Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, bolo do caco (madeiran bread). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Bolo do caco (Madeiran bread) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Bolo do caco (Madeiran bread) is something which I have loved my whole life.
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'). It is traditionally cooked on a caco, a flat basalt stone slab.
To begin with this particular recipe, we must prepare a few components. You can have bolo do caco (madeiran bread) using 8 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Bolo do caco (Madeiran bread):
- Take 375 g Sweet potato
- Take 375 g Bread flour
- Make ready 9 g Active yeast
- Get 220-230 ml warm water (boil sweet potato)
- Take Salt
- Get Butter 1 small chunk
- Prepare 2 cloves Garlic
- Get Flat parsley
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. It is a Madeiran flat bread. The bread, bolo, is cooked on a caco: a hot basalt stone, thus the name.
Steps to make Bolo do caco (Madeiran bread):
- Boil sweet potato in slightly salted water for 20 minutes.
- Remove the softened sweet potato from the water and keep the water for later use.
- Mash the sweet potato and let it cool down.
- 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.
- Add the yeast mixture into the mashed sweet potato and mix well. And then add in a tiny salt in.
- Mix the mashed sweet potato with the flour.
- Add in 80ml sweet potato water gradually in the dough and keep kneading until the texture shown as picture.
- 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.
- When the dough is double sized, it’s ready for the further step.
- 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.
- Add mashed garlic, chopped parsley and salt into a soften butter and mix them well. And then put it into the fridge.
- 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.
- Cover the ready cooked breads by a clean tea towel.
- 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 bread is served in many delicious ways. 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. The Bolo do Caco is a shard wheat bread typical of the area of Madeira that may be discovered each in Madeira and within the island of Porto Santo. It's mentioned that previously basalt stone which was baked the Bolo do Caco wreck.
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