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