Masa Sovada Portuguese Sweet Bread

Originally found at glutenfreesoxfan.wordpress.com
makes 2 loaves
Ingredients:
2 envelopes dry yeast
1 cup sugar
1/2 cup warm water
1 teaspoon salt
1/2 cup condensed milk
1/2 cup room temperature water
1/2 cup unsalted butter
4 large eggs
6-7 cups gluten free flour blend (I used a combination of brown rice, white rice and tapioca. Not the healthiest, but it is a “white” bread.)
2 tablespoons xanthan gum
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
zest of 1 lemon
1/2 teaspoon ground mace
Directions:
1. Combine yeast, 1 teaspoon sugar, and 1/2 cup warm water in a container that will hold at least 2 cups. Stir until yeast is dissolved, then let stand, to proof, until bubbly and double in volume (about 10 minutes).
2. Mix condensed milk with other 1/2 cup of water. Heat 3/4 cup of milk-water mixture with remaining sugar, salt, and butter in a small saucepan, stirring occasionally, until butter is melter (alternatively use the microwave). Pour into a large mixing bowl and cool to lukewarm.
3. Add extracts, lemon zest, and mace.
4. Beat eggs in a small bowl, until frothy. Remove and reserve 2 tablespoons of egg for brushing on loaves later.
5. Add remaining egg, yeast mixture, xanthan gum and 3 cups of flour to milk mixture. Beat with electric mixer until batter is smooth. Add enough of the remaining flour (3-4 cups) to make a soft dough.
6. (Here the recipe said to knead the dough. I just continued to mix it in my mixer with the dough hook for another minute or two, and called that good enough.)
7. Press dough into large buttered bowl and turn so that buttered side is up. Cover with plastic wrap and a damp dishtowel. Let rise in a warm place for 1 1/2 hours or until double in bulk. (I heat the oven to warm, than turn it off, then put the dough in.)
8. Punch down dough and turn onto lightly floured surface. Let stand, covered, for 10 minutes.
9. Divide dough in half and shape into two loaves. Place in 2 greased 9×5x3 loaf pans. Let rise again in warm place, covered, for about 1 hour, or until double in volume.
10. Bake in a preheated 350 degree oven for 35 minutes or until loaves sound hollow when tapped on the bottom. If loaves start to darken to soon, cover loosely with aluminium foil.
11. Remove loaves from pans to cool on wire racks. Brush tops immediately with the reserved beaten egg mixed with about 1 tablespoon of water and a dash of granulated sugar.