Portuguese sweet bread
|Alternative names||pão doce, massa sovada|
|Place of origin||Portugal|
|Associated national cuisine||Portuguese cuisine|
|Main ingredients||milk, sugar, flour, eggs, butter, yeast, salt|
Portuguese sweet bread (Portuguese: pão doce "sweet bread" or massa sovada "kneaded dough") is a bread made with milk, sugar, eggs, yeast, flour and sometimes lemon peel to produce a subtly sweet lightly textured loaf or rolls. A slightly different recipe is made during Easter that is known as folar and often contains a hard-boiled egg.
Portuguese sweet bread is traditionally made around Christmas, and the Easter version is made around Easter, but it is also available year-round. It is traditionally baked in a stone oven known as a forno.
Portuguese sweet bread is common in areas with large populations of Portuguese Americans and Portuguese Canadians, such as New England, Hawaii, northern New Jersey, southern Florida, California, and Ontario, Canada especially Toronto, and it is prominent in Hawaiian and New England cuisines. At one time, Hawaii featured numerous fornos for baking Portuguese breads constructed by Portuguese immigrants. The California-based company King's Hawaiian and numerous regional bakeries produce Portuguese sweet bread.
- Elise Johnson (March 20, 2013). "Massa Sovada, Traditional Portuguese Sweet Bread". Cooking with Lise. Retrieved January 7, 2017.
- Tia Maria (January 2, 2013). "Portuguese Sweet Bread – Pao Doce". Tia Maria's Blog for the Portuguese Foodie. Retrieved January 7, 2017.
- "Portuguese Stone Oven Baking". Kona Historical Society. Retrieved January 7, 2017.
- Charles Perry (April 2, 2002). "The King of Hawaiian Sweet Bread". Los Angeles Times. Retrieved January 7, 2017.
- Laudan, Rachel (1996), The Food of Paradise: Exploring Hawaii's Culinary Heritage, New York: University of Hawaiʻi Press, ISBN 0-8248-1778-8, archived from the original on 2016-08-22, retrieved 2020-05-09