Bolo do caco (Madeiran bread)
Bolo do caco (Madeiran bread)

Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, bolo do caco (madeiran bread). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Bolo do caco (Madeiran bread) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Bolo do caco (Madeiran bread) is something that I’ve loved my whole life. They’re nice and they look wonderful.

Bolo do caco is a typical Madeiran bread, made from flour, sweet potatoes, yeast, water and salt. Remove the softened sweet potato from the water and keep the water for later use. Bolo do caco is a flat, circular bread, shaped like a cake and thus called bolo (Portuguese for 'cake').

To get started with this recipe, we must prepare a few ingredients. You can have bolo do caco (madeiran bread) using 8 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Bolo do caco (Madeiran bread):
  1. Prepare 375 g Sweet potato
  2. Make ready 375 g Bread flour
  3. Take 9 g Active yeast
  4. Get 220-230 ml warm water (boil sweet potato)
  5. Prepare Salt
  6. Take Butter 1 small chunk
  7. Prepare 2 cloves Garlic
  8. Take Flat parsley

Essential is homemade garlic butter: bolo do caco and garlic butter are best friends. Restaurants will serve the bread with garlic butter as an appetizer, and. The "Bolo do Caco" bread is a food that establishes a link between Madeiran bread and the bread which the Hebrew people baked, as stated in the Old Testament. Made with wheat flour, homemade yeast, water and salt, it is kneaded and after raising, the dough is cut into rounded and flattened pieces.

Instructions to make Bolo do caco (Madeiran bread):
  1. Boil sweet potato in slightly salted water for 20 minutes.
  2. Remove the softened sweet potato from the water and keep the water for later use.
  3. Mash the sweet potato and let it cool down.
  4. Wait until the water that boil sweet potato to cool down to be warm and get 150ml water to mix with yeast. Leave the yeast mixture aside for 10 minutes.
  5. Add the yeast mixture into the mashed sweet potato and mix well. And then add in a tiny salt in.
  6. Mix the mashed sweet potato with the flour.
  7. Add in 80ml sweet potato water gradually in the dough and keep kneading until the texture shown as picture.
  8. Sprinkle a bit flour on the top and cover the dough by a tea towel or clingfilm and let the dough do the first 40-minute fermentation.
  9. When the dough is double sized, it’s ready for the further step.
  10. Sprinkle some flour and divide the dough into 6 small doughs. Sprinkle more flour on the top of the doughs and cover by a tea towel for 2nd 15-20 minute fermentation.
  11. Add mashed garlic, chopped parsley and salt into a soften butter and mix them well. And then put it into the fridge.
  12. Heat the pan and put one dough in. Flat the dough a bit and fry one side for 5-10 minutes (depends on the size). Make sure both sides turn into golden brown and get the hollow sound when patting the bread.
  13. Cover the ready cooked breads by a clean tea towel.
  14. When serve the bread, just slice the bread and put some garlic butter inside of the bread like a sandwich and then cut the bread into quarters. Enjoy.

This fluffy Madeiran flatbread is something between a pita and and English muffin. The addition of sweet potato gives the dough a bit of chew and a generous shmear of garlic and herb butter before serving elevates them to a stand-alone appetizer. Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. Traditionally baked on large basalt stone slabs, bolo do caco is typically flat and round, though it can vary in size. This sweet bread is crumpled into a ball, then flattened and cooked in a soft stone frying pan.

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