The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Madeiran Potato Bread Recipe

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trudy's picture
trudy

Madeiran Potato Bread Recipe

Hello Newbie here, love the site and have made the 10 minute banana bread so far. Have got into a routine to make my own bread every week for last 3 months now, VERY amatuer still traversing the steep learning curve, but OH is not complaining about the less well made loaves so far. Neighbours who have sampled are very encouraging too. But this post is a plea for a recipe, I have searched the web but not found recipes which come close enough to the fantastic flat breads we ate in Madeira, I believe they are made from cassava flour aswell as potato flour, anyone with a portuguese or brazilian relative who can help, please, thanks in advance T xx

holds99's picture
holds99

Glad you have joined us.

Howard - St. Augustine, FL

trudy's picture
trudy

thanks Howard

holds99's picture
holds99

Trudy,

Not sure exactly which potato bread recipe you're looking for but here's a couple of links, one is a recipe from Bernard Clayton and another from Mark Sinclairs site.  Check out Marks site he has videos on how to make some of the breads that he lists on his site, which are very helpful, especially if you're just getting into the craft.

http://www.paperthetown.com/bread/b152.html

http://thebackhomebakery.com/

On Mark's Back Home bakery site click on recipes and videos and take a look.  He's a professional baker who really knows what he's doing and has some really terrific tutorials (videos) and recipes, one of which is Portugese rolls.  Best of luck in your baking adventures.

Howard - St. Augustine, FL

trudy's picture
trudy

had a look at these two sites, but not quite what Im after, will keep looking. They are a flatish bread almost a cross between a naan and a chapati, about 1/4 inch thich but made with potato or cassava flour. Thanks for trying tho, very much appreciated, T xx

lucyolive's picture
lucyolive

Your request has piqued my interest!

Scandinavian lefse is a flatbread made with mashed potatoes, AP flour and a little butter. It is rolled thin and baked on a grill. It looks like a tortilla but has a completely different flavor.

Perhaps you could play around with a lefse recipe, such as adding yeast and olive oil and varying the potato and flour ratio. Madeira, like Norway, probably had limited wheat production and depended on the easier to grow potato or cassava.

Here is my family recipe for Lefse:

4 C riced potatoes

1/4 C butter

1/2 C heavy cream

1 t. salt

1 1/2 C all-purpose flour

While potatoes are still warm, add butter, cream and salt. Mix with hands until well combined, then mix in flour. Chill dough.

Using a floured pastry cloth and rolling pin "stockingette," roll balls of dough until quite thin. Place on 450F griddle and turn when bubbles form, and cook the other side. They should be covered with brown spots. let cool on rack and then stack on a clean towel. Serve with butter. (Some like to eat them with lingonberries or sugar as well)

Traditionally, the lefse are quite large, 16 - 20 inches in diameter, and are turned over on the griddle with a long, slender, flat wooden stick.

From how you describe the Madeiran flatbread, I would probably start with 50% potato and 50% AP flour. Butter and/or olive oil, and yeast and a little sugar(?)

Good luck!

Lucyolive

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lucyolive

I should have said 50% riced potatoes, by volume, and 50% AP flour.

trudy's picture
trudy

thanks very much for this recipe, sounds lovely too, I also like Irish potato farls too, so I will add this one to my must try list, T xx

alison.abreu's picture
alison.abreu

Hi Trudy,

Try doing a search for Bolo do Caco which is the correct name for the madeiran flat bread.  One of my favourite breads. 

 Ali.

 

joycarol's picture
joycarol

I recently had the bread on a visit to Portugal, loved it, and got the recipe off the internet, and then made the bread.  I used American sweet potatoes and the bread came out orange-pink in color and was more the texture of a banana bread.  Someone suggested that maybe the Portuguese use a whiter sweet potato as the bread I ate was white and really tasted like real bread.  My bread looked the same on the outside and I was so excited to try it, but was disappointed when my husband and I tasted it.  Has anyone any idea of what kind of sweet potatoes I need and where one can find them.