Nancy linda massa obrigada pela receita bijs
Obrigada Lucia..bjs😘
Can I freeze unused dough for another time? We are only 2 people in my house... it looks amazing 🤩
I have a recipe here on my channel for 1 bolo de mass sovada/1 sweet bread. Here is the link to the recipe. Thank you😊 ua-cam.com/video/J2PukB55K6I/v-deo.html
I love your Portuguese speaking u sound like my daughter 😀🌹
Thank you Rosa😘
Thank you for this recipe Nancy for a smaller amount. Where in your house do you place the massa for rising? I think my mistakes have been 1) using an electric blanket (maybe too hot) 2) putting in front of an electric fireplace over the weekend. I think maybe too much heat deflates the dough?
Hi Melinda. I let the massa rise in my kitchen island or table. Here are a few tips;
1. The best time to make massa for me is later in the evening...8 or 9 p.m. or very early in the morning 5 or 6 am, that way you can give the dough time to rise;
2. Cover the dough with 2 or 3 towels or blankets.
3. Make sure your yeast (if using dry yeast) is not expired;
4. You can place towels or blankets in the dryer to keep them warm and use them to cover the dough.
My mother placed the dough for the massa in the furnace room to rise... that was her warm place in the house. Try not to keep uncovering the dough.. I hope I was able to answer your question.😊 You can email me at diywithnancyg@gmail.com if you have any questions.
@@diywithnancyg1502 thank you for your suggestions!!
Looks really good ❤
Thank you🥰
such great and helpful tutorials-thank you!
Thank you🥰
Looks amazing can I ask what size pan 2.5 inch or 3 inch deep there is a couple of sizes
Hi Vicki.. the size is 8". Thank you😊
It looks delicious .
Thank you Maria🥰
Looks delicious 😋 thanks for sharing …
Thank you Maria🥰
I plan on trying the sweet bread this weekend with pans on the way from Portugalia Marketplace in Fall River Mass. What size bowl do you use to kneed in?
The large bowl size is 12" deep by 16" in diameter. If you don't have a large one, you may need to use 2 or 3 extra large bowls. Knead the dough in one large bowl, after the last knead and you added the vegetable oil 2X, then separate the dough into 2 or 3 large bowls, so that the dough has room to rise in a warm room (covered). Thank you for your question😊
Que linda.
Obrigada Adriana🥰
Good amazing. I’ll have to try your recipe. I ordered my pans from Crown Cookware but haven’t used them yet.
Thank you Maria🥰
Your bread looks delicious!
I have some questions. I have a recipe for Portuguese Sweet Bread handed down from my great-grandmother, who was from the Azores. It was a staple in our house at Easter. It is different from yours in that she didn't use Lemon Zest, the ratio of sugar to flour is 1:6 instead of 3:9, no shortening just butter and a bit more, the 1st knead is 15-20 min. done on table, rise until double, let stand 10min., divide into 2 rounded flattened loaves on sheet pan or pie pans, rise again till almost doubled, brush with egg mixture, and bake at 350F for 20-25 minutes.
I think it comes out a little denser than yours. I have searched and seen 2 others that made theirs more like this, everyone else made it like yours. Do you know if there's any difference in the region people came from, or from mainland Portugal to the Azores? My people were on the Azores for 350 years or more. Also, what's the difference between Pão Doce and Massa Savada? They look the same, as far as I've seen. I'd love to hear what you think about the differences. If you have any questions please ask! ask
Hi, you can substitute the shortening with butter... I was shown how to make massa/pao doce, which is one in the same, it depends where you are from in Portugal. Friends and family from the mainland, call it Pao Doce, and others from the Acores may call is massa souvada. You don't have to add lemon zest, but it does provide the sweetbread with a delicious flavour. I hope I answered your questions. Thank you😊
We love you too do massa covada
Thank you Manuel🥰
It came out beautiful 😋
Thank you Fatima🥰
Tried this again and my dough was very dense. Didn't rise. Left it overnight and still didn't rise. I did bake it and it rose a little but the bread was so dense and heavy. Yours looked so nice and fluffy.
Might be a problem with the yeast. Either old/ expired yeast or your liquid mixture was too hot and killed the yeast culture. Try storing your yeast in the fridge and checking with your finger if your liquids are any hotter than luke warm (like if your tap water just started to become warm). Good luck for next time! This recipe is amazing !
