Bolo do Caco – Madeiran Bread

Ingredients

500 grams plain flour (not strong bread flour)
7 grams Fast Action Yeast
200 grams sweet potatoes
1/2 tsp salt
1/2 tsp freshly ground pepper
350 ml warm water* (Approx)

Directions

Cook the unpeeled sweet potato, either for 30 – 40 minutes in the oven or in the microwave for 8 – 10 minutes, depending on the size. When cooked, scoop out the inside and mash gently until smooth.
In a large bowl, combine the sweet potato and the other ingredients, plus enough warm water to make a very soft and wet dough. Mix well, for 5 to 10 minutes or so, until the dough becomes elastic. Cover the bowl with clingfilm and let it rise in a warm place for 30 minutes.
When risen, divide the dough into 4 equal portions. Put a little oil on your hands so the dough doesn’t stick, and shape the dough portions into flattened rounds, and set them aside for another 30 minutes, covered with a damp towel.
When ready, melt a pat of butter in a frying pan and cook each dough round on low hear for 8 – 10 minutes, until the outside is lightly golden and the bread is cooked through. Repeat with all the remaining dough.

My Notes

I halved this recipe, and used the orange-fleshed sweet potatoes we get here. I think I made my dough a little too wet since it stuck to the damp towel when I covered the flattened rounds of dough. I used my cast iron pan and it maybe it was a bit too high a heat so next time I’ll keep it on quite low heat. They came out a bit odd-looking but tasted nice. Not as good as the bread we had in Madeira so I need more practice making these and we need to visit Madeira again. 🙂