Masa Savado-Portuguese Sweet Bread

This may remind you of Hawaiian bread. Being Portuguese we had this at the house all the time but especially during holidays such as Easter, where by you make a mound of bread for the oven  and the bread maker hides 1 boiled egg, shell and all, inside the bread and bakes it. At Easter the egg was colored for fun. The person who gets the bread with the egg has good luck for the year. Here is a gluten free version of this bread.

If per chance you don't have sweetened condensed milk, or are allergic, make your own. Mix 1/2 cup powdered milk, 1/4 cup sugar, 2 tablespoons melted butter 1 tablespoon hot water in a blender until smooth.
Ingredients:

• 3/4 cup of eggs
• 3/4 cup water, plus or minus
• 1/2 cup sweetened condensed milk
• 1    teaspoon GF rice vinegar
• 2   Tablespoons olive oil
• 1/2 teaspoon grated lemon rind
• 1    teaspoon GF vanilla extract

• 1    cup white rice flour
• 1/2 cup tapioca starch flour
• 1/2 cup potato starch
• 1/2 cup cornstarch (can't have corn? use arrowroot)
• 1/2 cup sweet rice flour
  
• 1    teaspoon salt
• 1/3 cup sugar
• 1/4 cup dry milk powder (Dari-Free)
• 1    teaspoon egg replacer
• 1   Tablespoon xanthum gum or guar gum
• 1/2 teaspoon fresh ground nutmeg (optional)
• 2 1/2 teaspoons GF yeast

Directions:

1. Put all wet ingredients into a large bowl with a paddle beater. Not a dough hook. Beat until blended.
   
   
2. In another bowl measure all dry ingredients together and whisk until blended. Add dry ingredients a little at a time with wet ingredients and blend medium speed until completely blended smooth.
   
   
3.  If it seems too thick add water a little bit at a time while it is mixing.
    It should look like cake batter.
   
   
4.  Oil two small baking pans with oil or butter, coconut oil, etc. Pour half the batter into the pan and half into the other pan.
   
   
5. Remember that gluten free breads cook better and more evenly in smaller pans. Set in warm place with no draft to rise almost twice it's size. This can take 15 minutes to one hour.
   
   
6.  Bake at 350  for 60-75 minutes for a full loaf of bread and 30 to 45 minutes for the smaller loaves and rolls.
   
   
7.  These are great as rolls by the way and make fabulous French toast too. After loaf has baked for 35-45 minutes, cover it with aluminum foil so the crust does not get too brown.
   
   
8. Check for doneness. Insert a toothpick into the center and hold it for two seconds. If it is free of any stickiness when it comes out, this indicates the bread is done. You can also tap on the crust, it should sound hollow.
   
   
9. Remove from oven allow to cool on a wire rack for 4-7 minutes.Then turn pan upside down and shake out the bread. Let cool, and enjoy.
   
   
10. You can also make this in traditional rustic rounds, use a  oiled cake pan to hold the bread. This is going to smell heavenly.

Source: Delicious Breads, LynnRae Ries and Bruce Gross/adapted by Olinda Paul