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23d4f4e0 8bd1 4c95 a14b b8976be9e085  2017 05 01 14 37 44
Inês Costa
Inês Costa

This is my first attempt at making Bolo do Caco, a traditional bread from Madeira. At first, it looks like an English Muffin (because it is also baked on a pan), but it's made with just flour, sweet potato, water and salt (and yeast - I used fresh).

P Thomas
P Thomas
I agree! Madeira is absolutely beautiful. Also found bolo de caco to be delicious. Couldn't get enough. Thx for bringing back the memory. I'll definitely try to make it soon.
Inês Costa
Inês Costa
Actually, I have never been to Madeira!The first time I ate bolo do Caco was at a restaurant in Lisbon that serves dishes from Madeira. Nowadays it is pretty easy to find these anywhere in Portugal... some years ago, hamburgers in bolos do Caco even became a thing! :)
Magdalena Rahn
Magdalena Rahn
Obrigada ! I will definitely try it soon. (I don't speak Portuguese, but understand it well enough when it's written :)
Madeira was stunning, btw.
Magdalena Rahn
Magdalena Rahn
When on Madeira this past autumn, i ate that bread... So tasty ! How did it turn out for you ? (And... link to a recipe?)
Inês Costa
Inês Costa
I would gladly provide you the link to the recipe I based myself on , but it's in Portuguese. I'll just write it here because I believe this wonders of the Portuguese cuisine should be shared:

500g of bread flour
250g of roasted sweet potato*
340 ml of lukewarm water
10g of salt
20g of fresh yeast

Mix the flour with the salt and the roasted mashed sweet potatoes. Dissolve the yeast in a bit of water (half a cup, I would say), and add it to the flour and potato mix. Slowly add the remaining water**, knead the dough for 10 minutes, and let it rest for an hour or until it doubles it size.
Then, divide the dough into discs around 3 cm tall, and let it proof for 15-30 minutes. Heat a non-stick pan*** and cook the bread. Spread olive oil and garlic on the freshly cooked bolos do caco... and eat!

*Portuguese sweet potatoes are different from the sweet potatoes you found in other European countries and in North America. The taste a bit different, though the most significant difference lies on the color: Portuguese sweet potatoes are yellow. This will slight affect the taste of the bread (though not much) and the color.

**you might not need to use all the water. It depends on the flour you're using and whether it absorbs more or less water.

*** traditionally this bread is baked on a Caco, which is kind of a piece of brick?clay? I can't translate :) a non-stick pan is a safe equivalents as in you know the dough won't stick to it. Just be sure to clean the flour that stays on the pan as you cook the breads.

Ok, this is a very long comment... I hope you give it a try!
Inês Costa
Inês Costa
On another note, I blame autocorrect for all the grammar errors and missed words on my comment :/