Maravilha obrigada
Obrigada Maria🥰
Beautiful job Nancy❤️☕️
Thank you Anonimo🤗
I'll take peace great job
Thank you Gualberto🥰
Hi Nancy, thanks for the detailed explanation on making the massa. I grew up eating my grandmother's massa and because it is easter time I wanted to finally learn to make it myself. We used your recipe precisely except only half of all the measurements to make sure I've got the process down before making a larger batch. So we did half the dough and made it into two loaves. Cooked at 305 for 1hr as suggested, but since my loaves would have been about 80% of the size of your loaves, I suspect I should have used a shorter cook time or else a lower temp. The taste is perfect and the inside texture is good but the outer crust ended up quite a bit harder than it should be (more like a sourdough loaf). Do you have any advice on whether I should shorten the cook time or reduce heat in this scenario?
Thanks again for the great lesson.
Hi Justin. I'm not sure the size of your pans... but I can tell you... when i make small round bolos de massa (e.g. my pan size 4" or 6") Start the temp at 300F and bake for 30-45 minutes ... it can take less time). I start by placing my massa in the bottom rack... once I see that the massa is starting to lightly brown on top... (20-25 minutes mark) I place the massa on the top rack to finish the baking and reduce the oven temp to 295F. Place a skewer in the massa at the 30 minute mark. If it comes out clean you know it's ready. Keep an eye on it... that way you can determine the baking time based on the size of your pan. I hope I answered your question.. Happy Baking..😊
Nancy, by any chance can you substitute evaporated milk and make the bread sweeter with it? My Dad used to use this and Im not sure if this is what made his bread a bit sweeter or not?? I really want to make them tomorrow and try it??
Hi there, I have never used evaporated milk to make the sweet bread sweeter, however, you can add more sugar. Thank you🥰
Nancy ! Like to ask a question,do you ever bake on convention oven, massa or breads ? Which is better!
Hi Lucy, I have not used a convection oven when baking massa. If you do, the baking temeperature and baking time will need to be decreased, as it will bake faster. Thank you 😊
@@diywithnancyg1502 Thank you so much Nancy ,very appreciate ❤️
A receita não foi editada?? Seria ótimo!! Obrigada.
Hi, I was really exceited watching you and following exactly how you made your Massa. I cook and bake a lot so I thought this would be perfect as your recipe looked so light and delicious. BUT i had a really hard time with the first knead of the flour with the liguiods etc. SOOOOO t=sticky it was impossible to get it to pull together. I had to add more flour and now I am just working through the rest ...........I sure hope this works out....but maybe you tell me what I am could possibly be doing wrong?? Other than that I will report on how they eventally work out>>>
Hi Ellen.... the exact measurements are important. It is sticky when kneading and as you let it rise and continue kneading it becomes a thicker dough. If there is too much liquid, then yes it will be sticky, at which time you will need to add more flour gradually if the liquid measurement is not correct. Thank you🥰
is it possible to say the size of the plastics bowls? its so hard to find them , i got the pudding pans at crown and thank you i got a good discount i didn't see the 8 inch , I email them ,and crown send me a link to the page of the 8" so its all good i love all your recipes step by step i its so easy to follow thank you please don't forget to tell me about those bowls please
Hi there, the large red bowl is 12 height x 16 length. I'm not sure where you live... however, you can email me at diywithnancyg@gmail.com I can send you a few locations depending on your jurisdiction. Thank you for your comment... Happy Baking🥰
Olo amiga tu és portuguesa eu gostei muito da tua massa muito boa tu podias deixar a receita na parte embaixo muito obrigado pela receita boa Páscoa
Ola Graca.. aqui esta a receita em portugues
1 3/4 xicara de leite
1/2 xícara de manteiga sem sal
4 colheres de sopa de banha
3 xicara de açúcar
1 colher de chá de sal
1 raspa de limão
(DEIXE ESFRIAR)
Preparar o fermento
1 colher de chá de farinha
1 colher de sopa de açúcar
2 colher de sopa de fermento seco
1/2 xicara de agua morna
8 ovos em temperatura ambiente
2 colheres de sopa de olio vegetable
Cobertura para massa
1 ovo
1 colher de sopa de agua
Por favor Assista o video passo a passo
Obrigada🥰
I have frozen them taste just the same. Thank you.
Thank you😘
Just found you and am anxious to make this. How can I get the written recipe? I used to buy sweetbread from Cornerstone Bakery in Fall River, MA but now that I moved it is too expensive to ship so I wanted to try to duplicate it. Can't wait to try this but I would like the written recipe. Tried to follow along on the video but it was difficult.
