Bolo do Caco
Discover the rustic charm of Madeira's culinary heritage with this traditional Bolo do Caco recipe—a delightfully chewy flatbread infused with the subtle sweetness of mashed sweet potatoes. Perfectly golden and cooked on a hot griddle, this Portuguese favorite boasts a tender, fluffy texture that pairs beautifully with its crispy exterior. Made with simple ingredients like flour, active yeast, and a touch of sugar, this bread is light yet bursting with flavor, especially when served warm with a generous dollop of garlic butter for an authentic island experience. With its slow rise time allowing the flavors to develop fully, Bolo do Caco is the ideal accompaniment to soups, salads, or as a stand-alone treat. A must-try for bread enthusiasts looking to take their taste buds on a Portuguese adventure!
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Recipe Information
Ingredients
- 150 grams Sweet potato
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 250 milliliters Water
- 10 grams Salt
- 5 grams Sugar
Instructions
Peel and boil the sweet potatoes until tender, about 20 minutes. Drain and mash them until smooth. Allow to cool slightly.
In a mixing bowl, combine the warm water with the sugar and yeast. Let it sit for about 10 minutes until it becomes frothy, indicating that the yeast is active.
In a large bowl, combine the flour and salt. Add the cooled, mashed sweet potato and mix to combine.
Pour the yeast mixture into the flour and sweet potato mix. Stir until a dough begins to form.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1.5 to 2 hours or until it doubles in size.
Punch down the dough to release the air. Divide the dough into 8 equal pieces and shape each piece into a ball.
On a floured surface, flatten each ball of dough into a disc about 1 cm thick.
Cover the discs with a cloth and let them rest for another 30 minutes.
Heat a non-stick frying pan or a flat griddle over medium heat.
Cook each dough disc on the hot pan for about 3-4 minutes on each side, or until golden brown and cooked through.
Serve warm, traditionally with garlic butter.
Nutrition Facts
Calories |
2026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.6 g | 15% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 4234 mg | 184% | |
| Total Carbohydrate | 414.4 g | 151% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 14.2 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1006 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
