Portuguese Bolo do Caco Recipe
Bolo do caco is a traditional bread from the island of Madeira in Portugal. This simple yet distinctive bread is made with flour, yeast, salt, water, and sweet potatoes. Sweet potatoes were introduced to Madeira around the 16th century, and the island’s mild climate, ample sun, and advanced irrigation techniques support an abundant sweet potato harvest. Wheat, however, doesn’t grow as well on Madeira’s hilly terrain.By adding sweet potatoes to the bread, locals could stretch limited wheat supplies. The word bolo means "cake" in Portuguese, while caco refers to the flat stone slab used to cook the bread, traditionally heated over open embers.Because basalt stones were widely available, they became the preferred surface for cooking bolo do caco. Ovens, being expensive to build, were typically beyond the reach of poorer residents, making this method accessible to most people.
Ingredients
- Flour – 2 lbs
- Sweet potatoes (large and pureed) – 2
- Baker's yeast – 1 oz.
- Water – as needed
- Salt – as needed
- Butter (softened) – 2 oz.
- Garlic (chopped finely) – 1 clove
- Parsley (chopped fine) – 1 sprig
Instructions
- Mix the ingredients, adding the water gradually until it forms a compact mixture. If the mixture is too wet add more flour.
- Knead well for a few minutes.
- Let the dough sit out for a few hours, if opting to ferment for a few days, put the dough in the fridge.
- Roll the dough into smaller balls then flatten.
- Let the discs rest.
- Cook on a hot dry pan, flipping over when the bottom side has formed a browned crust.
- Cook the top side to match the other.
- Cut the hot bread in half, lengthwise.
- Serve with a generous layer butter topped with the garlic and parsley.
Nutrition
Calories: 501kcalCarbohydrates: 94gProtein: 14gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 134mgFiber: 5gSugar: 2g
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