Hi everyone, me again, bit disappointed as no one has responded to my recent request, can anyone suggest any place I can find this type of bread recipe, please. Its a flatbread, with potato or cassava flour, especially typical of the Madeiran island, known also in Portugal and Brazil. Any suggestions would be appreciated, thanks again T xx
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http://www.madeira-island.com
http://www.madeira-island.com/interactive/forums/read.php?1,18004,19633
Try this link. May be what you're looking for.
How about this
How about this one:
http://www.madeirahelp.com/bolo_do_caco
Results!! Ur a star!!
well done thanks, the picture is just like I remember them, but no mention of potato or cassava flour!! bizarre but will be trying these this weekend, and I will post the outcome, you guys are real stars, thanks again, T xx
Bolo do Caco
I didn't look at the picture the first time around. They look almost like an English Muffin.
yes they do dont they
I remember the texture as being similiar too, these are thicker than the ones I remember, but I am so looking forward to trying them out, thnx again, T xx
There's a recipe on that
There's a recipe on that forum that has a recipe that includes potatoes. You may have to scale the recipe back.
Two threads of this topic?
Hi, I just made a post about this on another thread. I wrote about Lefse.
Lucyolive
Madeiran bread
http://www.gastronomias.com/receitas/ divided by location, but the one for Madeira doesn't say much.
Portuguese website, use www.freetranslation.com or someother website to translate.
Basically, Madeiran bread is sourdough, grilled on a flat surface, then rolled so the edges brown, too. I use sweet potato. The recipe in a local book says to let it ferment 3 days, but that's not how it's done downtown during festas.
It is formed into balls, left to rise, then flattened before grilling. Looks rather like an overgrown English muffin with some whole wheat flour, but the specks may just come from the sweet potato.
I live on Madeira, and it is served all over, but few people know how to make it. I have watched at the festas (fiestas/fairs) but I have never seen them use sweet potato in it. It is slathered with butter that contains "salsa" which is flat-leafed parsley and fresh garlic bits.
There is a sidewalk spot by São Martinho at the rotunda (roundabout). I will go up there and watch to see how it's done and get back to you.
They make a dessert bread that I like, too, which is a kind of Spudnut dough using potato flakes, rolled flat, a hole torn in the middle so it will go down into the fat completly, held with a wooden dowel, deep fat fried like Navajo frybread, then rolled in cinnamon sugar.
Madeira bread
Is this bread similiar to the bolo levado served in the Azores? Love that bread, but of course when I spent six weeks in the Azores visiting family, I don't think I had a bread I didn't love. We had fresh Papo Secos delivered at our door of the house we rented every morning :)
I remember that bread, my
I remember that bread, my father is from Madeira but immigrated in Curacao about 40 yrs ago. Bolo do Caco is made differently throughout Madeira. A lot of families keep it as their own secret weapon for when the go to those festas and ferias and such.
I haven't had a taste of that bread in years, but the ones that are baked with the chorizo in them are great as well. Pao de Casa, Pao de Milo are also other great breads made in Madeira.
Have you found the recipe you
Have you found the recipe you were looking for? I have a large cookbook from Portugal - it has 2 versions one in Portuguese and one in English. In English this book is called - Traditional Portuguese Cooking by Maria de Lourdes Modesto. It is seperated by regions in Portugal and also includes the islands of the Azores and of Madeira. In the Madeira section there are recipes for 1. Pão de Casa or Pão de Family (Household bread) - uses sweet potatos; and 2. Bolo do Caco - is a flat bread. Let me know if you need either of these recipes.
bolo do Caco
Would really appreciate the recipe for this bread. Neither of the recipes provided were what I saw my neighbour make. She used flour, yeast, warm water and warm milk and salt. she did lay them out on the table but after they had risen, she flattened the top and cooked them slightly in a black iron pan and then baked them in the oven. Do you have anything simiilar to this in your recipe book? I would dearly love to make it for my friends from Madeiro. His mother has alzheimers and does not recall the recipe and she did not pass it on to either of her sons prior to her illness. Thank you for you consideration