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Bolo do Caco is a traditional bread from Madeira that brings a unique charm to your table with its soft texture and slightly charred crust. Making this at home allows you to enjoy an authentic taste while mastering a simple yet rewarding baking process that feels truly special.
I first tried making these when a friend from Madeira shared her family secret. Now it’s a regular in my baking rotation because it pairs perfectly with garlic butter or as a base for sandwiches
Ingredients
- Strong Bread Flour: This gives the bread its chewy structure so choose a high-quality brand with good gluten content
- Warm Water: Activates the yeast make sure it’s warm to the touch but not hot to keep the yeast alive
- Salt: Adds flavor balance and enhances the dough’s complexity
- Instant Dry Yeast: Convenient and fast since it does not need to be proofed separately
- Extra Flour: For dusting and making shaping easier opt for non-bleached if you can for better flavor
Instructions
- Saturate the Yeast:
- Mix your instant dry yeast into warm water and let it rest for about 5 minutes so it activates and becomes bubbly, which ensures your bread will rise properly
- Combine Flour and Salt:
- In a large bowl, thoroughly mix your strong bread flour with salt, ensuring the salt is evenly distributed to avoid clumps that could affect the dough
- Mix and Knead the Dough:
- Pour the yeast mixture into the flour and stir until a shaggy dough forms. Transfer the dough onto a floured surface and knead vigorously for 10 to 15 minutes to develop gluten, which gives the bread its characteristic chew and elasticity
- First Rise:
- Place the dough in a large bowl and cover it with a damp cloth. Let it proof in a warm place for about 1 hour and 30 minutes until it roughly doubles in size. This slow fermentation deepens flavor
- Shape the Bolo do Caco:
- Once risen, turn the dough out and divide it into 8 equal pieces. Shape each piece into a round ball and then flatten to about 10 centimeters in diameter. Cover with a cloth and let proof again for 30 minutes to let the dough rest and rise slightly again
- Cook the Bread:
- Heat a cast iron skillet until it’s very hot. Place each flattened dough round onto the skillet and cook until you see slight char marks and the bread puffs up slightly on both sides. This final highheat cooking gives the Bolo do Caco a signature smoky flavor and crisp exterior
- Rest Before Serving:
- Allow the breads to cool for a few minutes to let the crumb set. They are best served warm with garlic butter or used for sandwiches with fresh ingredients for a taste of Madeira at home
My favorite part about this bread is the charred crust which adds a smoky note that perfectly balances its soft inside. I remember making these the first time with my family and being amazed at how such simple ingredients could create something so flavorful and comforting.
Storage Tips
Wrap cooled Bolo do Caco tightly in plastic wrap and store at room temperature for up to two days. For longer storage, freeze the bread wrapped in foil and placed in an airtight bag. To reheat, gently warm in a skillet or oven to restore that fresh-baked texture
Ingredient Substitutions
If you cannot find strong bread flour, all-purpose flour can work but expect a less chewy texture. Active dry yeast can be used instead of instant but remember to proof it separately with warm water and sugar before mixing. Sea salt or kosher salt can replace table salt, adjusting for saltiness if needed
Serving Suggestions
Serve with traditional Madeiran garlic butter that melts beautifully on the warm bread. Try it as a base for sandwiches with fresh cheese, smoked ham, or grilled vegetables. It also pairs excellently with soups or stews as a rustic side
Enjoy the Bolo do Caco warm with garlic butter for the best flavor. Freeze leftovers for easy future meals.
Common Questions About Recipes
- → What makes Bolo do Caco bread unique?
The bread is distinguished by its soft interior and characteristic slightly charred crust, achieved by cooking on a hot cast iron skillet.
- → Can I use instant dry yeast without proofing?
Yes, instant dry yeast can be mixed directly with the warm water and other ingredients without prior proofing.
- → How long should the dough rise before shaping?
The dough requires approximately 1 hour and 30 minutes to rise until it doubles in size, ensuring a light texture.
- → What type of flour is recommended for this bread?
Strong bread flour is used to provide the necessary gluten structure and chewy texture characteristic of Bolo do Caco.
- → How do I cook the bread to get the authentic flavor?
Cook the flattened dough rounds on a preheated cast iron skillet over high heat until slightly charred on both sides.
- → Are there typical serving suggestions for Bolo do Caco?
It's commonly enjoyed warm with garlic butter or as a base for savory sandwiches.