Bolo do caco
edited December 1969
I have just had a wonderful vacation in Madeira. I love the prego but I cannot find a recipe for bolo do caco. Can anyone help me?
Regards - Anton
flour, yeast, and water that`s all! vaia con dius!
Sorry but I can't read Portuguise that well.
Thanks anyway ;o)
I will try - thank you!
real bolo do caco has also sweetpotato alias batate in it...it will not be as good without only a normal bread with stupidoconinhos recipe...he dont even know his own heritage...saaaaaaaaaaaaaaaaaaaaaaaaaaaad!
In the supermarkets there is a special flour available for bolo do caco.
[madeira-forum dot net]
KERIDO MARAMELO, FECHA ESSE RABO!
AND ONCE AGAIN maramelo venenozo here is the recepi, batata doce, you having a laugh, flour, yeast, salt, and water, that`s it.
Eu gostaria imenso de fazer te um chazinho de cocomelos magicos a maneira do DOCTOR TONINHOPEDRAS.
Bolo do caco for tourists has no flawor and nothing without sweetpotato its nothing but a cheap copy like that nuisance of a man toninhof...ingpedras alias macedoggydog....
KEEP COOL DOG, next thing you gonna tell me, is assorda is made with potatoes like you!!
Eu tambem gostaria de saber como se faz bolo de caco.
Perhaps you'll try those:
I've done it, taste good
heheheheheh voce esta cheio de bolo?
esto e facil, voce nao faz?
voce nao fala nada hehehehehe!
Theres no yeast in bolo do caco, it doesnt rise, bit like yr IQ dogalinho or whatever yr name is....
I followed the thread re.BOLO de CACO recipes.
Where is the best place to look for a suitable recipe for this (sweet potato) bread?
Bolo Do Caco has nothing in except SR flour and water and a pinch of salt. You can see it been made and cooked at all of the festivals, basically make a paste of flour salt and water.shape into round and cook, cut on half lengthways and spread with garlic butter
sweet potato is supposed to be used in the real stuff
The Madeira Times
For all you bread lovers here is the traditional recipe for Bolo do Caco.
1 kg flour
4kg sweet potatoes
25grs bakers yeast
salt to taste
Peel and cook the potatoes and allow to cool.
mash them into the flour with the yeast and a little water until the dough mixture is 'light and puffy'.
leave in a warm place and allow the dough to rise then nead and mould into small rolls and leave it for another 45 mintues to rise.
This recipe will make 4 x 3cm thick 'loaves' and are traditionally cooked on a hot flat stone as they spread as they cook.
I made a Bolo do Caco loaf to "The Madeira Times" recipe suitably reduced in proportional quantities to about 600grms.
It was quite a "wet" loaf prior to prooving and only rose a bit and then when in the oven.
I put the mix in a round tin so that the bread would be about 30 mm thick.
It resulted in a bread similar to an Irish potato bread but of course - pink.
I threw it away as it was too rubbery to eat.
I've done something wrong.
Was the mash too wet?
Was the yeast correct? I used a reactivated one.
I used sea salt crystals to avoid the additives in table salt.
In the breads without potatoes, what flour is used?.
By the way- my regular baking of loaves using regular flours, spelt or unbleached stoneground whites or Canadian strong flour always work.
I have tried potato based breads in the past, but used "Smash" as the potato flour.
They were iffy, but could be fried as a breakfast accompanyment.
I loved the bread in Madeira and I would love to reproduce a Prego