Massa Souvada (Portuguese Sweet Bread)  
Recipe Number: 1275954277
Contributor: miulang
2 envelopes yeast (2 Tbs)
1/2 C warm Water
3/4 C Milk
4 Eggs
1 C Sugar
1 tsp Salt
1/2 C Butter (1 stick)
1 tsp Lemon extract
7 C sifted Flour
1 Egg, beaten with 1 Tbls water
Cooking Instructions
Mix yeast, water and a pinch of sugar in a small bowl and let stand until bubbly. Heat butter, sugar, milk and salt in a small saucepan until butter melts and let cool until lukewarm. Beat 4 eggs in a small bowl until frothy, and put eggs, yeast mixture, butter mixture and 3 c. flour in a large bowl and beat until smooth (easiest to use stand mixer with bread hook). Add remaining 4 c. flour, one cup at a time, mixing well between each addition.

Knead for 10 minutes. Place in buttered bowl, making sure that all sides are coated with butter. Cover with damp cloth and let rise for 1-2 hours until dough is doubled or tripled in size. Punch dough down and let stand for 10 minutes.

Divide into 2 loaves and place in buttered pie tins or bread pans, or pinch off 24 pieces of dough for rolls and place on lightly greased baking sheets. Let rise for another hour. Cover with eggwash (1 egg beaten with 1 Tbsp water) before baking.

Bake at 325 degrees F. for approximately 55 minutes (may be less for rolls), or until tops are nicely browned and the kitchen is filled with the smell of lemony bread.
Additional Comments
This bread is ono for French toast too. And if you make rolls, they can be sliced in half and used for sliders.