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Bolo do caco

Posted by i_poulsen 
Bolo do caco
March 07, 2007 05:13PM
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?

Thanks ;o)
Re: Bolo do caco
March 07, 2007 05:18PM
Re: Bolo do caco
March 08, 2007 12:12PM
flour, yeast, and water that`s all! vaia con dius!
Re: Bolo do caco
March 08, 2007 01:17PM
Sorry but I can't read Portuguise that well.
Thanks anyway ;o)
Re: Bolo do caco
March 08, 2007 01:18PM
I will try - thank you!
Re: Bolo do caco
March 08, 2007 01:54PM
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!
Re: Bolo do caco
March 08, 2007 02:52PM
In the supermarkets there is a special flour available for bolo do caco.

[madeira-forum dot net]
Re: Bolo do caco
March 08, 2007 07:31PM
Re: Bolo do caco
March 09, 2007 12:27PM
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.
Re: Bolo do caco
March 12, 2007 03:09PM
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....
Re: Bolo do caco
March 12, 2007 03:14PM
KEEP COOL DOG, next thing you gonna tell me, is assorda is made with potatoes like you!!
Re: Bolo do caco
March 21, 2007 09:26PM
Eu tambem gostaria de saber como se faz bolo de caco.
Re: Bolo do caco
March 29, 2007 11:50AM
Perhaps you'll try those:

in English [www.food24.com]
in Portugese [www.gastronomias.com]

I've done it, taste good

Re: Bolo do caco
March 29, 2007 12:14PM
heheheheheh voce esta cheio de bolo?
Re: Bolo do caco
March 29, 2007 05:57PM
esto e facil, voce nao faz?
Re: Bolo do caco
March 29, 2007 09:13PM
voce nao fala nada hehehehehe!
Re: Bolo do caco
April 01, 2007 10:17PM
Theres no yeast in bolo do caco, it doesnt rise, bit like yr IQ dogalinho or whatever yr name is....
Re: Bolo do caco
June 06, 2008 02:19PM
I followed the thread re.BOLO de CACO recipes.
Very confusing!
Where is the best place to look for a suitable recipe for this (sweet potato) bread?
Re: Bolo do caco
June 07, 2008 07:36PM
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
Re: Bolo do caco
June 08, 2008 07:24PM
sweet potato is supposed to be used in the real stuff

Der www.madeira4u.com
Re: Bolo do caco
June 10, 2008 03:38PM
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.
Re: Bolo do caco
June 27, 2008 09:43PM
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
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