Massa Sovada (Sweet Bread). I last made it in 2011 and being a big baker, I wondered why I hadn’t made it again in over 3 years!?! The answer – it just wasn’t the same as Mom’s. So, I canned the recipe and tried a new one (Original recipe retrieved from here and modifications from Vegan Dad here).
As you can see, the second time around was a huge improvement in volume and rise!
This time around, the bread was more chewy, soft, and delicious! BUT, the only flour I had to use in the house was Whole Wheat White from Trader Joe’s. The Whole Wheat definitely makes the break healthier, but zaps the light sweetness from the bread. Alas, I will have to continue to experiment to find just the right combination of ingredients to make a perfect vegan sweet bread. The saga continues, hopefully sooner than three years from now!
Here’s the newer recipe, vegan-ized. Thanks, Tara.
3 pkg dry active yeast (I used 2 1/2 because I didn’t have anymore)
1/2 c water (110 degrees)
2 c almond milk
2 c sugar
1/2 c Earth Balance butter
1/2 c shortening
3/4 tsp salt
10 c flour (I would definitely use all-purpose or bread vs. whole wheat)
8 tbsp flax meal + 1/2 c water, mixed (substitute for eggs in the recipe)
1 tsp light corn syrup + 1 tbsp vanilla almond/coconut milk, mixed for “egg wash”
1. Dissolve yeast in water and let rise to double in size.
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 lukewarm. Beat eggs and sugar together.
3. Mix all ingredients together and knead until dough lifts neatly from bowl. Let rise, usually six to eight hours.
4. Punch down, deflating the dough. Form individual breads and put in buttered and floured pans (most any shape or size will do). The dough should fill only half the pan. Let rise again until dough doubles in size, filling the pan.
5. Brush top of dough with beaten egg.
6. Bake at 325 degrees for 30 to 40 minutes (adjust longer cook time for larger loaves). The bread should be golden brown.