Hi Kathy....thank you and welcome.😊 Below is the ingredients for 3 bolos de Massa Sovada. Thank you for your comment. Happy Baking. Recipe below;
Massa Sovada - 3 bolos
Ingredients
1 3/4 cups of milk
1/2 cup of unsalted butter
4 Tablespoons of shortening
3 cups of sugar
1 teaspoon of salt
Zest of 1 lemon
8 eggs
9 1/2 cups of all purpose flour
2 Tablespoons of vegetable oil
Yeast
1 teaspoon of all purpose flour
1 Tablespoon of sugar
2 Tablespoons of active dry yeast
1/2 cup of lukewarm water
Egg wash
1 egg
1 Tablespoon of Water
Please refer to the video on how to make the recipe step by step.
Hope this helps... Happy Baking😊
@@diywithnancyg1502 thank you so much
Muito Bonita thank you
Obrigada Ludovina🥰
Thank you for your recipe I really I tried before it can go but I want to ride again because I think I don't put enoug sugar
Can I ask if it's okay to kneed the dough in the Kitchenaid with a hook ? The reason is I have nerve damage and arthritis on my hands ..
Hi Maria.... yes absolutely..😊
Hi Nancy my name is Grace, I'doing your Massa for the first time, but started a bit late during the day. Can I cut a few hours during the process?
Hi Grace... please email me at diywithnancyg@gmail.com Thank you😊
@@diywithnancyg1502 hi again, my name is Grace, I did your recipe today for the Massa and started late, do you think I can cut some hours?
Hi Grace. This recipe takes time when making massa. The dough needs to rise. If the dough has more than doubled in size for the first rise, then you can divide the dough into the pans for the 2nd rise. I'm not sure what stage of making the recipe that you are at. You can email me at diywithnancyg@gmail.com if you have any further questions. Thank you😊
@@diywithnancyg1502 Hello again, now we are at 3:30pm I would need to go to 6pm for the first rise, I thought of cutting one till 5pm instead and then cut on the second rise by one hour instead of the three full hours it would be 2 on the second rise.
I love to watch you❤❤❤
Thank you for watching Donna🥰
Made ur recipe
It was delicious
That I sent my daughter a pic and guess what she put it on her Facebook page lol
❤️👍
Thank you Gloria. I'm glad to hear.. thank you for sharing 🥰😊
What rack in the oven do you put the sweet bread on? Is it the bottom right second to the bottom middle?
Hi Kathi. When I make the massa I remove the middle rack (and I leave 2 racks in the oven) and place 2 on the top rack and 1 in the lower rack. When I see that the top of the bolos de massa is lightly brown, I switch the bottom one to the top rack and place the 2 on the top to the bottom. (I do this step usually after 30-35 minutes after placing the massa in the oven). When you do this step.... take your time and switch them gently and carefully) If I'm making a larger recipe 6 or more, I use the same concept. That way the massa is evenly browned on top and bottom. I hope this answers your question. 😊
Hi I know the pan is 8 inches but you didnt say how deep it is. Is it 8" wide and 3" deep?? THX
Hi, yes the pan is 3" deep. Thank you😊
Ok tried this again. Everything was going along just fine. My yeast was bubbling and looked very active. I did all the kneading, at least I thought I did, maybe it wasn't enough. Anyway I let the dough rise for 4 hours but it didn't rise. It remained pretty solid. I still divided it into the 3 pans and then let them rise (?) again but nothing. They just didn't rise. I left them overnight to see if they would rise and nothing. I still baked them and they rose a little in the oven but they still were very dense. What could have happened. Your loaves look so light and fluffy. I can't believe this happened again.
Sometimes if the yeast is old it doesn't rise happened to me one time
The milk and butter need to be lukewarm, otherwise will kill the yeast
Also, when it’s rising on the pan, you have to make sure it’s warm place or else it will cool down the batter and it won’t rise properly.
I proof my yeast before I make the dough. Hot water and sugar, best and add yeast cover to let activate.
You mentioned the pan was 8 inches but the link shows 6 inches. Is there another pan?
The link is where to purchase the pans. The size you choose is up to you... You may want a 6" or 8".... you would need to enter the size you are looking to purchase...
Hi I made the masa and it tasted wonderful but mine came out flat heavy and hard. What did I do wrong?
