Bolo do Caco is one of the most appreciated gastronomic specialties in the Archipelago of Madeira. It is made of heat flour.

This specialty usually accompanies the famous and most appreciated Espetada, hung in the laurel stick.

This bread is typical on religious festivities and “arraiais”, and is done in the presence of people.

Ingredients:

750 g of flour
1 coffee spoon of bread leaven
50 g of baker’s yeast
salt

Method:

First of all, bolt the flour into an earthenware bowl and join the leaven and the bread dough, and add small portions of water with salt.
Then, mix and knead until you get an homogenous dough.Divide it in small portions and make on each one a deep cut in cross with your hand.
Cover the table with a white table cloth and the table cloth with flour. On the top of it put the 4 portions of dough separate from each other.
Cover them with the table cloth and let them ferment until the cuts desappear.
Then, cook the dough over a clay or stone thin base put over tripods above high firewood.
Finally, turn the breads over to let them cook equally in both sides.