Bolo do Caco - Madeira Garlic Bread
Bolo do Caco is one of Madeira's most famous breads, traditionally baked on hot volcanic stones. Its origins date back to the time of the Portuguese discoveries, when sailors traveled the Atlantic Ocean far and wide, and made bread from local ingredients. The addition of sweet potato gives it a uniquely soft and slightly sweet taste, while the crispy exterior provides a true street food experience. The bread is best eaten fresh, spread with garlic butter, and is a great accompaniment to meats or even a mouth-watering delicacy on its own. Once you taste it, it's guaranteed to be one of your favorites!
Ingredients for this recipe
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Preparation Steps
1
Boil the sweet potato in its skin until tender. Peel and mash in a bowl until you have a smooth puree.
2
Dissolve the yeast in lukewarm water and let it stand for 5 minutes to activate.
3
In a large bowl, combine the all-purpose flour, salt, and sweet potato puree. Add the yeast water and olive oil, then knead until you have a smooth, elastic dough.
4
Cover the dough with a clean kitchen towel and let it rise for 1 hour, or until doubled in size.
5
Turn the risen dough out onto a lightly floured surface and divide it into four equal parts. Shape each part into a flat, round bread.
6
Let the shaped breads rest for another 30 minutes to allow for a lighter texture during baking.
7
Heat a skillet or griddle over medium heat. Cook the breads for 5-7 minutes per side, until golden brown and crispy.
8
Meanwhile, prepare the garlic butter: finely chop the garlic and parsley, then mix with the softened butter.
9
Once the breads are cooked, slice them in half and spread the inside with the fresh garlic butter, allowing it to melt into the hot dough.
10
Serve warm, on its own or with various dips and roasted meats.