Hi Suzy...it's important the the liquid measurement, milk, butter is precise.. The dough should be wet and sticky when you knead.. Practice makes perfect. The rising time is important as well. If you have any questions, please feel free to email me directly at diywithnancyg@gmail.com 😊
❤
Would I just double this recipe for larger quantity
Hi Elizabeth... here is the link to the step by step recipe of 6 bolos de massa. Best time to make this recipe is in late evening...and let the first rise take place over night... I usually wake up early to divide the dough into the pans for the second rise... Thank you😊
ua-cam.com/video/QFj6MLd3QZ8/v-deo.html
I follow your recipe, but I found the dough very sticky it was hard to separate into the loaf pans, do you know why the dough was very sticky. Thanks
Hi Mandy. The ingredients and measurements need to be as listed in the recipe. It may be that there was too much liquid or the flour was not the correct measurement. I also place vegetable shortening on my hands when dividing the dough in the pans. Thank you🥰
@@diywithnancyg1502thank you
Well I made the sweet bread (at least I thought I was). Seemed everything went well until I put it in the oven. Bread didn't rise much and it took forever to nicely brown on top. I checked my recipe thinking I did something wrong and I think I may have left out the sugar. The bread tasted awful and was not light and fluffy. Do you think that could have been the issue. I couldn't believe I did something like that. All those ingredients and I did such a stupid mistake. I was so looking forward to some nice sweet bread. If not the sugar, what do you think could have been the problem?
Hi Kathy, don't be discouraged. Things happen, you absolutely need the sugar... (it's not stupid), things happen (you are not the first or last) it's sweetbread and needs to be sweet. Yes, a lot of ingredients out the window....I'm sorry that happened to you. Make sure that your yeast has not expired (that can be a reason why dough doesn't rise as well) When I first made sweetbread 20 years ago, I forgot to place the yeast.... yes... how could I forget that... I'm proud of you for trying... feel free to email me at diywithnancyg@gmail.com with any questions. Keep your head up.... you got this... time and patience. Refer to the description box under this recipe for the best time to start making massa sovada. 🥰 Thank you for your question.
I love your recipe. That’s the way my mom used to make. but l lost the recipe and never can found the ones with Crisco finally I have you show step-by-step the recipe. Thank you Nancy be proud to be Portuguese.
Thank you Beatriz. 🥰👍🏻
What is vegetable shortening?
Vegetable shortening is vegetable oil and it's hydrated and becomes solid. I used the Crisco brand. It has a soft consistency when at room temperature. I hope answered your question. Thank you Charmaine😘
Can you pls tell me why I followed your instructions and the dough is hard and not rising???? The fermento got big and bubbly when I added it to the wet ingredients but as soon as I put in the 9 1/2 cups of flour, it turned out like hard gum
Please help
Hi Claudia, make sure your yeast is not expired and the kneading processing and rising process is important.. The cups are 250ml each. I show on the video the step by step process. You mentioned that the fermento is big and bubbly..... that means your yeast is activated, then you mention that your dough is hard as gum.... Clearly something is not right. It may be that your wet ingredients were not enough.
@@diywithnancyg1502 i’m sad because I’m baking it right now it’s not even rising lol are you supposed to knead it a lot more ? I’m thinking 9 1/2 cups of flour was too much. I’m not sure I’ll keep trying though to get it right lol thanks
👍👌🇨🇦👋
Thank you Maria🥰
❤❤❤
🥰
How long do you knead
Hi Zachary. You will knead until all the mixture comes together... anywhere from 8 to 10 minutes. I hope i answered your question.😊
@@diywithnancyg1502 thanks I need to know this too. 8 minutes all together? U wait for 20 minutes as it rises then knead, do you need for another 8 minutes or just a few?
Please clarify? Thank you!
Do you have this receipe in english
The recipe is explained in English in the video with the list of ingredients. Thank you😊
I don’t speak Portuguese! Can I get the recipe in English?
If you watch the video, you will see that I speak English while making the recipe and I list the ingredients in English as I go along. Thank you😊
😋😋❤❤
🥰
♥️❤️
Thank you Lidia🥰
🤗😘👏👍
Thank you Teresa..bjs😘
Hi Nancy I went on the website to order the panas I was not successful can you send me a message on how to order them
Hi Maria, they are closing down.... I found this information out this week. Where are you located?
The company for the pudding pans do not ship to the US:(
Hi Julieann. This past summer the company stopped shipping to US, due to cost. Here is a link to purchase the massa sovada pans in the US. I hope this helps.😊
Go to the link below. Once you are on the website go to search button and type in “Massa Sovada Molds”
portugaliamarketplace.com