BRAZIL: A sweet yeasted cornbread, popular in Portugal and Brazil. The linked video (in Portuguese) gives instruction for making a loaf, but these would also be good as dinner rolls. I’ve translated the ingredients below, so you can measure everything out and then follow along even if you don’t understand. I’m so happy I came across Adriano Ribeiro’s YouTube channel and really enjoyed making bread “with” him.

Sponge

• 80 g all purpose flour
• 80 g whole milk
• 5 grams yeast

Final mass

• 165 g of sponge
• 420 g all purpose flour
• 50 g corn meal
• 170 g whole milk
• 10 g salt
• 75 g sugar
• 25 g whole milk powder
• 100 g boiled or pickled green corn (this is just regular yellow corn)
• 1 egg
• 50 g soft unsalted butter

Roof

• 1 egg white
• 15 g fine cornmeal (optional – for dusting)

My favorite translation, “I recommend that you use a planetary mixer . You can beat the dough in your hand, but it is more laborious, it makes more dirt and the main thing, the crumb is not so fluffy”