Recipes

Bolo do Caco (Madeiran Sweet Potato Bread)

Ingredients

Method

Boil sweet potato in slightly salted water for 20 minutes.
Remove the softened sweet potato from the water and keep the water for later use.
Mash the sweet potato and let it cool down.
Wait until the water that boil sweet potato to cool down to be warm and get 150ml water to mix with yeast. Leave the yeast mixture aside for 10 minutes.
Add the yeast mixture into the mashed sweet potato and mix well. And then add in a tiny salt in.
Mix the mashed sweet potato with the flour.
Add in 80ml sweet potato water gradually in the dough and keep kneading until the texture is smooth.
Sprinkle a bit flour on the top and cover the dough by a tea towel or clingfilm and let the dough do the first 40-minute fermentation.
When the dough has doubled in size, sprinkle some flour and divide the dough into 6 small doughs. Sprinkle more flour on the top of the doughs and cover by a tea towel for 2nd 15-20 minute fermentation.
Heat the pan and put one dough in. Flat the dough a bit and fry one side for 5-10 minutes (depends on the size). Make sure both sides turn into golden brown and get the hollow sound when patting the bread.
Cover the ready cooked breads by a clean tea towel.
When serving the bread, slice the bread and put some garlic butter inside of the bread like a sandwich and then cut the bread into quarters.