Massa Sovada Portuguese Sweet Bread

In a small bowl dissolve yeast in warm water and allow to proof , about 10 minutes.

Scald milk and stir in sugar , butter and salt.

Stir until butter is melted.

Combine cinnamon and flour.

Add half the flour to the milk and mix until smooth.

Beat 3 eggs and add them and the yeast to the mixture.

Continue adding flour to make a soft dough.

Turn out onto a lightly floured surface and knead until smooth and satiny , about 15 minutes.

Knead raisins in at this point , if using.

Shape into a ball and place into a well buttered bowl , turning to cover , and allow to rise until doubled in bulk , 2 1 / 2 - 3 hours.

Punch dough down and divide in half.

Place in two greased loaf pans and allow to rise until doubled in bulk , 1 1 / 2 - 2 hours.

Preheat oven to 350 degrees.

Beat remaining egg.

Brush tops of loaves with egg.

Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom.

Cool on wire racks.

active dry yeast, water, milk, sugar, cinnamon, butter, salt, all-purpose flour, eggs, raisins