The recipe for Massa Sovada Bread is the basic dough for many Portuguese sweet breads. Originally from Azores, this bread is now eaten on "Natal a Portugesa" the twelfth night after Christmas. A cross scored on top of the bread signifies Christ, the Savior.

4 to 4 1/2 c. all-purpose flour
2 pkg. active dry yeast
3/4 c. sugar
3/4 c. milk
6 tbsp. butter
1/2 tsp. salt
2 eggs
1 beaten egg

In a large mixer bowl, combine 1 1/2 cups of the flour and the yeast. In a saucepan, heat together sugar, milk, butter, and salt just until warm (115 to 120 degrees); stir constantly. Add to flour mixture; add the 2 eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon.

On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, 8 to 10 minutes total. Shape into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in warm place until double, 2 1/4 to 2 1/2 hours. Punch down. Cover; let rest 10 minutes. Shape into a round loaf.

Place on a greased baking sheet. Pat or roll to a circle 8 inches in diameter. Cover; let rise until double, about 50 minutes. With a sharp knife, cut a cross on top of the loaf. Brush with 1 beaten egg. Bake in a 350 degree oven 20 minutes. Brush with 1 beaten egg. Bake in a 350 degree oven 20 minutes. Cover with foil. Bake 25 to 35 minutes more. Cool on wire rack. Makes 1 loaf.