* Exported from MasterCook *
Bread, Bolo do Caco
Recipe By :Jazmin Shah-Dutta
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
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For the garlic butter:
8 oz. unsalted butter -- softened, (2 sticks)
6 medium garlic cloves -- peeled and finely chopped (3/4 oz.)
1 tbsp. parsley -- finely chopped
1/2 tsp. kosher salt
For the bread:
1 small sweet potato -- (about 8 oz.)
2 teaspoons active dry yeast -- or 4 tsp fresh
3 1/4 cups all-purpose flour -- (16 oz.), plus more for dusting
1 tsp. kosher salt
Canola oil -- for greasing
This fluffy Madeiran flatbread is something between a pita and and
English muffin. The addition of sweet potato gives the dough a bit of
chew and a generous shmear of garlic and herb butter before serving
elevates them to a stand-alone appetizer.
Time: 5:10
In a medium bowl, use a rubber spatula to combine the butter, garlic,
and parsley. Season with kosher salt, mix well, and set aside.
Preheat an oven to 375F. Wash the sweet potato and bake until it is
very soft, 50 to 60 minutes. Remove it from the oven and set aside
until cool enough to touch. Remove the peel, mash, and measure 1/4
cup; save the rest for another use.
In the bowl of a stand mixer fitted with a dough hook, combine 1 cup
cold water and the yeast. Add the flour followed by the salt and mix
on low speed until combined, but still shaggy, about 1 minute. Add
the mashed sweet potato, increase to second speed and continue mixing
until smooth, 4 to 5 minutes. Lightly oil a large bowl, transfer the
dough to the bowl, cover with plastic wrap, and set aside until
nearly doubled and very gassy, 60 to 70 minutes.
Lightly flour a work surface, turn the dough out onto it and divide
into eight 2 1/2 oz pieces. Shape each piece into a rough ball, cover
loosely with plastic wrap, and set aside to relax for an additional
10 to 15 minutes. Flatten and stretch each ball into a disk about 6
1/2" across, cover, and set aside to puff up until they are about 1-1
1/2" thick, 35 minutes.
Heat a large cast iron skillet or griddle over high heat. When the
pan is hot, slap one of the loaves onto the dry pan. Cook until
golden brown, slightly charred in places, and cooked through, 2 to 3
minutes per side. Continue cooking the rest of the loaves in this
manner, cover with a dry towel, and cool to room temperature.
When the bread is cool, use a serrated knife to split the loaves in
half like English muffins. Reheat the skillet to medium and slather
the inside of each loaf with 2 tablespoons of the garlic butter.
Close the loaves back up, and rewarm slightly in the skillet, about 2
minutes more per side. Cut the hot bread into strips, and serve warm.
S(Internet address):
https://www.saveur.com/bolo-do-caco-recipe/
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Per Serving (excluding unknown items): 412 Calories; 24g Fat (51.4%
calories from fat); 6g Protein; 44g Carbohydrate; 2g Dietary Fiber;
62mg Cholesterol; 360mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Vegetable; 4 1/2 Fat.
NOTES : 2019 - 0731