Does anyone out there have a recipe for the wonderful Ponzinhos we used to
buy, warm, from the daily bread delivery cart in Campinas, Brasil?
These mini-loaves/rolls are about 6 to 8 inches long, 2 to 2 1/2 inches in
diameter at the center and tapered down on each end. They are slashed
lengthwise on top, have a golden thick hard crust with a delightful chewy
interior.
I believe the recipe was simple--i.e. yeast, flour, salt and water. I
suspect the grade of flour and baking methods are the keys to success here.
Thank you very much.
Ed...