Massa Sovada

Combine active dry yeast with lukewarm water and let stand for 5 minutes until foamy, indicating the yeast is active.

Heat milk in a saucepan until warm (around 110°F), then remove from heat and stir in sugar, cinnamon, butter, and salt until the butter melts and sugar dissolves.

Gradually add flour to the wet ingredients, 1 cup at a time, mixing thoroughly after each addition until a soft, sticky dough forms.

Turn dough onto a floured work surface and knead for 8-10 minutes until smooth and elastic, adding flour as needed to prevent sticking.

Place kneaded dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 20-30 minutes until doubled in size.

Preheat oven to 350°F and lightly grease a baking sheet or pan.

Cover loosely with a damp cloth and allow to rise for another 10-15 minutes.

Bake in the preheated 350°F oven for 40-45 minutes until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

Remove from oven and transfer to a wire rack to cool for at least 10 minutes before slicing and serving.