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+---
+title: "Bolo do Caco (Caco Bread)"
+date: 2021-03-23
+tags: ['bread', 'portuguese']
+author: joão-freitas
+---
+
+_A traditional Madeiran-Portuguese Bread_
+
+- ⏲️ Prep time: 1 hour
+- 🍳 Cook time: 45 min
+- 💤 Rest time: 3 days
+- 🍽️ Servings: 10 breads
+
+## Ingredients
+
+__Imperial__
+
+- 1¾ lb sweet potato
+- 8 cups all-purpose flour
+- ⅔ cup water (warm at 75F / 35C)
+- 3 tablespoons active dry - yeast
+- 3 teaspoons salt
+
+__Metric__
+- 750 g sweet potato
+- 1 kg all-purpose flour
+- 150 ml water (warm at 75F / 35C)
+- 3 tablespoons active dry yeast
+- 3 teaspoons salt
+
+## Directions
+
+1. Peel the sweet potatoes. Cut into large pieces and place in a saucepan.
+2. Cover with water, bring to a boil and cook covered for 20 minutes over 1. medium-high heat.
+3. Drain the sweet potatoes and mash them. Add salt.
+4. Mix the yeast and water and let stand for 10 minutes.
+5. Pour the flour into a large salad bowl.
+6. Dig a well in the center and add the mashed sweet potato and yeast.
+7. Knead to obtain a homogeneous and elastic dough.
+8. Let the dough ferment for 3 days in the refrigerator.
+9. After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour.
+10. Form balls and flatten them to a thickness of about 1 inch (2,5cm).
+11. Let them rest for 30 minutes in a warm place, protected from drafts.
+12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly.
+13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides.
+14. Serve warm or lukewarm with salted butter and parsley.