Escape News wrote:

> Greetings!
>
> It's a tradition in our family to go to the Portuguese bakery around Easter
> and buy some loaves of Massa Cervada. I always thought that I would like to
> try my hand at making it, and this year I got a Portuguese cookbook and set
> to it. The recipe was not entirely helpful, but I managed to get something
> quite similar to what I'd always had. The only problem was that it was very
> hard to get the bread baked all the way through without the outside burning.
> I suspect that this was due to the higher sugar content, but what can I do
> to avoid this problem? I lowered the temperature (from 350 degrees to
> 325-300) for the other loaves, but they also got very dark (not quite burnt
> this time). I figure that next time I'll make the loaves a little smaller
> as well. Any other suggestions?
>
>

Bread that is high in sugar will brown faster, so if you find
the crust gets too dark you can try covering them with foil midway
through the cook. This weekend I did two 1.75 lb loaves of brioche in 9x5
inch pans. They were very big and took almost 55 minutes to cook.
I used the foil method with good results.

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