Portuguese Sweet Bread | Massa Sovada | Flour, Butter and Eggs Never Tasted So Good!

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Ingredients
4  packs dry active yeast 21 g
2-1/2. Cups milk. 610 g
2  Cups sugar 400 g
1/2  Cup butter 113 g
1/2  Cup shortening 113 g
1 TBSP  salt 18 g
11  Cups flour 1320 g
8  eggs 456 g
2 lemons for zest
EGG WASH
1 egg
1 tsp water
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Directions
1. Use a half a cup of milk (from the total 2-1/2 cups) to dissolve yeast with a pinch of sugar (ideally the milk should be between 105 and 115°F )
2. Mix together flour and salt in a large mixing bowl. In a small saucepan, melt butter and shortening in milk over medium heat and cool to warm temperature (not over 130 F.
3. Beat eggs and sugar together.
4. Mix all ingredients together and knead 10 minutes by hand or about 5 minutes in a mixer with the kneading hook. Let rise, usually 4-5 hours if the ambient temperature is between 75 and 80. It will take about six-7 hours if the temperature is between 65 and 70. (or you could let it proof overnight 8-9 hours)
5. Punch down, deflating the dough. Knead by hand for about 5 minutes. Form individual breads and put in buttered pans. The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan. 2-4 hours
6. Make an egg wash with one egg white and 1 tablespoon of water. (whisk the water and egg together in a small bowl) Brush top of dough with beaten wash. .
7. Bake at 325 degrees for 40-45 minutes (adjust longer cook time for larger loaves). The bread should be golden brown. If you have a meat thermometer, you can pull the bread out of the oven when the internal temperature is between 180 and 190°F. Because this bread has so much sugar it has the tendency to get very dark. So I found that pulling the bread when the temperature gets to about 180 is sufficient.
8. Let cool for about 15 minutes and remove from pan.
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Видео Portuguese Sweet Bread | Massa Sovada | Flour, Butter and Eggs Never Tasted So Good! канала Just Cook With Michael Santos