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This homemade Bolo do Caco recipe brings the warmth and rustic charm of Madeira’s famous bread right into your kitchen. Soft yet chewy with a slightly charred crust, this bread is perfect for sandwiches or simply enjoyed warm with garlic butter.
I first tried making Bolo do Caco when a friend brought some back from Madeira. Since then it’s become a favorite for weekend breakfasts and casual dinners at home.
Ingredients
- Strong bread flour: which gives the dough its structure and chewiness, look for high protein content for best results
- Warm water: to activate the yeast, make sure it’s not too hot or it might kill the yeast
- Salt: to enhance and balance flavors, use fine sea salt for even distribution
- Instant dry yeast: can be mixed directly into the dough without prior proofing
- Extra flour: for dusting the surface when kneading and shaping to prevent sticking
Instructions
- Sponge the yeast:
- Mix 6 grams of instant dry yeast into 350 milliliters of warm water in a small bowl. Let it rest for about 5 minutes until slightly frothy which means the yeast is active.
- Combine dry ingredients:
- In a large bowl, mix 500 grams of strong bread flour with 10 grams of salt evenly. This creates the dough base that will develop gluten.
- Form the dough:
- Pour the yeast mixture into the flour and salt. Stir everything together until a rough dough forms. Transfer it onto a floured surface for kneading.
- Knead the dough:
- Work the dough on the floured surface for 10 to 15 minutes, folding and pressing to develop gluten which gives the bread its chewy texture.
- First rise:
- Return the kneaded dough to the large bowl and cover it with a damp cloth. Let it rise in a warm spot for about 1 hour and 30 minutes until it doubles in size.
- Divide and shape:
- Once risen, punch down the dough gently and divide it into 8 equal pieces. Shape each piece into a round ball.
- Proof the shaped dough:
- Flatten each ball into a circle about 10 centimeters wide. Cover with a cloth and let them proof for another 30 minutes to relax the gluten and develop flavor.
- Cook the bread:
- Heat a cast iron skillet over high heat until very hot. Cook each flatbread in the skillet turning occasionally until the surface is slightly charred and cooked through, around 2 to 3 minutes per side.
- Rest and serve:
- Let the bread rest for a few minutes after cooking to set the texture. Serve warm alongside garlic butter or sliced for sandwiches.
One of my favorite moments is spreading garlic butter over freshly cooked Bolo do Caco and folding it up for a quick snack. The crispy outside with soft inside always reminds me of warm evenings on Madeira’s island coast.
Storage tips
Store cooled bread wrapped in foil or an airtight container at room temperature to keep it soft for up to two days. You can refresh it by warming in a hot skillet or oven. For longer storage, slice and freeze. Toast slices straight from the freezer for a freshly cooked taste.
Ingredient substitutions
Strong bread flour can be substituted with all-purpose flour but expect a lighter and less chewy texture. Use active dry yeast instead of instant dry yeast if you proof it first. For a different flavor, add a teaspoon of finely chopped fresh rosemary to the dough.
Serving suggestions
Serve warm with garlic butter spread generously for a simple treat. Use sliced Bolo do Caco to make sandwiches with cured meats, cheese, and fresh greens. It also works wonderfully as a side to soups and stews.
Kneading and proper heat are the keys to authentic Bolo do Caco. Enjoy it warm with garlic butter or as a sandwich base.
Your Recipe Questions Answered
- → What is Bolo do Caco?
Bolo do Caco is a soft, traditional flatbread from Madeira, characterized by its tender inside and slightly charred exterior.
- → How long should the dough rise?
The dough benefits from a rise of about 1 hour and 30 minutes covered with a damp cloth in a warm place.
- → What type of flour is best for Bolo do Caco?
Strong bread flour is ideal as it provides structure and chewiness for the bread’s texture.
- → Can I cook Bolo do Caco without a cast iron skillet?
While a cast iron skillet provides the best heat retention and char, a heavy non-stick pan can work as an alternative.
- → How do I achieve the characteristic char on the bread?
Cooking the flatbreads on a preheated, high-heat skillet for a few minutes each side creates the signature slight charring.
- → What are common serving suggestions?
Bolo do Caco is often enjoyed warm with garlic butter or used to make sandwiches, enhancing its soft texture with added flavors.