Brazilian Sweet Corn Bread

In a blender, blend the milk with the corn and strain through a sieve

Pour this mixture into a bowl, add the oil, egg, sugar, salt, and yeast, mix well, and gradually add the flour while stirring with a spoon until the mixture starts to clump, then turn out onto a work surface and knead by hand until well homogenized

If necessary, add more flour and work the dough until it becomes soft and elastic

Place the dough in a sunny spot to rise for 1 to 2 hours on hot days, and a bit longer on mild days

Cover with plastic and a kitchen towel

After the dough doubles in volume, turn it out again onto a lightly floured work surface, punch down to remove air, and shape the breads

Place in a greased and floured pan (can be with cornmeal), brush with egg yolk, sprinkle a little cornmeal, and let rise again until doubled

Bake in a medium oven for about 25 minutes or until golden brown