1. Pão de Queijo (Brazil)These adorable little cheese bunscan be found all overBrazil and in several other South American ...
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How breads are baked in different countries

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These adorable little cheese buns can be found all over Brazil and in several other South American countries. Made from cassava (tapioca) or corn flour, they are delightfully gluten-free, making them an ideal bread to serve at a large family gathering where a celiac is almost bound to show up. Eggs help the dough, which doesn’t use yeast or any other leavening agent, fluff up as it bakes. That’s a big-a cheese puff!

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How breads are baked in different countries

  1. 1. 1. Pão de Queijo (Brazil)These adorable little cheese bunscan be found all overBrazil and in several other South American countries.Made from cassava (tapioca) or corn flour, they aredelightfully gluten-free, making them an ideal bread toserve at a large family gathering where a celiac is almostbound to show up. Eggs help the dough, which doesn’tuse yeast or any other leavening agent, fluff up as it bakes.That’s a big-a cheese puff!4 BREADS FROMAROUND THEWORLD2. Naan (India)You’ll find this oven-baked flatbread all over SoutheastAsia. It’s best enjoyed spread with butter or ghee whilestill hot enough to melt it. The beauty of naan is that itcan be topped, stuffed or infused with just aboutanything, from herbs to seeds to pumpkin to cheese tospicy mashed potatoes. Lately, we’ve seen a number ofnaan stuffing recipes cropping up, so don’t limit yourselfto serving it as is. And save some of the next day – you’llwant to fold turkey and cranberry sauce into a reheatednaan for lunch.4. Pretzel (Germany)OK, so you might throw your guests off if you set down abasket of big, soft pretzel-shaped pretzels thisThanksgiving. But pretzel bread is delicious and shouldn’tbe avoided simply because we most associate it with big,pretzel-shaped street food. Find a recipe for pretzeldough, then simply shape the breads into rolls or sticks…or little pilgrim hats, if you have the artistic vision anddexterity for it.3. Challah (Jewish)This braided egg bread is traditionally served on theSabbath and holidays to commemorate the manna thatfell from heaven to feed the Jews during their exodusfrom Egypt. It’s gently sweetened and bakes up goldenbrown. Folding raisins into the dough and/or topping theloaf with sesame or poppy seeds is a common practice.And this is another great one to use for dense, chewystuffing.

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